Boiled Corned Beef with Vegetables
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.
Source and licence
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
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Ingredients
- six pounds from
- one head white cabbage
Method
- Select five or six pounds from the plate or the brisket;
- wash carefully in cold water, drain;
- place in kettle and cover with boiling water, let boil five minutes and--if very briny--drain, rinse off scum with hot water and again cover with boiling water;
- heat to boiling point and simmer until meat is tender (about six hours).
- Remove beef from liquor, keep covered in a warm place.
- Skim off some of the fat from liquor.
- Add carrots washed, scraped and cut in quarters.
- Let cook fifteen minutes, then add small white onions and turnips pared and cut in quarters, one head white cabbage cut in quarters (stalk cut out).
- Wash, pare and cut uniform-sized potatoes in quarters, parboil five minutes, then drain and add to other ingredients.
- Cook beets in a separate vessel.
- When vegetables are soft, arrange meat in center of hot serving platter and surround with carrots, turnips, onions and cabbage.
- Sprinkle vegetables with finely chopped parsley, serve beets in separate dish.
- Pass horseradish, mustard and vinegar.