A New-England Boiled Dinner

Ingredients

• a thick piece of corned beef weighing about six pounds
• four large beets
• four large white turnips
• one large yellow turnip
• a dozen medium-sized potatoes
• a firm head of white cabbage
• four carrots
• four parsneps
• a medium-sized red or green pepper

Method

1. 1

   Wash the corned beef and cover it with water in a large pot.

2. 2

   Boil gently for four hours.

3. 3

   Prepare the vegetables and add them to the pot in stages based on cooking time.

4. 4

   Serve the meat in the center of a platter with vegetables arranged around it.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 185. The excerpt below is the record exactly as published.

A NEW-ENGLAND BOILED DINNER. Select a thick piece •of corned beef from the round, weighing about six pounds ; wash it in cold water, and put it over the iire in a large pot, with sufficient cold water to cover it three or four inches ; set the pot where its contents will slowly reach the boiling-point, and boil very gently for four hours from the time it is first placed on the fire. After the meat is put to cook, wash four large beets very carefully, without breaking the skin or cutting off the stalks or roots, and put them oven the fire to boil in another pot, in plenty of actually boiling water. Then peel four large white turnips and one large yellow turnip ; cut the latter in four pieces ; scrape four carrots and four parsneps ; peel a dozen medium- sized potatoes ; trim and wash a firm head of white cabbage, cut its stalk out without breaking the leaves apart, and bind it with broad tape to keep it whole while cooking. As fast as the vegetables are prepared, lay them in plenty of cold water until they are needed for cooking. If onions are used, they should be boiled in a separate saucepan. Some fami- lies like a dish of boiled squash mashed with pepper, salt, and butter, served as part of a boiled dinner ; in the fall and winter, pumpkin is often used like the squash. When the meat begins to boil, the scum which rises to the surface of the pot-liquor should be carefully skimmed off, and a medium-sized red or green pepper

Cook this with the app: pantry check, scaling, and the assistant.