Old-Fashioned Boiled Dinner (New England Style)

Ingredients

• an aitch bone or brisket of corned beef
• if pork is preferred; a large piece of salt pork
• enough cold water to cover it
• 1 cabbage, cleaned and cut in 4 quarters
• Y^ doz. peeled white turnips of medium size
• 4 carrots, scraped
• the same number of scraped parsnips
• as many medium-sized peeled potatoes as desired
• vinegar over them

Method

1. 1

   Put the corned beef or salt pork into a pot with enough cold water to cover.

2. 2

   Bring to a boil, skim, then boil slowly until tender.

3. 3

   About 30 minutes before serving, add cabbage, turnips, carrots, and parsnips.

4. 4

   Add potatoes 30 minutes before serving.

5. 5

   Serve all together.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 220. The excerpt below is the record exactly as published.

OLD-FASHIONED BOILED DINNER (New England Style), — Procure an aitch bone or brisket of corned beef (or if pork is preferred; a large piece of salt pork), put into the pot over a brisk fire with enough cold water to cover it; let it come lo a boil, then skim, in J^ hr. set the pot back on the fire and boil slowly, until tender. About % hr. before dishing skim the liquor free from fat; put a portion of it into another kettle with 1 cabbage, cleaned and cut in 4 quarters, Y^ doz. peeled white turnips of medium size, cut in halves, and 4 carrots, scraped, and the same num'ber of scraped parsnips, each cut in 4 pieces; boil till tender. Put into the kettle containing the meat, J/2 hr. before serving, as many medium-sized peeled pota- toes as desired. Serve all together, meat and vegetables from 1 dish. Boiled beets, cooked separately, sliced hot, with vinegar over them

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