Boiled Corned Beef and Cabbage Recipe
The aitch bone and the brisket are considered the best pieces of beef for boiling. If you buy them in the store already corned, they will be fit to put over the fire without a prior soaking in water. If you corn them in the brine in which you keep your beef through the winter, they have to be soaked in cold water over night. Put the beef into a pot, cover with enough cold water, place over a brisk fire, let it come to a boil in ½ an hour; just prior to boiling remove all the scum from the pot, place the pot on the back of the fire, let it boil very slowly until quite tender.
A piece weighing 8 pounds requires two and a ½ hours' boiling. If you don't want to eat it hot, let it stay in the pot after you take it from the stove until nearly cold, then lay it in a colander to drain, lay a cloth over it to retain its fresh appearance; serve with horse radish and pickles.
If vegetables such as cabbage are to accompany this, making it the old fashioned, homemade "boiled dinner," about three-quarters of an hour prior to dishing up skim the liquor free from fat and turn part of it out into another kettle, into which put a cabbage with care prepared, cutting it into four quarters; also ½ a dozen peeled mid sized white turnips, cut into halves; scrape four carrots and four parsnips each cut into four pieces. Into the kettle with the meat, about ½ an hour prior to serving, pour on more water from the boiling kettle, and into this put peeled mid sized potatoes. This dinner should also be accompanied by boiled beets, sliced hot, cooked separate from the rest, with vinegar over them. Cooking the cabbage separately from the meat prevents the meat from having the flavor of cabbage when cold. The carrots, parsnips and turnips will boil in around an hour. A portion of salt pork was usually boiled with a "New England boiled dinner."