Recipe taken from "Food That Mad New England Famous" from 1946 ~ recipe submitted by Mrs. Roselle B. Smith, N. Brookfield, She writes: My grandparents were typical New Englanders. Being very thrifty people, they raised their own veggies and preserved their meats. a N.E. boiled dinner was economical and all veggies & corned beef ready to prepare. I am told when I could just stand and reach the table grandma called grandpa to dinner and they spied me reaching for a carrot. I still have the platter she used.
1I cook the corned beef until three fourths done, then add carrots, cabbage and turnips.
2When nearly cooked I add potatoes and parsnips. I cook beets separately about 2 hours. I plan to have everything cooked at the same time.
3I serve on a large platter, meat in the center and vegetables arranged around it. It usually takes about 3 hours. It's attractive to look at and very appetizing and filling. For a tender corned beef SIMMER gently ~~AND DO NOT BOIL !!!
4NEW ENGLAND HASH:
The next day I usually grind up all the vegetables and meat and make a regular New England hash. I add and egg and stir it well, then fry or bake'
Apple sauce is a tasty side dish with it.