 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 overnight. 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. |
