Recipe - Figgs Dinner

3 pound Salt meat
6 Carrots
1 md Turnip
6 Potatoes
3 Parsnips
1 Head cabbage

Cover salt meat with cold water and soak overnight. Next morning drain, add
fresh water to cover meat. Bring to a boil, then reduce heat to simmer
about 2 hours. Peel carrots and parsnips. Cut in half lengthwise. Cut
peeled potatoes in half and turnip into thick slices. Cut cabbage into
large wedges. Wash all vegetables in cold water. Add vegetables to the
above meat about 30 minutes before meat is cooked. Peas pudding goes well
with this.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini