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Old-Fashioned New England Boiled Din

NER.

Two pieces of corned beef, the inside part of the round and a plate piece and also a nice piece of salt pork; have the meat nice and fat and well corned; put it in a large kettle, cover with cold water and stand on a slow fire. As soon as the scum begins to rise skim it off, so there is not one fleck of it left; this must be done before it begins to boil. After this take a lemon, cut it in halves, remove the seeds and put it in the kettle with the meat, add one bay leaf and two chill peppers; then let your meat boil gently for two hours. In the meantime have vegetables prepared, cabbage, turnips, carrots, parsnips (if liked), potatoes and beets; the beets must be boiled in a separate kettle and put on in the morning and allowed to simmer gently all day, being well covered with water; the other vegetables must be boiled with the meat, which must be well covered with water all the time. After one hour and a half take the lid off and put the cabbage in first, then the turnips, carrots and parsnips, and let these boil two hours; just half an hour before serving, the potatoes must be added. Now, this allows four hours in which to cook the dinner. If the round piece of beef weighs over ten pounds, you will need five hours.