Boiled Dinner
6 pounds corned-beef brisket
4 carrots
I cabbage
6 potatoes
3 white turnips
6 beets
Vinegar
Put the meat into the pot over a brisk fire with enough cold water to cover it. Bring it rapidly just to the boiling-point, then remove the scum, set the pot back on the fire and simmer until tender (about three hours). About three-fourths of an hour before serving, skim the liquid free from fat. Put a portion of this liquor into another kettle with the cabbage which has been cleaned and cut into sections, the turnips, carrots and parsnips prepared and cut into uniform pieces, and boil until tender.