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New England Boiled Dinner (Clay Pot)

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      Title: NEW ENGLAND BOILED DINNER (CLAY POT)
 Categories: Beef, Ceideburg 2
      Yield: 1 Servings
 
      3 lb Corned beef
      4 c  Water
      1    Bay leaf
      1 ts Thyme
      3    Sprigs parsley
      1 ts Peppercorns
      2    Anions, finely chapped
      2    Carrots, sliced
      2    Stalks celery, sliced

MMMMM-----------------------ACCOMPANIMENTS----------------------------
      1 sm Cabbage, cut into wedges
      6 sm Potatoes, cut into halves
      6    Carrots, cut into 1 1/2
           -inch pieces
      3    Parsnips, cut into 1 1/2
           -inch pieces
      1 sm Turnip, cut into cubes
           A whole meal in one pot.
 
  Soak the pot in cold water for 10 minutes.  Place the beef in the
  pot. Add the water.  There should be sufficient water to just cover
  the beef. Add the herbs, onions, carrots and celery. Cover the pot
  and place in a cold oven.  Turn the heat to 450F and bake for 1 hour.
  Add the accompaniment vegetables, cover the pot and continue cooking
  for another hour. Serve with horseradish, or make a horseradish
  dressing by combining 1 cup sour cream, 3 tablespoons prepared
  horseradish and the juice of 1/2 lemon.
  
  From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro
  N.C., 1974.
  
  Posted by Stephen Ceideberg; November 9 1992.
 
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