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New England Boiled Dinner Recipe

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This recipe for New England Boiled Dinner, by , is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hugh Poplin
Added: Thursday, September 10, 2009


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

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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