The Gas Cookery Book revisited
I promised you a recipe.
I can’t make up my mind which country it should be from, and the suggestions, frankly, didn’t help. Each and every comment suggested a different land. In the end, I opened the book at random once, twice and three times (it was more fun than opening it simply the once) and I found myself in the USA. The USA, you’ll remember, is noted for variation in the realm of food. Recipe number 15 is extraordinarily varied (I say this with a very light overlay of sarcasm), being called “New England Boiled Dinner.” Good winter fare. Obviously I need to try it. It’s very like the kosher corned beef I ate as a child, except for the beet and the MSG and the sad lack of celery.
15. New England Boiled Dinner
Ingredients:
4 pounds corned beef
1 head cabbage
6 carrots
6 onions
6 white turnips
8 potatoes
8 beets
Salt and pepper to taste
A dash of monosodium glutamateMethod:
Cover meat with cold water; simmer for 3 hours.. Prepare vegetable, cutting turnips into quarters and cabbage into eighths. Cook beets in boiling water. Add remaining vegetables to meat and cook until tender. Saesoning with salt, peper and a dash of monosium glutamate. Drain and serve vegetable on plate with meat.
Now your appetites have been whetted, if you want a second recipe from this book, just say and it can be my post for tomorrow. I’m feeling generous.
New England corned beef, recipe, food history, Gas Cookery book
October 21st, 2007 at 4:37 pm
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