New England Boiled Dinner I

Description

A version of the classic New England Boiled Dinner, producing several meals as well as soup stock. The instructions below are a summary, please refer to the full recipe in this page.

Ingredients

• 3 – 4 lbs corned beef
• 3 – 4 lbs pork
• half of a cabbage
• turnips
• carrots
• parsnips
• beets
• potatoes

Procedures

1. At a point 4-5 hours before dinner is to be served, begin boiling 6 quarts of water on the stove or crock-pot. Add the corned beef and the pork to this.
2. Peel and slice beets and boil them in a separate pot during the same time frame.
3. Prepare other vegetables: peel and slice the turnips, carrots, parsnips, and potatoes.
4. After the pork has cooked for two hours remove it alone from the pot; continue cooking the corned beef. Add the cabbage to the pot at this point.
5. An hour before serving time add the turnip.
6. Thirty minutes before serving time add the remaining vegetables.
7. After serving prepare soup and hash from left-overs as described in the original recipe.