Ingredients Jump to Instructions ↓

  1. 10 to 12 medium-sized beets,

  2. 290 Some devotees of this dish add about:

  3. 2 hours of cooking. When done, remove the beef from the pot and cook in the simmering stock for 30 minutes:

  4. 3 peeled, quartered small parsnips

  5. 6 peeled, quartered large carrots

  6. 3 peeled, quartered large yellow turnips Skin and add:

  7. 10 small onions Pare, quarter and simmer in the stock for 15 minutes longer:

  8. 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:

  9. 2 tablespoons vegetable oil until a brown crust forms. From "The Joy of Cooking", Irma S. Rombauer and Marion Rombauer Becker. Bobbs-Merrill Company,

  10. 1975. ISBN

  11. 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


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