Recipe: New England Boiled Dinner

New England Boiled Dinner
From The Fannie Farmer Cookbook

Wash the corned beef under running cold water to remove brine on the surface. Cover with cold water and bring slowly to the boiling point. Boil 5 minutes, remove the scum, reduce heat, cover & simmer until tender (3 to 4 hours).

Cool slightly in the water in which it was cooked. Drain.

To the cooking broth, add pared potatoes, carrots and turnips. (Amounts of vegetables are your choice.) If they are small, leave them whole. Otherwise, cut them in slices. Cook 15 minutes. Add cabbage, quartered & cored. (Some prefer to cook the cabbage separately instead of in the kettle with the other vegetables.) Cook 20 minutes longer). Put the meat back in the kettle long enought to reheat it.

Put meat on a platter. Arrange the vegetables neatly around it. For added color and flavor, serve hot buttered beets or pickled beets.