Crubeens and Boxty

Ingredients

• three pickled pig's feet
• a sliced carrot
• half a sliced turnip
• a sliced onion
• a few fine herbs
• a little white pepper
• and salt
• three quarters of a pound very lean pork
• half a pound of fat bacon
• four young green onions or shallots
• a little parsley
• a small saltspoonful of pepper
• same quantity of grated nutmeg
• a good quarter of an ounce of salt
• a couple of eggs

Method

1. 1

   Boil pig's feet with carrot, turnip, onion, herbs, and seasoning until tender.

2. 2

   Remove bones and cut meat into fillets.

3. 3

   Make forcemeat by mincing pork, bacon, onions, and parsley, seasoning, and mixing in eggs.

4. 4

   Coat fillets with forcemeat, wrap in caul, grill for half an hour.

5. 5

   Serve with boxty and sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 155. The excerpt below is the record exactly as published.

Crubeens and Boxty Boiled Beef, Greens and Dumplings Braised Belfast Ham Calecannon Roast Plover and Salad Kerry Pudding Carageen in Moulds Kildare Puffs Barnbreak Devilled Bones Fruit 384 IRELAND Balnamoon Skink. Clean and cut into pieces two or three young cocks or fowls. Have one larger neatly trussed for boiling. Boil the cut fowls till the broth is as strong and good as they can make it ; but do not overboil the trussed one. Strain the broth, season it with parsley, chives, and young onions chopped, and, if in season, a few tender green peas. Add white pepper and salt, and serve the whole fowl in the tureen. Scrooch. Boil three pounds of brisket of beef, two pounds neck of mutton and a little salt in two gallons of water. Skim carefully three different times, putting in a cupful of cold water each time it boils up. Put in half a carrot, quarter of a turnip, and two pounds of onions sliced. Simmer for two hours, take out the carrot and turnip (but not the onions), and put in two pounds of potatoes sliced, some pepper, and more salt if necessary, and simmer for another hour ; give a good stir round, and pour into a tureen. It ought to be of the same con- sistency as thin porridge. Boiled Dublin Bay Haddock. Cut four or five incisions upon each side of the fish an inch deep, then put it into a deep dish, and cover well with salt. Let it remain about two hours, then put the fish in boiling water, and, if five or six pounds in weight, simmer from thirty to forty minutes ; dish it on a napkin 385 2B BANQUETS OF THE NATIONS garnished with plain boiled parsnips and parsley, and serve separately an egg or a cream sauce. The common haddock, cuts of cod, ling, halibut, and turbot, may be dressed precisely the same way. Grilled Herrings. Dry them carefully with a cloth, and make three slanting cuts on each side ; roll lightly in flour, and grill (broil) over or in front of a clear moderate fire. When cooked, sprinkle with salt, dish and garnish with parsley, and serve with mustard sauce. Mustard Sauce. Mix in a pan eight tablespoonfuls of melted butter with one tablespoonful of mustard and a pinch of pepper and salt. Bring to the boil one ounce of Indian cornflour mixed with a little milk ; strain this into the melted butter, bring to boiling point, and stir in a teacupful of thick cream. Finish with an ounce of fresh butter broken into small pieces, stirring in the one piece before adding another. Serve in a sauce-boat. If too thick add a little warmed milk. Irish Stew. Three pounds neck of mutton, four pounds of potatoes, one large onion, twelve button onions, one and a half pints of stock, salt and pepper. Cut the neck into convenient pieces, and trim off some of the fat ; wash, peel, and slice the potatoes ; 386 Packet. IRELAND peel and slice the onions ; peel the button onions and blanch them. Put a layer of potatoes at the bottom of a stewpan ; put a layer of meat over that ; season with pepper and salt ; strew over a few slices of onion ; proceed thus until the meat is used up. Add the small onions when blanched (whole) among the layers ; cover the top with a layer of potatoes ; add the stock ; and let it simmer for about two hours. This stew should not be skimmed, as the fat will be ab- sorbed by the potatoes ; any scum which rises to the top before it commences to simmer should, of course, be removed. When done, dish up neatly on a dish, and sprinkle over a little chopped parsley, and serve. Save the blood of a large goose into a china dish, and stir in a spoonful of vinegar, which will keep it from getting firm. Mix a little lard and goose's fat in a pan, in which fry finely chopped onions ; switch a couple of cold eggs with some warm milk, and mix with the blood. Season with pepper, salt, chopped parsley, a little marjoram, and a little sage. Stir in a heaped soup- plateful of breadcrumbs, pour into a large dish, and bake in the oven as you would a custard. Crubeens and Boxty. (Pig's Feet and Dumplings). Boil three pickled pig's feet with a sliced carrot, half a sliced turnip, a sliced onion, a few fine herbs, and a little white pepper and salt. When quite tender take 3*7 BANQUETS OF THE NATIONS out the long bones, and cut the meat into neat fillets about two inches long by one broad. Make some forcemeat by mincing three quarters of a pound very lean pork, half a pound of fat bacon, four young green onions or shallots, and a little parsley, and season with a small saltspoonful of pepper, same quantity of grated nutmeg, and a good quarter of an ounce of salt. Pound altogether very smoothly, then work in a couple of eggs

Cook this with the app: pantry check, scaling, and the assistant.