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Cabbage with Corned Beef

Wash the meat in cold water, put it into a large kettle and cover with cold water; simmer gently two hours or fifteen minutes to a pound. In the meantime, remove the outside leaves from a hard head of cabbage, cut into quarters and soak in cold water one hour, then add to the meat; simmer one hour. When done, put the meat in the centre of a large dish and arrange the cabbage neatly around it. Serve with tomato catsup, mustard or horse-radish sauce.