NEW ENGLAND BOILED DINNER

1 brisket corned beef (about 6 pounds)
1 pound package carrots, peeled and cut into 1 inch chunks
12 to 16 small red potatoes, skin on
12 to 16 white onions, peeled
1 large turnip, peeled and cut into 1 inch chunks
1 large head of cabbage, cored and cut into eight wedges

Place the corned beef in a large stew pot and cover with water. Cover, bring to a boil, reduce heat, and simmer until fork tender (2 to 3 hours).

Remove the meat from the pot. DO NOT drain the water.

Place potatoes and turnip in the pot, bring the water back to a boil and simmer 15 minutes.

Add the carrots and onions, bring to a boil and simmer another 10 minutes.

Add the cabbage, bring to a boil and simmer another 5 minutes.

Strain all vegetables into a colander.

Slice the beef diagonally against the grain; arrange the meat and vegetables on a platter and serve with Mustard Sauce (below) and Irish Soda Bread.

Mustard Sauce

2 tablespoons dry mustard
1 teaspoon all-purpose flour
1/2 teaspoon salt
1 can evaporated milk
1/4 cup sugar
1 large egg yolk
1/2 cup heated cider vinegar

Mix together the mustard, flour and salt. Add 1/3 cup of evaporated milk and whisk together until there are no lumps.

Put the sugar and the rest of the evaporated milk in a double boiler over medium heat.

Whisk in the mustard mixture, then whisk in the egg yolk.

Heat, whisking frequently, until the mixture thickens to a ribbon-like consistency.

Remove the mixture from the heat and whisk in the heated vinegar. Leave it in the double boiler until you're ready to serve to keep it warm.

Pour into a pitcher and serve.