New England Corned-Beef Dinner

• 4-5 lb corned beef brisket
• 1 clove garlic
• 2 whole cloves
• 10 whoel black peppers
• 2 bay leaves
• 8 medium carrots, pared
• 8 medium potatoes, pared
• 8 medium yellow onions, peeled
• 1 medium head cabbage, cut in 8 wedges
• 2 Tablespoons butter or margarine
• Chopped parsley
• Mustard sauce:
  • 1/2 cup mayonnaise or cooked salad dressing
  • 1 Teaspoon chopped onion
  • 1/2 Cup prepared mustard

• Large Kettle.

1. Wipe corned beef with damp paper towels. Place in large kettle; cover with cold water. Add garlic, cloves, black peppers and bay leaves.
2. Bring to boiling; reduce heat, and simmer 5 minutes. Skim surface, then simmer, covered, 3 to 4 hours, or until meat is fork-tender.
3. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage during last 20 minutes. cook just until vegetables are tender.
4. Make mustard sauce: Combine all ingredients, mix well. Refrigerate, covered, until ready to use. Makes about 1 cup
5. To serve: slice corned beef thinly across the grain. Arrange on one side of serving platter. Place cabbage wedges beside meat. Brush potatoes with butter, and place in serving dish; sprinkle with parsley. Arrange carrots and onions in another dish. Serve mustard sauce on the side.