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Newfoundland Stew

      700 g (1 1/2 lb.) Salt Meat
      1 small head Cabbage
      1 medium Turnip
      1 Onion
      4 medium Carrots
      6 medium Potatoes

      Cut up salt meat and cover with hot water to remove salt. Let soak for 15 minutes. Drain off water. Add 1.5 L (6 c.) cold water to meat in boiler and cook for 1 hour. Pare and cut up vegetables and add to meat. Cook until vegetables are tender.

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