| 1 | | Fresh lean corned beef, 6 1/2 to 7 lb, rinsed and dried |
| 3 | md | Onions, peeled and studded with 3 cloves each |
| 6 | | Carrots, peeled and halved |
| 4 | | Garlic cloves, peeled |
| 3 | | Ribs celery, with leaves, halved |
| 6 | | Sprigs flat leaf parsley |
| | Peel from 1 orange |
| 8 | md | Leeks, 3 inches of green left on, roots removed and well washed |
| 16 | sm | Red new potatoes, peeled |
| 1 | md | Green cabbage, 3 to 3 1/2 lb, cored and cut into 8 wedges |
| 8 | | Carrots, peeled and cut into 2-inch pieces |
| | Salt & coarsely ground black pepper to taste |
| 4 | tb | Coarsely chopped flat leaf parsley |
| 2 | c | Cumberland Sauce (separate recipe) |
| 2 | c | Orange Horseradish Cream (separate recipe) |
| | Black bread and sweet butter |
