New England Boiled Dinner I

Description
A version of the classic New England Boiled Dinner, producing several meals as well as soup stock.
 * Source: From “A Genuine New England Boiled Dinner”, American Kitchen Magazine (Boston: Home Science Publishing Company) XVIII (5): 577, February, 1903 (reprinted here.

Ingredients

 * 3 – 4 lbs corned beef
 * 3 – 4 lbs pork
 * half of a cabbage
 * turnips
 * carrots
 * parsnips
 * beets
 * potatoes

Directions

 * 1) At a point 4-5 hours before dinner is to be served, begin boiling 6 quarts of water on the stove or crock-pot.  Add the corned beef and the pork to this.
 * 2) Peel and slice beets and boil them in a separate pot during the same time frame.
 * 3) Prepare other vegetables: peel and slice the turnips, carrots, parsnips, and potatoes.
 * 4) After the pork has cooked for two hours remove it alone from the pot; continue cooking the corned beef.  Add the cabbage to the pot at this point.
 * 5) An hour before serving time add the turnip.
 * 6) Thirty minutes before serving time add the remaining vegetables.
 * 7) After serving prepare soup and hash from left-overs as described below.