New England Boiled Dinner

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 5 lb/2.5 kg salt beef (brisket or silver side)
  • 8 oz/225 g salt pork
  • 1 cabbage
  • 1 medium turnip
  • 6 carrots
  • 4 parsnips
  • 6 potatoes


Soak the beef and pork for 4 hours. Drain the beef and put into fresh water. Simmer for 1 hour, drain off the cooking liquid and cover the meat with fresh water. Add the pork and continue simmering for 3 hours. Cut the cabbage in quarters, and cut the turnip, carrots and parsnips in neat pieces. Leave the potatoes in their skins. Add to the meat and simmer for 1 hour. Serve the meat surrounded by the vegetables. A boiling chicken may be added to the meat if liked. The meat and vegetables may be served with the cooking liquid, or drained and served with butter and seasoning.

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