Summary

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. ”
Source: Wikisource

A Genuine New England Boiled Dinner (1903)

“ It is not the easiest dinner in the world to prepare and cook, so do not start with the idea that an hour or two of time is enough, or that you can well bake bread, or make pies or cake, or do any other cooking at the same time, for you cannot. Assuming that the dinner hour is at noon, make up your mind to give the entire forenoon to this one thing, and to reconcile you to doing so, remember that this one dish, suitably prepared, will give you material for several meals besides the first dinner. ”
Source: Wikisource

A Genuine New England Boiled Dinner (1903)

“ Any of the leg of pork that is left is very nice indeed if cut in slices when thoroughly cold, served with French mustard and hot, baked potatoes, for supper some winter night. The corned beef, which by reason of its long and slow boiling is very tender, should be picked in pieces, cutting across the fiber with a sharp knife then packed in a square baking tin, mixing well the fat with the lean, and putting on a weight heavy enough to press it firmly together. It must be kept in a cold place over night, in order to slice well and not crumble. ”
Source: Wikisource

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