Corned Beef, American Style

Soak the desired quantity of corned beef, and put on to boil in fresh cold
water ; skim well and simmer until done and tender. Allow it to become cool in
the liquor in which it has been cooked, and then before quite cold put in a flat hollow
dish and cover with a board, pressing it with a weight. Remove all the fat from
the meat liquor and save it, but take care that it is not allowed to stand in an iron
vessel. Have ready boiled two or three beets, small carrots, a small cabbage, some
turnip and potatoes, and a small squash ; wash them well and scrape the carrots, cut
the cabbage into quarters, pare the turnips and squash, and cut into slices, and pare
the potatoes. Place the meat liquor on to boil about two hours before required, and
when it boils put in the carrots, cabbage and turnips, and half an hour before dinner
add the squash and potatoes. When tender, take up the vegetables carefully, and
drain on a colander, slicing the carrots. Place the cold meat in the center of a large
dish, and serve the carrots, potatoes and turnips around the edge, with the squash,
cabbage and beets in separate dishes.