Corned beef & cabbage (new england boiled d

Yield: 1 Servings Tex

Ingredients:

12 medium-sized beets
290 Some devotees of this dish add about: 1/2

Instructions:

lb salt pork to the corned beef for the last 2 hours of cooking. When done remove the beef from the pot and cook in the simmering stock for 30 minutes: 3 peeled quartered small parsnips 6 peeled quartered large carrots 3 peeled quartered large yellow turnips Skin and add: 10 small onions Pare quarter and simmer in the stock for 15 minutes longer: 6 medium-sized potatoes Cut into wedges add and simmer until tender about 10 to 15 minutes: A head of cabbage Reheat the meat in the stock. Serve it on a large platter surrounded by the vegetables including the beets. Garnish with: Parsley If there is enough of this dish left over use for: RED FLANNEL HASH: New Englanders say that this hash to be properly made must be concocted from the leftovers of: New England Boiled Dinner above Chop the leftover beets cabbage turnips corned beef etc. and brown the mixture in a skillet in: 2 tablespoons vegetable oil until a brown crust forms. From "The Joy of Cooking" Irma S. Rombauer and Marion Rombauer Becker. Bobbs-Merrill Company 1975. ISBN 0-672-51831-7. NOTE: This cookbook is probably *the* US standard cookbook though some may argue for Fanny Farmer. Posted by Stephen Ceideberg; November 18 1992.