Boiled Corned Beef and Turnips

Ingredients

• Select a piece not too salt
• The brisket is a good cut
• a dozen turnips

Method

1. 1

   Cook beef in plenty of cold water.

2. 2

   Bring slowly to boil.

3. 3

   Cook for 18 minutes to the pound after it begins to simmer.

4. 4

   When fully done, put in a dozen turnips, peeled and quartered.

5. 5

   When both beef and turnips are thoroughly done, dish out the beef, and lay the turnips, unmashed, about it.

6. 6

   Serve with drawn butter, having as a base the pot liquor.

7. 7

   Remaining liquor will make a good soup for next day’s dinner.

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 65. The excerpt below is the record exactly as published.

Boiled Corned Beef and Turnips. — Select a ^iece not too salt. The brisket is a good cut tor family use when not too fat. Cook beef in plenty cold water. Bring slowly to boil. Cook 18 miniites to the pound after it begins to sim- mer. When fully % done put in a dozen tur- ni

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