A traditional American dish, New England Boiled Dinner has been cooked in the United States for well over 200 years. It should be served with horseradish sauce and small beetroots . The cooking time depends on the quality of the meat used. It can be as little as 2} hours or as long as 4 hours.4 lb. salt silverside or brisket of beef 6 black peppercorns 1 onion bouquet garni, consisting of parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1 tablespoon brown sugar
8 carrots, scraped
8 medium-sized potatoes, peeled and quartered
6 small onions, peeled
1 small head of cabbage, coarse outer leaves removed and cut into wedges
Put the beef in a large saucepan and cover it completely with cold water. Bring the water to the boil slowly over moderate heat. As the scum rises to the surface, skim it off with a slotted spoon.
When the scum stops rising, add the peppercorns, onion, bouquet garni and sugar.
Half cover the pan, reduce the heat to low and simmer for 2 hours. Using a slotted spoon, remove and discard the onion and the bouquet garni.
Add the carrots, potatoes and small onions and simmer gently for 30 minutes. Add the cabbage wedges and simmer for a further 10 to 15 minutes, or until the vegetables and meat are tender when pierced with the point of a sharp knife.
Remove the pan from the heat. Using two large forks, transfer the meat to a carving board. With a slotted spoon remove the vegetables and put them in a heated serving dish. Serve immediately.
New England Meat Loaf
New England Meat Loaf is made from a mixture of beef, veal and pork. It is equally good hot or cold and should, be served with a spicy tomato sauce.
1 lb. minced lean beef
8 oz. minced lean veal
8 oz. minced lean pork
2 bay leaves
2 teaspoon dried thyme
2 teaspoon black pepper
1 teaspoon salt
2 tablespoons finely chopped fresh parsley
2 garlic cloves, crushed
5 fl. oz. dry red wine
1 teaspoon vegetable oil
2 celery stalks, trimmed and finely chopped
2 oz. fresh breadcrumbs
1 egg, lightly beaten
6 streaky bacon slices, rinds removed
In a large mixing bowl, combine the beef, veal, pork, bay leaves, thyme, pepper, salt, parsley, garlic and wine, mixing well to blend. Set the mixture aside at room temperature for 2 to 4 hours, stirring occasionally.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C). Using a pastry brush, grease a 2-pound loaf tin with the vegetable oil. Set aside.
Remove and discard the bay leaves from the meat mixture. Add the celery, breadcrumbs and egg, stirring well to mix.
Spoon the mixture into the prepared tin. Put the bacon on top of the mixture in a criss-cross pattern. Place the tin in a baking tin half-filled with water and place it in the oven. Bake for 1 to 1 ½ hours or until the meat loaf has shrunk away from the sides of the tin and a skewer inserted into the centre of the loaf comes out clean.
Remove the loaf from the oven and let it stand for a minute or two. Run a knife around the sides of the tin and turn the meat loaf out on to a serving dish.
Serve immediately or leave to cool before serving.