Ingredients
1 text only
Directions
This is a delectable dinner if composed only of beef, onions and
cabbage. But for authenticity, additional vegetables are included.
Cook until tender: Corned Beef I, above
Meantime, cook separately until tender, then skin and reserve: 10 to
12 medium-sized beets, 290 Some devotees of this dish add about: 1/2
lb salt pork to the corned beef for the last 2 hours of cooking. When
done, remove the beef from the pot and cook in the simmering stock
for 30 minutes: 3 peeled, quartered small parsnips 6 peeled,
quartered large carrots 3 peeled, quartered large yellow turnips Skin
and add: 10 small onions Pare, quarter and simmer in the stock for 15
minutes longer: 6 medium-sized potatoes Cut into wedges, add and
simmer until tender, about 10 to
15 minutes: A head of cabbage
Reheat the meat in the stock. Serve it on a large platter,
surrounded by the vegetables, including the beets. Garnish with:
Parsley If there is enough of this dish left over, use for: RED
FLANNEL HASH: New Englanders say that this hash, to be properly made,
must be concocted from the leftovers of: New England Boiled Dinner,
above Chop the leftover beets, cabbage, turnips, corned beef, etc.,
and brown the mixture in a skillet in: 2 tablespoons vegetable oil
until a brown crust forms.
From "The Joy of Cooking", Irma S. Rombauer and Marion Rombauer
Becker. Bobbs-Merrill Company, 1975. ISBN 0-672-51831-7.
NOTE: This cookbook is probably *the* US standard cookbook, though
some may argue for Fanny Farmer.
Posted by Stephen Ceideberg; November 18 1992.
Servings: 1 servings
Corned Beef & Cabbage (New England Boiled D Recipe brought to you by Recipe Ideas
Categories: Cabbage; Meat; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into distant history, certainly as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, mostly, these old cook books were just very basic pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts is a series of clay tablets in the Sumerian language which describe 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 anyone who drank it feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius assembled a few documents describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius describes how the ancient chefs used many aromatic flavors, including a few that are still present in modern kitchens such as basil, mint and parsley. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from Arab countries, such as basil and coriander. These new foods and tastes caused an outbreak in books on cookery, the majority of which still exist in academic collections. During the following few centuries, the upper-class families of Wesstern Europe competed with each other to lay on the most exotic banquets, and as a consequence, cooks and their recipe collections became highly prized. However, it wasn`t until the 1800s that cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cookery publications were in high demand, mostly due to more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Corned Beef & Cabbage (New England Boiled D recipe.
