Meat and vegetables boiled together in the New England manner.

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1878.  Slabs of fat, salt and unctuous, adding savor and strength to a b’iled dinner, or a “fry” of any sort.—Rose T. Cooke, ‘Cal Culver and the Devil,’ Harper’s Mag., lvii. 575/1 (Sept.).

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1897.  The woman brought in a good boiled dinner of corned beef, potatoes, turnips, and carrots, from the kitchen, and a teapot.—W. D. Howells, ‘Landlord at Lion’s Head,’ chap. iii.

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