3 lbs. corned beef
2 onions, cut in fourths
4 carrots, cut in lg. pieces
4 potatoes, halved or quartered
1 head cabbage, cut in wedges
Salt and pepper

Place meat in a heavy kettle. Cover with hot water. Cover tightly with lid and simmer 3 hours. Then skim off excess fat and add onions, carrots and potatoes. Cover and cook 20 minutes. Add cabbage and continue cooking 15 minutes.

Mother would serve the broth, which we would use over the potatoes. Serves eight, but more vegetables can be used to serve a larger group.