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Corned Beef and Spinach

Place a three-pound piece naval corned beef in a saucepan with two carrots, an onion having two cloves stuck in it, two leeks, two branches celery, a sprig thyme, one bay leaf, and pour in cold water to twice the height of the beef. Season with a teaspoon pepper, cover pan, let come to a boil over a brisk fire, shift pan to a corner of range and let simmer three hours. Thirty-five minutes before expiration of the three hours add six unpeeled, well-washed raw potatoes. Dress a spinach on a large hot dish, cut beef in thin slices and arrange over it. Remove and peel potatoes, arrange around dish and serve.