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boiled dinner


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Boiled dinner is roughly the North American equivalent of the French pot-au-feu: a dish of meat and vegetables simmered long and slow in a large pot. The usual meat ingredient, particularly in the celebrated ‘New England boiled dinner’, is a salted brisket of beef (known as ‘corned beef’ in American English). The earliest known reference to the term, in Pocumtuc Housewife (1805), shows that it was already a familiar dish: ‘Directions for a Boiled Dinner may seem unnecessary.’

Subjects: Cookery, Food, and Drink.


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