• 3 lb. corned beef
  • 1 c. sliced turnips
  • 1 small head of cabbage cut into eighths
  • 1 c. sliced potatoes
  • Pepper and salt
  • 1 c. sliced carrots


Cook the corned beef in the manner explained in Art. 64. When it has cooked sufficiently, remove it from the water. Into this water, put the cabbage, carrots, turnips, and potatoes; then add the salt and pepper, seasoning to taste. Cook until the vegetables are tender. Remove the vegetables and serve them in vegetable dishes with some of the meat broth. Reheat the meat before serving.