5 or 6 lbs. corned beef
1/2 lb. salt pork
1 cabbage, quartered
3 sm. white turnips or 1 yellow turnip, quartered
4-6 carrots, scraped
4 sm. parsnips
6 potatoes, in skins
6 beets
Salt, pepper, butter for beets

The corned beef may be brisket, rump or thick rib. Soak beef for one hour or more. Then cook in fresh water until tender (four or five hours). After the first hour, add the salt pork. During the last hour, add all vegetables, except beets. Boil the beets separately. Never peel the potatoes until just before serving and not necessarily even then. To serve, place beef and pork in the center of a large platter, and surround the meat with all vegetables except beets. Because beets will cast a red pall over all, serve separately with butter, salt and pepper. Save all leftovers for Red Flannel Hash. Serves 6 to 8.