|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.
Results 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.
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.
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 ...
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 ...
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.
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 ...
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 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 ...
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.
Result Page: 1
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