Description:
this is the traditional wedding recipe but their are other variations, this one is from Miss Graves, Douglas.
Ingredients:
A fowl.
Lump of salt mutton.
Lump of salt pork.
1 big cabbage.
1 big turmit.
2 carrots, 3 leeks.
Basinful of groats and barley.
Parsley, thyme, chives.
Potatoes.
Directions:
Fill the three-legged pot 3/4 full of water and hang it on the slowrie. Put in the mutton and pork, which should have been put in water to soak overnight, add the barley and groats; boil about an hour, then add the fowl, the turmit and carrots, sliced, the cabbage, chopped fine, the thyme, chives, and about a couple of handfuls of parsley picked small. Boil an hour, adding a few potatoes about 20 minutes before taking off the fire. Serve in basins. N.B.- When well done the broth should be thick enough for the spoon to stand up in the middle of the basin.
this is the traditional wedding recipe but their are other variations, this one is from Miss Graves, Douglas.
Ingredients:
A fowl.
Lump of salt mutton.
Lump of salt pork.
1 big cabbage.
1 big turmit.
2 carrots, 3 leeks.
Basinful of groats and barley.
Parsley, thyme, chives.
Potatoes.
Directions:
Fill the three-legged pot 3/4 full of water and hang it on the slowrie. Put in the mutton and pork, which should have been put in water to soak overnight, add the barley and groats; boil about an hour, then add the fowl, the turmit and carrots, sliced, the cabbage, chopped fine, the thyme, chives, and about a couple of handfuls of parsley picked small. Boil an hour, adding a few potatoes about 20 minutes before taking off the fire. Serve in basins. N.B.- When well done the broth should be thick enough for the spoon to stand up in the middle of the basin.