Instructions: Slice lemons, oranges, onions and celery.

Place the corned beef in the pot, add the rest of the ingredients, cover with water and bring to the simmer.

It should be allowed to simmer until it is tender.

Cooking time is inexact, but allow 4 hours slow simmering.

While the beef is cooking prepare the root vegetables. Peel and chop potatoes, carrots and turnips into large pieces and towards the end of the beefs cooking time, simmer them separately (the beef water is too highly spiced for the vegetables).

Place the beef on a large platter, surround with the vegetables and serve a parsley sauce in a separate sauceboat. This white sauce can also he enlivened with capers if liked. Other additions can include English mustard.

Note: If serving the corned beef cold, allow to steep in the cooking liquid overnight. This increases the citrus taste.

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