A Genuine New England Boiled Dinner (1903)
“ In Italy, as one of the courses at the table d' hôte, a platter containing the boiled beef, surrounded by small potatoes, tiny carrots, portions of cabbage or other varieties of greens, is passed; in Switzerland, a similar dish is presented, while in England yet again one finds it. In hotels and restaurants at home it is well known to fame, but I have never found it in its perfection outside some private family, where care, time, and great daintiness in serving unite in producing a result far different from the ordinary conglomeration usually served one as a boiled dinner. ”
