"Kate Connally" > wrote in message
...
> In anticipation of my upcoming vacation in Vermont
> I was perusing my "Yankee's Main Dish Church Supper
> Cookbook" in the hopes of finding some good traditional
> New England fare to make to get me in the mood. ;-)
> (Like I need to be in the mood for Vermont!) Anyway,
> came across the following recipe, quoted verbatim.
> I have posed my questions below.
>
> OLD-FASHIONED BOILED DINNER

I was raised on boiled dinners - not 'corned' beef but salt beef & salt pork
(not fatback), spare ribs, neck bones (all of which required soaking
overnight) and have never seen beets served with it. Corn on the cob, yes;
string beans, yes; I've even seen kale cooked with it, but beets -- never.
I must try it -- oops, SORRY, BARB!

As for the egg sauce, I have never seen this with boiled dinner either.
Yuck! Cod, salmon & cauliflower, were the foods my mom served with that
sauce -- all of which I wanted WITHOUT sauce, thank you. So if you are
going to make it, my advice is serve it 'on the side' and be prepared to
toss most of it out after the meal is over. ;o)

Gabby