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 Din Recipe brought to you by Recipe Ideas
Categories: Cabbage; Meat; Vegetable
The History of Recipes
Recipes as a concept can be tracked far back into ancient history, certainly as far as the early Egyptians, and possibly even further. In practice though, generally, these old cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to experts in ancient history is a series of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Much later, in Roman times a roman called Apicius compiled some scripts detailing recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, entrees and dessert, a very modern way of dining. This early Roman chef recounts how the ancient Romans used a good variety of herbs, including a few you will know such as basil, rue and dill. Continuing our culinary historical journey, there were a couple of cookery books dating from the 1300s ; a book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that we all know today, but instead recipes for the types of meals on the tables of the rich people of the time. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the East, including spices such as parsley and basil. These new culinary innovations created a surge in publications on food, the majority of which are kept safe in private libraries. When we get to the twentieth century, cookery books were highly popular due to increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Corned Beef & Cabbage (New England Boiled Din recipe.
