4 lbs. corned beef
7 to 8 lg. potatoes
1 lg. head cabbage, cut into 8 wedges
8 med. carrots
6 med. onions
1 lg. turnip

Put corned beef in a large pot, cover with water and cook 3 hours. Now, wash, peel and slice all of the vegetables. When the corned beef is tender, add the vegetables and simmer until the vegetables are cooked. Drain the water off, place on a large platter then add butter and seasoning as desired.