Boil steadily in well-salted water for one hour.

Dish carefully, and pour over it a nice drawn butter.

Any cold remains may be used as salad, or chopped and baked, as in rule for baked cabbage.
ONIONS.
If milk is plenty, use equal quantities of skim-milk and water, allowing a quart of each for a dozen or so large onions.

If water alone is used, change it after the first half-hour, as this prevents their turning dark; salting as for all vegetables, and boiling young onions one hour; old ones, two.

Either chop fine, and add a spoonful of butter, half a teaspoonful of salt, and a little pepper, or serve them whole in a dressing made by heating one cup of milk with the same butter and other seasoning as when chopped.