NEW ENGLAND BOILED DINNER
4 lb. corned beef
1 small green cabbage, quartered, then cut into chunks
3 carrots, cut into chunks
2 small turnips, cut into chunks
6 medium-size onions, cut into chunks
6 small parsnips, cut into chunks
6 potatoes, cut into chunks
Wash all vegetables and cut to about the same size.
Drain liquid from beef if necessary. Wash beef in cold
water. If very salty, soak in cold water 30 minutes. Drain.
Place meat in large soup pot of boiling water to cover and
simmer for 3 to 4 hours or until tender.
About 1 1/2 hours before serving, add cabbage, carrots
Thirty minutes before serving, add onions, parsnips and
potatoes. When vegetables are tender, remove meat and
vegetables from pot and place attractively on large platter.
Serve with mustard and/or horseradish on the side.
Makes 6 servings.