Corned Beef with Vegetables

Ingredients

• four pounds of corned beef
• one teaspoon salt
• one-half spoon pepper
• Two carrots
• four beets
• four white turnips
• six small onions
• one yellow turnip
• one large head celery

Method

1. 1

   Remove bone from corned beef, tie meat closely, put in deep pot, cover with water, add salt and pepper, and boil quickly, removing all scum.

2. 2

   When no more scum rises, add vegetables and simmer slowly for two hours.

3. 3

   Place meat in center of platter, arrange vegetables around, and pour a little gravy over all.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 147. The excerpt below is the record exactly as published.

four pounds of corned beef (cut from round), tie meat closely, put in deep pot, cover with water, add one teaspoon salt, one-half spoon pepper, and boil quickly, removing all scum. When no more scum rises, put in following vegetables, peeled and cut in slices two inches thick: — Two carrots, four beets, four white turnips, six small onions, one yellow turnip, one large head celery

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