New England Boiled Dinner with Cranberry Pudding

A classic dinner recipe found in “What’s New in Cookery” published by Aluminum Goods Manufacturing Co in 1928
New England Boiled Dinner with Cranberry Pudding

Ingredients
3 lb  beef
2 tablespoons Fat
Parsnips
Carrots
Beets
Cabbage
Potatoes
Turnips
Onion
Cranberry Pudding*

Approach

Soak beef 3/4 hour in cold water to remove salt. Sear the meat only 5 to 10 minutes; put it in a large saucepan and cover with boiling water. Put the beets in the pan and boil with the beef for 1 1/2 hours. Add other vegetables around meat and continue cooking for 1 1/2 hours longer.

* Cranberry Pudding

Ingredients
2 cups fresh cranberries
1 egg
1/4 cups molasses
1/4 cupcorn syrup
1/3 cup hot water
1 1/3 cups bread flour
2 teaspoonsbaking baking powder

Cut each cranberry in half. Sift the flour and baking powder together. Beat the egg, add the molasses, corn syrup, and hot water. Then beat in the flour mixture. Mix the cranberries in last. Steam for 1 1/2 hours. Serve with the following:

Butter Sauce

Ingredients
1/2 cup butter
1 cup sugar
1/2 cup cream

Boil the above ingredients together until slightly thick. Add a few drops of vanilla. Serve warm over the Cranberry Pudding.