South Shore Boiled Dinner Recipes

SOUTH SHORE BOILED DINNER

Steps:

• Cover salt cod with cold water and soak over night.
• Drain and cover with fresh water.
• Bring to simmer.
• Drain, taste and repeat if cod is too salty.
• Drain well and keep warm.
• In skilet fry salt pork until crisp (these are called scrunchions) and set aside.
• Cook vegetables until tender.
• Prepare whit sauce by melting butter ,adding flour and salt and stir together until smooth.
• Gradually stir in milk.
• Cook stirring constantly until thick.
• Arrange salt cod on heated platter.
• Arrange vegetables around fish.
• Pour white sauce over fish.
• Garnish with egg slices and scrunchions.

GRAMMIE BEA'S NEW ENGLAND BOILED DINNER

Steps:

• Place ham in a large dutch oven style kettle.
• Cover with cold water, and fill to about 2" above top of ham. Cover kettle, and bring to a boil using high heat.
• Turn down to med-high and let boil a few minutes, then drain water, and refill with water 2" above ham, and bring to a boil again over high heat. This method is used to make the ham less salty. (Or you may refrigerate ham overnight in water, and change water several times before cooking instead).
• Once water comes to a boil, turn heat down to med. to med-high making sure it keeps boiling. Keep cover on kettle while cooking.
• Add peeled onions to the kettle.
• Cook ham 1/2 hour per pound of ham.
• Add some water to the kettle, when it starts getting low.
• Peel and cut potatoes and carrots.
• Wash and core cabbage, then cut into wedges.
• Add vegetables during the last 30-40 minutes of cooking time. Serve when veggies are tender, or to your liking.

CLASSIC NEW ENGLAND BOILED DINNER FOR SAINT PATRICK'S DAY

Steps:

• Peel and cut each of the vegetables.
• Put slab of corned beef into a large pot [5-7 quarts] and cover with cold water; bring to a boil.
• Reduce heat to medium or medium-low and cook very slowly for 4 hours.
• Remove meat.
• Bring stock to a boil; add carrots, turnips and onions; cook for 15 minutes on medium heat.
• Add potatoes and cook another 15 minutes.
• Add cabbage and cook for 15-20 minutes more.
• Shred the corned beef [or slice or cube it, as desired] into bite-sized pieces and put it back in with the stock and vegetables.
• Heat thoroughly and serve.