Friday, February 12, 2010

Vintage Recipe - Geunuine Irish Stew

Today's Vintage Recipe comes from an early Canadian cookbook published by Holt Refrew and The Hudson's Bay Compay called MY PET RECIPES, TRIED AND TRUE by the Ladies and Friends of St. Andrew's Church, Quebec. It was published in 1900.

We may live without poetry, music and art;
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks.
By Owen Meredith.

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.

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