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Archiver > Scotch-Irish > 1998-01 > 0886104235


From: Pat Duffin <>
Subject: TRADITIONAL IRISH RECIPES
Date: Thu, 29 Jan 1998 14:03:55 -0600


Hi Friends,

Me saintly grandmother taught me dear departed mother to make a couple of
Irish peasant dishes for which I'd walk a mile on my knees. Unfortunately
my mother died without passing on the recipe for one of them. I'm hoping
someone might be able to fill in the blanks. I'm looking for a recipe for
"CHICKEN BROTH." A whole chicken was used for the stock, with carrots,
cabbage, and barely as key ingredients. Beyond that .....?

But, I would also be interested in hearing of any other favourite
traditional dishes that are not out of a cookbook, but handed down in your
family. Here's the deal. In exchange for your recipe, I'll post my ALL TIME
FAVOURITE below. I don't really want to start a thread that's off topic, so
I would invite anyone who's interested to correspond with me privately.
Thanks -
---------------------

IRISH SODA SCONES

A peasant's bread that can be made on an open fire, hot stove, or electric
griddle. Traditionally it was made in a round, cast-iron griddle.

-Use soda scones with cold butter and jam as a snack
-May be toasted, and taskes great with butter, oven-toaster works best,
otherwise tends
to burn on the edges and get stuck if done in a regular toaster, but I do it
all the time
-May be eaten cold with butter, and tastes great
-Absolutely MARVELOUS when browned in bacon grease, and served with bacon
and eggs. Simply cut your scone (as sized below) in half, and throw in
frying pan after cooking the bacon. It only takes a few moments for them to
brown, and the taste is BEYOND COMPARE. I'd walk a mile on my knees for
Bacon, Eggs, and Soda Scones!

RECIPE
3 cups of flour
1/2 teaspoon salt
3/4 tablespoon baking soda
3/4 tablespoon baking powder
1 litre of buttermilk
(multiply by 2,3,4 etc if desiring greater quantities)

-sift all dry ingredients
-add buttermilk slowly, to make a VERY soft dough
-sprinkle bread board with flour to keep dough from sticking to same
-spoon out 2-3 heaping tablespoons onto flour board
-sprinkle enough blour over wet dough so it doesn't stick to your hands
-pat it smooth with your hands into a circle - approx 1/2 inches thick
-using a large kitchen knife, score (cut) the circle using generous amounts of
extra flour to keep dough from sticking
-use a spatula to lift the uncooked scones onto your griddle
-if using an electric frypan SET TEMPERATURE to 180 degrees
-allow the scones to rise, and when top is smooth and dry, then flip over
and do the other side. They should cook to a golden brown
-once cooked, set scones on their sides to cool and brush off excess flour
with a stiff brush
-call your family and friends, and have a feast!

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