Boiled Dinner

Ingredients

• a piece of corned beef
• a chunk of salt pork
• the beets
• the cabbage
• carrots
• turnips
• parsnips
• potatoes
• squash in quarters
• butter
• molasses

Method

1. 1

   Hang on the big pot half full of cold water, and put in the corned beef and salt pork.

2. 2

   At nine, if the water is boiling hard, put in the pudding.

3. 3

   At half past ten, add the cabbage; at eleven, the carrots and turnips; and at half past eleven, the parsnips, potatoes, and squash.

4. 4

   Serve the pudding first with butter and molasses, then dish up the dinner with the beef and pork in the middle and the vegetables arranged around them.

As published

This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 2. The excerpt below is the record exactly as published.

Boiled Dinner. Directions for a Boiled Dinner may seem unnecessary but are not out of place in a book for Novices. First make sure the fire is good and steady, such as will last until Dinner is served. As soon as breakfast is well out of the way, hang on the big pot half full of cold water, and put in a piece of corned beef and a chtink of salt pork. AbQuI nine, if the water is boiling hard, put in the pudding, being careful that the cloth has been dipped in scalding water, squeezed dry and floured, before the pudding is placed in it. Put in the beets about the same time. At half past ten put in the cabbage, at eleven carrots and turnips, and at half^past eleven parsnips and potatoes, and squash in quarters on top. Serve the pudding first with butter and molasses

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