Boiled New England Dinner

Ingredients

• about three pounds of salt pork
• about three pounds of corned beef
• a small cabbage
• one large or two small turnips
• three or four carrots
• six or eight potatoes

Method

1. 1

   Wash the meat and boil in separate kettles for an hour.

2. 2

   Combine the liquids, add fresh water, and boil for two more hours.

3. 3

   Skim fat, then add vegetables and boil until tender.

4. 4

   Serve hot with mustard and horseradish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 41. The excerpt below is the record exactly as published.

Boiled New England Dinner. Take a piece of salt pork and another of corned beef, the size must depend on the number of persons to be served ; about three pounds of each will be sufficient for a family of six. Wash the meat and put on fire in separate kettles, boiling slowly for an hour; take the meat out and pour the liquor from one kettle into the other; put fresh water into the empty kettle, put in both pieces of meat and boil for two hours longer. Skim nearly all the fat off the liquor in which the meat was first boiled, taste it and if too salt to boil vegetables in, pour off some and add fresh water. Cut in quarters a small cabbage, one large or two small turnips, three or four carrots and peel six or eight potatoes

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