Corned Beef and Cabbage

4 lbs corned beef
6 potatoes
6 turnips     
6 carrots
6 onions
1 small cabbage,

Soak choice brisket of corned beef in cold water for an hour. Drain and cover with fresh cold water and bring to a boil. Skim well. Shove pot to back of stove and let meat simmer very gently for 4 hours; 30 minutes before meat is done, boil in a separate pot, the peeled potatoes, turnips, carrots, and onions, slated slightly. In still another pot cook the cut cabbage 15 minutes. Lift the brisket onto a large, well-heated platter and surround with the cooked vegetables. Serve with fresh horseradish or mustard.