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.