Corned BEEF is especially adaptable to what is commonly termed a boiled dinner. Occasionally it is advisable for the housewife to vary her meals by serving a dinner of this kind. In addition to offering variety, such a dinner affords her an opportunity to economize on fuel, especially if gas or electricity is used, for all of it may be prepared in the same pot and cooked over the same burner.
(Sufficient to Serve Six)
- 3 lb. corned BEEF
- 1 c. sliced turnips
- 1 small head of cabbage cut into eighths
- 1 c. sliced potatoes
- Pepper and salt
- 1 c. sliced carrots
Cook the corned BEEF in the manner explained in Art. 64. When it has cooked sufficiently, remove it from the water. Into this water, put the cabbage, carrots, turnips, and potatoes; then add the salt and pepper, seasoning to taste. Cook until the vegetables are tender. Remove the vegetables and serve them in vegetable dishes with some of the meat BROTH. Reheat the meat before serving.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)