A great Yankee favorite, traditionally served on Mondays and Wednesdays throughout the fall and winter.
Place the meat in a kettle with the peppercorns. Cover with cold water. Simmer for 3-½ to 4 hours, until the meat is tender. During the last hour of cooking, remove the peppercorns and add the beets, turnips and carrots. In the last half hour, add the cabbage and the potatoes. When all is ready to serve, remove the skin from the beets. Serve with mustard, horseradish sauce, pickles, and a pepper mill.