Recipe#6489

Title: FIGGS DINNER

SOAR

   3       lb           Salt meat
   6                    Carrots
   1       md           Turnip
   6                    Potatoes
   3                    Parsnips
   1                    Head cabbage
  Cover salt meat with cold water and soak overnight.
  Next morning drain, add fresh water to cover meat.
  Bring to a boil, then reduce heat to simmer about 2
  hours.  Peel carrots and parsnips.  Cut in half
  lengthwise. Cut peeled potatoes in half and turnip
  into thick slices. Cut cabbage into large wedges.
  Wash all vegetables in cold water. Add vegetables to
  the above meat about 30 minutes before meat is cooked.
  Peas pudding goes well with this.