3 lb corned beef
4 cup water
1 bay leaf
1 tsp thyme
3 sprigs parsley
1 tsp peppercorns
2 anions, finely chapped
2 carrots, sliced
2 stalks celery, sliced
ACCOMPANIMENTS
1 small cabbage, cut into wedges
6 small potatoes, cut into halves
6 carrots, cut into 1 1/2 inch pieces
3 parsnips, cut into 1 1/2 inch piece, s
1 small turnip, cut into cubes
1 a whole meal in one pot.
Directions
Soak the pot in cold water for 10 minutes. Place the beef in the
pot. Add the water. There should be sufficient water to just cover
the beef. Add the herbs, onions, carrots and celery. Cover the pot
and place in a cold oven. Turn the heat to 450F and bake for 1 hour.
Add the accompaniment vegetables, cover the pot and continue cooking
for another hour. Serve with horseradish, or make a horseradish
dressing by combining 1 cup sour cream, 3 tablespoons prepared
horseradish and the juice of 1/2 lemon.
From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro
N.C., 1974.
Posted by Stephen Ceideberg; November 9 1992.
Servings: 1 servings
New England Boiled Dinner (Clay Pot) Recipe brought to you by Recipe Ideas
Categories: Dinner
The History of Recipes
Food historians have found proof that recipes existed back into distant history, in truth as far back into history as the early Egyptians, and quite possibly further than that. Having said that, mostly, these old cook books were just primitive hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are some tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years there are a couple of interesting cookery books dating from the fourteenth century ; a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the spicy food that is popular today, but instead accounts of the types of food prepared for the nobility of those days. During the succeeding few hundred years, the wealthy families of Wesstern Europe tried to serve the most exotic banquets, and because of this the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the arrival of the 1900s, recipe publications are increasing in popularity due to higher levels of literacy, more leisure time and having more disposable income. |
We hope you enjoy this New England Boiled Dinner (Clay Pot) recipe.
