|Food in England|
|by Dorothy Hartley|
First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years.
1 - 10 of 49 for new england boiled dinner
Result Page: 1
For ham, put ... to cover and boil for about 2 ... 10 or 15 minutes. Add quartered cabbage and finish cooking until vegetables are soft but not too soft.
1. Wash, and ... let it actually boil. By old ... to a good boiled dinner is to have ... freshly cooked beets dressed with vinegar. Apple pie for dessert.
Place beef in heavy kettle. Cover with hot water. Cover tightly and simmer 2 1/2 to 3 hours, until tender. Remove meat and keep warm. Skim off excess ...
Place in large kettle, cover with cold water. Cook 3 hours until tender. About 20 minutes before tender, skim fat from liquid. Add: 10 med. carrots 6 ...
Cover beef with cold water. Bring to boiling. Simmer slowly 40 to 50 minutes per pound, about 3 1/2 hours. Add carrots, turnips, potatoes, and onions ...
1. Cut boneless ... with water and boil for 35 minutes. ... minutes. Optional: Serve with a side dish of applesauce and rolls. Great one dish dinner! Serves 6.
Place corned beef ... bring to a boil then turn to ... meat is cooked, add potatoes and onions and turnips. About 20 minutes before add carrots and cabbage.
In a large ... Bring to a boil, reduce heat ... Cover and cook another 15 to 20 minutes, until tender. Transfer meat and vegetables to a platter. Serves 8.
Chop onion and boil with meat until ... strips. Cook these until tender. Add cabbage, cut in fourths. Cook 15-25 minutes more. Drain carrots and add to soup.
In large heavy pan, brown meat in shortening; pour off fat. Add soup, horseradish, bay leaf, and garlic. Cover; cook over low heat 2 hours. Add ...
Result Page: 1
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