Sunday, February 21, 2010

Irish Stew

Mirella Patzer found a vintage recipe in an old Canadian cookbook. It contains just the sort of details I need for my novel.
Take the feet and legs of a pig, cut off at the hams, two will be sufficient for a family of eight. Singe off the hair and thoroughly cleanse them, removing the toes by scorching. Cut the legs in pieces suitable for stewing, put down in cold water and cook slowly for three hours. Pare and cut up nine or ten good sized potatoes and add to your stew with salt and pepper, about one half an hour before dishing. After the potatoes have been put in, the greatest care must be taken to prevent them from sticking to the pot and burning, therefore you must stir frequently with a spoon. What remains from dinner pour into a mould and it will become a jelly, which is nice eaten cold for breakfast.[Page 27]


Julygirl said...

Thankfully we have super-markets and non stick pans.

Christina said...

Yes, it's always eye opening to read about the kind of work our great-great-grandmothers had to do just to put food on the table.

I think I'm most grateful for my washing machine and dishwasher, myself!