Millard County Chronicle | 1912-06-06 | Page 4 | New England Boiled Dinner

NEW ENGLAND BOILED DINNER Fine Recipe for Preparation of This Wholesome and Appetizing Dish. Rinse moat In cold water, tie or skewer Into shape, cover with cold water and heat slowly to boiling point; wmove scum and simmer until tender, about four bourn for a piece weighing five pounds, the time deluding upon tho cut of the meat. Remove from water, wa-ter, keep hot and cook potatoes and turnips In the liquid. These should be pared and the potatoes left whole. The turnips should be sliced crosswise. cross-wise. Cook the carrots, cabbage, beets, etc., apart In some of the corn beef water, allowing one hour for Hie boiling of the pared carrots, one hour for the washed cabbage and one hour for new beet four hours for old. Serve on a very large platter, the meat In the center, the vegetable grouped about It. Garnish sparingly with parsley Hut the possibilities do not end here there are remaining besides many other dishes adapted to these cuts-made cuts-made from the heart, liver and kidneys kid-neys of the beef creature. When using us-ing kidneys always soak over night to remove the strong flavor. National Food Magazine.