2 lbs. lean, salt pork
3 turnips
4 beets
2 carrots
1 head cabbage
12 potatoes
¹⁄₂ teaspoon pepper
Water to cover
Wash the pork and gash it in slices; wash and pare the vegetables. If
preferred, the beets may be cooked separately, without paring them. Put
all, except the potatoes, into the cooker-pail and cover them with
boiling water. When boiling let them cook ten minutes on the stove, then
put the pail into the cooker for six hours or more. Add the potatoes,
reheat it to boiling point, and replace it in the cooker for two hours.
If more salt or pepper is required add it when the potatoes are put in.
In order to save time the potatoes may be cooked separately, drained and
added to the dinner before bringing it to a boil for serving. Corned
beef may be used in place of pork, if preferred.
Serves eight or ten persons.