{"id":4318,"slug":"new-england-boiled-dinner","title":"New England boiled dinner","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a shoulder of salt pork","water","five pounds of brisket of beef","a little salt","a bouquet garni","three whole turnips","three beets","three carrots","a small head of cabbage","some plain boiled potatoes","a little of the broth"],"ingredients_norm":["shoulder of salt pork","water","brisket of beef","little salt","bouquet garni","whole turnip","beet","carrot","cabbage","plain boiled potato","little of the broth"],"steps":["Put a shoulder of salt pork in a pot, cover with water, bring to a boil, and then allow to become cool.","Then put the pork in a pot with five pounds of brisket of beef, cover with water, add a little salt, a bouquet garni, three whole turnips, three beets, three carrots and a small head of cabbage.","Cook until the vegetables are soft, then remove, and continue cooking the meat until well done.","Place the meat on a platter, slice, and place the vegetables around the meat; add some plain boiled potatoes, pour a little of the broth over all, and serve hot."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w4:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7d934d8e788536a55a559e51213f391367d284a410092a0b871fe1ebd631cf1d","created_at":"2026-08-02T16:34:53Z","updated_at":"2026-08-02T16:34:53Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/new-england-boiled-dinner"}