"New England" boiled dinner, Stilly, though I grew up with it in the Midwaste, I mean, Midwest (Milwaukee) in the '50s -- a autumn and winter staple in my mom's kitchen. (And straight out of Betty Crocker.)

It's often made with brisket, but I grew up with the cheaper type of bone-in hams. I discovered some years ago that the PERFECT meat is smoked beef tongue, but I can't smoke one at home, and they're no longer readily available in grocery stores. Yesterday's was made with a small piece of ham and some sweet Italian sausage for Tom. The rest is a profusion of vegetables -- potatoes, rutabegas (or turnip), celery, lots of onions, carrots and cabbage. Cover with water and boil til done. (Meat first, of course, then add the veggies, cabbage last.)

I like to drink the liquid either warm or cold and I put a zip-loc of 2 cups (no cabbage juice, though) in the freezer yesterday.

I like it better than a beef stew. Tom's less enthusiastic about it but he'll put up with it occasionally. He won't eat it as boiled dinner, though, more than twice max, maybe only once. But he showed me about 25 years ago how to make a hash out of the meat and veg solids, then fry it up in for something not so completely different.

Linn