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       Title: Corned Beef and Cabbage (New England Boiled Dinner)
  Categories: Beef, Ceideburg 2
       Yield: 1 servings
  
            Text Only
  
   This is a delectable dinner if composed only of beef, onions and
   cabbage. But for authenticity, additional vegetables are included.
   Cook until tender: Corned Beef I, above
   
   Meantime, cook separately until tender, then skin and reserve: 10 to
   12 medium-sized beets, 290 Some devotees of this dish add about: 1/2
   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.
  
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