Cooked Supper Recipe

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Take a large piece of salt beef and either soak overnight in water, or boil it for two hours. Decant the water saving the beef. Half fill a 10-12 quart stock pot with fresh water and bring to a boil adding the salt beef. Six hours before serving, add a large bunch of turnip greens into the stock pot. The greens cook down so use a lot. Two hours later, add the following to the stock pot: a large head of cabbage quartered, 3 or 4 peeled and diced onions; peeled and quartered turnips. Approximately 2 hours before serving add whole, peeled carrots (1 or 2 per person). About a half hour before serving, add peeled parsnips and white potatoes (1 or 2 per person); cut large potatoes in half. After each addition, bring the water back to a boil then adjust temperature so it continues to gently boil throughout the cooking process. We use a lid to keep the liquid from boiling away. When it's time to serve, rice the potatoes, mash the turnips with butter and pepper, serve each vegetable in a separate bowl. Serve the turkey gravy over the vegetables. This serves 6-8 adults or two teenaged boys.