Home-Made Vegetable Soup
If you would like soup just like my aunt Eileen used to make here's the recipe.
Great for a winter's day.
1 cup of soup mix (This is a bag of dried peas, lentils & barley especially for soup)
Bunch of Parsley
1 beef stock cube
1 pound of Boiling Beef with bone if possible.
What to do
Put meat and soup mix into a large saucepan add about 3 pints of water & bring to the boil. Let it simmer for about an hour. Chop the vegetables and add to saucepan. Break up the stock cube and add to the saucepan. If you think it is too thick at this stage you can add more water. Let the whole lot simmer now for a few hours. Put the soup into big plates keeping the biggest plate for yourself :0) You can also put boiled potatoes into your soup at this stage if you want.
Add salt to taste but don't add any salt if you are going to freeze it cause it makes the soup taste horrible, just add salt when you thaw and re-heat it.
To each pound of meat allow 2 pounds of potato half pound of onions and
enough water to cover . The Ingredients are for 4 to 6 people
2 lbs. of lamb or Beef
4 lbs. of potatoes
1 lbs. of onions
2 bay leaves
What to Do
Add seasoning to 1 pint of water.
Cut the meat into cubes (no fat)
Cut the potatoes in half
Slice the onions thickly
Put the lot into a large saucepan and cover with lid.
Simmer for two hours stirring now and then. Watch that it doesn't get to thick (Add more water if necessary)
Worlds Best Oatcakes
(As Sampled in Killybegs, November 96)
1 ½ cups white flour
2 cups rolled oats or oatmeal
1 teaspoon baking powder
¼ teaspoon salt
¼ cup sugar
¼ pound of butter (you can substitute cooking oil for the butter, with reducing the amount of milk; it just makes a crisper cake)
¾ cup buttermilk or sweet milk soured with a little vinegar.
What to Do
Mix together the dry ingredients.
Cut in ¼ pound butter or rub it in with your fingers until the mixture is like fine meal.
Add ¾ cup buttermilk or sweet milk soured with a little vinegar.
Work the dough briefly with your hands, adding a few more sprinklings of flour, until it is no longer sticky. Divide dough into 6 lumps. Patting it with your hands, shape the six lumps into flat disks, about 4 or 5 inches in diameter, doesnt matter how thick. Put them on a buttered cookie tin. Cut each disk into quarters but dont separate them. With the point of a butter knife, print a small cross into each quarter. (An old Irish cook told me this lets the devil out and makes them keep better; I never omit this step.)
Bake them in a preheated oven at 400 degrees F. (200 degrees centigrade) for about 15-20 minutes, until they start to be tinged with brown. Turn the oven off, leave the oven door ajar, and let them crisp up on the outside for ten minutes more. Break the quarters apart. And serve them hot or cold with tea. With butter or cheese or jam. Or tuck them in your kit bag if youre going off to war or to the New World, or any place where you might need nourishing, long-keeping food. I bet William Wallace ate a lot of these cakes in his skirmishes with the invaders.
My thanks to Sara McClintick for the recipe,
I am already torturing my wife to make them.
To read about Sara's trip to Killybegs and how she got the recipe please read
The Killybegs Experience
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Copyright © 1998 belongs with the original authors. All rights reserved.
Revised: July 28, 2002.