Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 84

Select a piece of corn beef that is well streaked with fat. Wash it in cold water, put on to boil in cold water enough to cover. When it begins to boil, skim. Allow it to simmer slowly, until tender, about forty minutes to a pound. Scrape, wash and quarter the carrots, peel and quarter parsnips, peel and slice in inch slices the turnips, quarter the cabbage, peel the potatoes and cook whole. About one hour before the meat is done add the turnips, carrots and parsnips and a half hour before done add the potatoes. Tie the cabbage in a piece of cheese cloth and cook it in a separate kettle in some of the liquor from the corn beef. Cook one hour or until tender.

Cook the beets separately in boiling water. When done plunge them into cold water and rub off the skin. Serve hot or cold. Place the corn beef in the center of the platter and the carrots, turnips, parsnips and potatoes around. Serve cabbage and beets in separate dish.