The following recipe for Old Fashioned Boiled Dinner is from The New Butterick Cook Book, copyright 1924, now in the public domain. That is just one of the dozens of bonus books included in the 2005-2025 20th Anniversary Edition of the waterproof SurvivalBlog Archive USB stick that is now available to pre-order.
Ingredients
- 6 pounds corned-beef brisket
- 1 cabbage
- 3 white turnips
- 4 carrots
- 6 potatoes
- 6 beets
- Vinegar
Directions
- Put the meat into the pot over a brisk lire with enough cold water to cover it.
- Bring it rapldly just to the boiling-point, then remove the scum, set the pot back on the fire and sim-mer until the meat is tender (about three hours).
- About three-fourths of an hour before serving, skim the liquid free from fat.
- Put a portion of this liquor into another kettle with the cabbage which has been cleaned and cut into sections, along with the turnips, carrots, and parsnips prepared and cut into uniform pieces, and boil until tender.
—
Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!