Since tomorrow is St. Patrick’s Day, I thought you might enjoy a couple of Irish recipes that Nellie Chase, heroine of Beyond All Price, picked up from the Scotch-Irish members of the 100 Pennsylvania Regiment.
CORNED BEEF AND CABBAGE
Corned beef is brisket, topside or silverside, which has been pickled in brine. It is especially popular around Dublin. It is
best to soak a joint overnight to remove excess salt.
• 5 pound joint of corned beef
• 1 large cabbage
• bay leaf
• 2 large onions
• cold water to cover
• 2 large carrots
• ground black pepper
• 4 potatoes
Quarter the cabbage and put aside. Peel and slice the other vegetables.
Cover the meat with the water and bring to the boil.
Skim the surface, add the vegetables (except the cabbage), the bay leaf and the pepper and simmer gently for 20 minutes.
Add the cabbage and cook for a further 30 minutes.
Serve the meat surrounded by the vegetables with additional mashed potatoes
AULD REEKIE COCK-A-LEEKIE
This is an old Scotch-Irish recipe much favored by soldiers for obvious reasons.
• 5 ounces single-malt Scotch whiskey
• 4 pints water
• 1 tablespoon dried tarragon
• 1 teaspoon brown sugar
• 1 3-pound boiling chicken, giblets removed
• 3 slices streaky bacon, chopped
• 1 pound shin of beef
• 2 pounds leeks, chopped (white and pale parts only)
• 1 large onion, chopped
• salt and pepper to taste
• 8 prunes, pre-soaked
Mix the whiskey with the water, tarragon and sugar.
Place the chicken, bacon and beef into a large bowl and pour the whiskey marinade over. Leave to marinate
Next day, transfer mixture to a large soup pot. Add the leeks (reserving one) and the onion, and season to taste.
Bring slowly to a boil, cover, and then simmer for 2 hours, or until the bird is tender. Skim off excess fat from the liquid.
Remove the chicken from the pot, skin, remove bones and cut meat into pieces before returning to the pot (cut
up the shin of beef, if necessary).
Add the prunes and remaining sliced leek and simmer gently for 10-15 minutes.