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New England Boiled Dinner Recipe

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This recipe for New England Boiled Dinner is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. boneless rump roast
2 tbsp. shortening
2 (10 3/4 oz.) cans onion soup
2 tbsp. prepared horseradish
1 bay leaf
1 clove garlic, chopped
6 medium carrots cut in 2 pieces
1 rutabaga cut into 1 inch pieces
8 small potatoes
1 medium cabbage, cut into wedges
2 tbsp. flour
1 cup water
Directions:
Directions:
In large heavy pan, brown meat in shortening, drain off fat. Add soup, horseradish, bay leaf and garlic. Cover and cook over low heat for 2 hours. Add carrots and rutabagas and cook for 30 minutes. Add potatoes and place cabbage on top, cook 30 minutes more or until done. Remove meat and vegetables to a platter and keep warm. Blend flour and water together until smooth and blend into the sauce left in pan. Cook, stirring until thickened.

 

 

 

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