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Rinse 4-lb. piece of corned beef in water and place in bottom of large kettle. Cover well with cold water. Add 2 T. sugar, 1 t. pickling spice, and 2 bay leaves. Bring to boiling point and boil 5 minutes. Skim scum off top, turn down heat, and simmer, covered, until tender.
Scrub fresh beets within an inch of their lives and add to kettle, leaving skin and a good 4 inches of stem on each beet to prevent bleeding.
Add peeled turnips, cut coarsely.
Add peeled carrots and onions and a fair-sized cabbage cut in quarters. Add water as necessary to keep liquid level up.
Add peeled, cut-up potatoes.
All should be cooked by now. Peel beets and arrange dinner on one large platter. Serve with hot corn bread or johnnycake, egg gravy (a regular white sauce with 1-2 chopped hard-boiled eggs added), horseradish, and a cruet of vinegar. Apple pie is the perfect dessert.
Leftovers red flannel hash