CORN BEEF AND CABBAGE

4 LB. CORN BEEF

6 CARROTS, QUARTERED

2 TURNIPS, DICED

6 POTATOES, QUARTERED

1 HEAD CABBAGE, CUT IN WEDGES

PICKLING SPICES, WRAPPED IN CHEESE CLOTH

DIRECTIONS:

COVER THE MEAT WITH COLD WATER.

BRING TO A BOIL, REDUCE HEAT AND COOK VERY SLOWLY UNTIL MEAT IS FORK TENDER.

REMOVE MEAT, AND KEEP COVERED.

BRING STOCK BACK TO A BOIL, ADD CARROTS AND TURNIPS.

COOK FOR 15 MINUTES.

ADD POTATOES.

COOK ANOTHER 15 MINUTES.

ADD CABBAGE AND COOK ANOTHER 15 MINUTES.

SLICE MEAT AND LAY ON TOP OF CABBAGE.

HEAT THROUGH.

ARRANGE MEAT ON PLATTER AND SURROUND WITH THE VEGETABLES.