Corned Beef and Cabbage

Ingredients

• a hard white head of cabbage
• eight pounds of corned beef

Method

1. 1

   Wash meat in cold water.

2. 2

   Put it in a large kettle and cover with cold water.

3. 3

   Simmer gently for two hours.

4. 4

   In the meantime, remove the outside leaves from the cabbage, cut it into quarters, and soak in cold water for one hour.

5. 5

   After the meat has been simmering two hours, add cabbage and simmer one and one-half hours longer.

6. 6

   When done, put the meat in the center of a large dish with the cabbage around it.

7. 7

   May be served with tomato or horse-radish.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 40. The excerpt below is the record exactly as published.

CORNED BEEF AND CABBAGE. Wash meat in cold water. Put it in a large ket- tle and cover with cold water. Simmer gently for two hours. In meantime, remove the outside leaves from a hard white head of cabbage, cut it into quarters, and soak in cold water for one hour. After the meat has been simmering two hours, add cab- bage and simmer one and one-half hours longer. When done put the meat in the center of a large dish with the cabbage around it. May be served with tomato or horse-radish. NEW ENGLAND BOILED DINNER. Remove bone from eight pounds of corned beef

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