Potato And Apple Pudding (Irish)

      2 tb Butter
      8 oz Self-raising flour
      6 oz Freshly mashed potatoes
      4 tb Milk
      5 x  Med. cooking apples
      1 x  Brown or white sugar
      2 x  Whole cloves
      1 x  Juice of 1/2 lemon
      3 tb Cider

Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam, or cook set in boiling water up to the rim, for 2 team for hours. Serve cut in wedges with cream or home-made custard.


Yield: 4 Servings

Potato Pie Dessert (Irish)

    1/2 lb Boiled potatoes
    1/4 lb Butter, melted
    3/4 lb Sugar
      3 x  Almonds, pounded
      1 tb Orange extract
      6 x  Eggs*
      4 fl Whiskey

Mash the potatoes until lump-free. Separate the yolks and whites of the eggs and beat separately; the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, fold in the egg whites. Have ready a greased and floured cake pan with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375F for 40-45 minutes.


Yield: 4 Servings

Rutabaga Pudding (Irish)

      1 lb Rutabagas
      3 tb Fine breadcrumbs
      3 tb Milk
      2 ts Melted butter
      1 ts Salt
      1 ts Sugar
      1 x  Lg. egg, well beaten

Clean, peel and cube the rutabaga, and cook in boiling water until tender, then drain. Mash thoroughly; then add all the other ingredients. Put into a 2-qt casserole and bake at 350F for 1 hour. A pinch of cinnamon or ginger might be added.


Yield: 4 Servings

Cabbage And Bacon (Irish)

      1 x  Lg or 2 small Savoy cabbages
      8 x  Strips bacon
      1 x  Salt and pepper
      4 x  Whole allspice berries
    300 ml Bacon or chicken stock

Cut the cabbage in half and boil for 15 minutes in salted water. Drain, and soak in cold water for 1 minute, then drain well and slice. Line the bottom of a casserole with half the bacon strips, then put the cabbage on top and add the seasonings. Add enough stock to barely cover, then put the remaining strips of bacon on top. Cover and simmer for an hour, until most of the liquid is absorbed.


Yield: 4 Servings

Dressed Cabbage (Irish)

      1 x  Cabbage
      4 tb Butter
      3 tb Bacon stock or water
      1 pn Nutmeg or mace
    1/2 ts Flour
      1 x  Pepper

Shred the cabbage. Melt half the butter in a heavy pot; then add the cabbage and toss until covered with the butter. Add bacon stock or water, cover and cook gently for about 20 minutes. By this time the liquid should be nearly absorbed, and the cabbage cooked. Add the nutmeg or mace, the flour, and stir well; then add the rest of the butter and toss until melted into the cabbage. Add pepper if needed.


Yield: 4 Servings

Chicken And Leek Pie (Irish)

      6 oz Shortcrust pastry
      1 x  Chicken, about 4 lb*
      4 x  Slices ham steak
      4 x  Large leeks, cleaned/chopped
      1 x  Med. onion
      1 x  Salt and pepper
      1 pn Ground mace or nutmeg
    300 ml Chicken stock
    125 ml Double cream

*Jointed, chopped and boned. . Make the pastry and leave it in a cold place to rest. Meanwhile prepare the pie. IN a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full. Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size. Place the pastry over the pie and press the edges down well. Crimp them with a fork. Make a small hole in the center. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes. Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown. Gently heat the cream. When pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve. (This pie forms a delicious soft jelly when cold.)


Yield: 4 Servings

Irish Pot-Roasted Chicken

      1 x  Chicken, about 4.5 lb
      4 oz Oatmeal
      1 x  Medium onion, chopped
      2 tb Butter
      3 tb Stock
      1 x  Salt and pepper
      6 oz Bacon
      3 x  Med. onions, sliced
      2 lb Potatoes
      1 x  Seasoned flour
      3 tb Dripping or oil
      4 x  Med. carrots, sliced

If there are giblets with the bird, take them out, wash all but the liver (reserve that for another use), and cover with water, add salt and pepper, bring to the boil and simmer for half an hour. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the bird with this mixture and secure well. Heat the dripping or oil and lightly fry the bacon, then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly saute the carrots, then add to the casserole. . Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour. . Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning.


Yield: 4 Servings

Trout Baked In Wine (Irish)

      1 x  Rainbow trout (about 2.5 lb)
      2 c  White wine
      1 x  Pinch each of herbs*

*Whichever ones you like -- parsley, thyme, herbes de provence....& Garlic. Scale and gut the trout if not cleaned already. You can filet it, or not: it hardly matters. Cut the trout in half the long way and lay in a baking dish. Barely cover with white wine. Add herbs, if you like them, or garlic. Bake at 350 F for half an hour.


Yield: 4 Servings

Scallop Pie (Irish)

      8 x  Large scallops*
    300 ml Milk
      2 x  Salt and pepper
      2 tb Butter
      1 tb Flour
    1/2 lb Mushrooms, sliced
      4 tb Med.sweet white wine
      1 lb Fresh mashed potatoes

* Or 4 scallops and an equal amount of any white fish. Or more scallops, if you like. . Clean the scallops and cut in half, then simmer in the milk for 15 minutes. Strain, reserving the liquid. Heat 1 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps. Season with salt and pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry or wine and finally the scallops. When hot, transfer to an ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges. Dot with the remaining butter and bake in a moderate oven, 350F, for 20-30 minutes, or until the top is turning brown.


Yield: 4 Servings

Thackeray's Lobster (Irish)

      1 ea Very large lobster
    1/2 lb Butter
      1 tb Mustard
      1 tb Catsup
      1 c  Vinegar (white wine if poss)
      1 x  Cayenne pepper to taste

(Amounts are approximate: the above measurement should be increased or decreased depending on the size of the lobster. You want about a cup of sauce per two people.) Thackeray's original follows: . "You take a lobster, about three feet long if possible, remove the shell, cut or break the flesh of the fish in pieces not too small. Someone else meanwhile makes a mixture of mustard, vinegar, catsup and lots of cayenne pepper. You produce a machine called a "despatcher" which has a spirit lamp underneath it that is usually illuminated with whiskey." (He appears to be talking about a chafing dish with a pretty aggressive flame.) "The lobster, the sauce, and near half-a-pound of butter are placed in the despatcher, which is immediately closed. When boiling, the mixture is stirred up, the lobster being sure to heave about the pan in a convulsive manner, while it emits a remarkable rich and agreeable odour through the apartment. A glass and a half of sherry is now thrown into the pan, and the contents served out hot, and eaten by the company. Porter (i.e. stout) is commonly drunk, and whisly-punch afterwards, and the dish is fit for an emperor. . Unfortunately the day of inexpensive three-foot-long lobsters has passed, even in Ireland (lobsters of this size are still taken off the west coast, however). In modern terms: Clean and shell the lobster as indicated above. Mix the mustard, vinegar, catsup and cayenne to taste (some people might prefer to cut the sourness of the vinegar by substituting a half-and-half mixture of vinegar and dry white wine). Melt the butter in a large saucepan, saute the lobster briefly in it, not allowing it to color at all; then add the mustard/vinegar/cayenne mixture, mix well, cover, and allow to stew over medium heat for 15-20 minutes. Boiled new potatoes would go very well with this, or baked potatoes, or plain buttered rice. Thackeray and his friends seem to have not eaten anything else with the dish, but they seem to have drunk a great deal; he remarks in the next paragraph of the excerpt on ways to deal with the hangover....


Yield: 4 Servings

Dublin Lawyer (Irish)

      1 x  Fresh lobster/about 2 1/2 lb
      3 tb Butter
      4 tb Irish whiskey
    150 ml Cream
      1 x  Salt and pepper

The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly saute the lobster chunks in it, until just cooked but not colored. Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot.


Yield: 2 Servings

Baked Stuffed Herring (Irish)

      4 tb Breadcrumbs (heaping)
      1 ts Parsley, chopped
      1 x  Small egg, beaten
      1 x  Juice and rind of lemon
      1 pn Nutmeg
      1 x  Salt and pepper
      8 x  Herrings, cleaned
    300 ml Hard cider
      1 x  Bayleaf, well crumbled
      1 x  Fresh ground pepper

First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bayleaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes. Serves 4.


Yield: 4 Servings

Mackerel With Rhubarb (Irish)

      2 lb Mackerel filets
      2 oz Margarine
      1 ea Lg. onion, chopped
    1/2 lb Rhubarb, chopped
      1 x  Pepper and salt
      1 x  Toasted breadcrumbs
      1 lb Rhubarb (for the sauce)
      2 tb Sugar (for the sauce)
      1 x  Grated lemon rind (for sauce
      2 tb Water (for the sauce)

Melt the margarine (or butter) and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Then add breadcrumbs and stir the mixture. . Now lay the mackerel filets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them in a moderate oven (400F) for 15-20 minutes. . While the fish are being cooked, make the rhubarb sauce by placing all the ingredients listed in a saucepan and stewing tehm until the rhubarb is cooked and quite soft. This will take 10 minutes or a little longer. Then put the cooked rhubarb through a fine sieve or the blender, to make a puree of it. This can be served either hot or cold with the cooked mackerel.


Yield: 4 Servings

Cod Cobbler (Irish)

  1 1/2 lb Skinless filets of cod
      2 oz Butter
      2 oz Flour
    1/2 l  Milk
  3 1/2 oz Grated cheese
      2 oz Grated cheese (for scones)
      2 oz Butter (for scones)
      1 ts Baking powder (for scones)
      1 pn Salt (for scones)
      1 x  Egg (for scones)

Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese: pour over fish. Then make scone dough -- rub 2 oz butter into 8 of flour with 1 t baking powder, and pinch of salt. Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. -- Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown.


Yield: 4 Servings

Oatmeal Bacon Pancakes (Irish)

      4 oz Flour
      1 oz Fine oatmeal
      1 c  Buttermilk or milk
      1 ea Egg (beaten)
      8 ea Strips bacon

Sift the dry ingredients, then add the egg and enough milk or buttermilk to make a batter like thick cream. Fry the bacon rashers and drain, then make a large pancake, pouring the batter over the entire bottom of teh pan. Cook on one side, toss over, spread with a little mustard if liked, then add the bacon and fold over. Make the rest of the batter into pancakes the same way. Makes 4 very large pancakes or 8 small ones.


Yield: 8 Servings

Wicklow Pancake (Irish)

      4    Lg. eggs*
  2 1/2 c  Milk, + 1 tbsp
      4 oz Fresh breadcrumbs
      1 tb Parsley, chopped
      1 pn Chopped thyme
      2 tb Chopped chives or scallions
      1    Salt and pepper
      2 tb Butter

* Or six small ones. -- Beat the eggs lightly, then add the milk, breadcrumbs, herbs and seasonings, and mix well. Heat 1 tablespoon of the butter in a pan until foaming, then pour in the mixture and cook over a low flame until it is brown underneath and just set on top. Put under the grill to finish. Serve cut into wedges with a knob of butter on each portion.


Yield: 4 Servings

Irish Omelet

      6 ea Small eggs*
      1 ea Lg. cooked potatoes, mashed
      1 x  Squeeze lemon juice
      1 tb Chopped chives or scallions
      1 x  Salt and peppers
      1 tb Butter

* Or four large ones. -- Separate the eggs and beat the yolks: add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once.


Yield: 2 Servings

Potted Chicken (Irish)

      1 ea Large chicken (about 4 lb)*
      2 tb Butter
      1 ea Shallot or small onion
      1 pn Ground cloves
      1 pn Ground allspice
    300 ml Chicken stock
     12 x  Slices bacon
      1 x  Salt and pepper
      8 oz Clarified butter

* Or two small ones. -- Boil the chicken(s) lightly. Remove the meat from the chicken, then bone and skin it. Mince until fairly fine. Season with salt, the pepper, and spices, and the finely chopped onion or shallot, then stir in stock and run through blender or food processor. . Butter well a deep casserole or dish and stretch the bacon slices with a knife, then line the dish with them, reserving some for the top. Pour in the meat mixture and level off. Dot the top with butter. Lay the rest of the bacon on top. Cover with foil and a lid. Stand the casserole in a container of hot water reaching halfway up the side of the casserole. Bake at 180C/350F for about 1 1/2 - 2 hours. When ready, run a knife around the edges and leave to get cold. When cold, press down with a spoon, pour the clarified butter over the top, and keep in a cold place until needed. Serves 8-10.


Yield: 8 Servings

Sorrel Soup (Irish)

      1 lb Sorrel
      3 oz Butter
      1 x  Large onion, chopped
      2 tb Flour (heaped)
  2 1/2 l  Stock
      2 tb Breadcrumbs
      1 x  Salt and pepper
      2 ea Egg yolks
    150 ml Cream

Wash the sorrel well and chop it up. Heat the butter in a saucepan and just soften the sorrel and onion in it. Shake the flour over the vegetables and mix well. Let it cook for about 1 minute. Meanwhile bring the stock to the boil, then add to the pan. Add the breadcrumbs, season to taste, and bring to the boil, then simmer for about 1 hour covered. (It can be liquidized at this point, but needn't be.) Beat the egg yolks with the cream and add a little of the hot soup to the mixture, stirring well; then add gradually to the soup pot, stirring well, over the heat, but being careful not to let it boil.


Yield: 8 Servings

Fresh Pea Soup (Irish)

    350 g  Peas, freshly shelled
      2 tb Butter
      1 ea Medium-sized onion, chopped
      1 ea Head iceberg lettuce/chopped
      1 ea Sprig mint, chopped
      1 ea Sprig parsley, chopped
      3 ea Strips bacon, chopped
  1 1/2 l  Ham stock
      1 x  Salt and pepper
      1 x  Sugar
      1 x  Chopped parsley

After shelling the peas, save the pods, wash them and put them to boil in the ham stock while preparing the soup. Heat the butter in a large saucepan and soften the onion in it, then add the lettuce, mint and parsley. De-rind and chop the bacon. Fry it for about 2 minutes, turning it from time to time; add to the saucepan with the peas, salt, pepper and a small amount of sugar. Strain the stock and add. Bring to the boil, stirring, then simmer for about half an hour until the peas are quite soft. Sive or liquidize, taste for seasonings and add a little milk or cream if needed (but not too much, for the fresh flavor must be preserved). Garnish with chopped parsley or mint.


Yield: 6 Servings