CAT | Irish
Mincemeat
2 pounds ground round or lean beef
1 medium onion, diced
Salt and pepper, to taste
1 teaspoon Kitchen BouquetÂ
8 medium potatoes, cooked and mashed
Combine meat, onion and seasonings in saucepan.
Add enough water
to cover well.
Boil over medium heat until water cooks well into
meat.
Add Kitchen Bouquet.
Place meat mixture in casserole and scoop
mashed potatoes over top.
Place in broiler for 10 minutes or until
potatoes turn golden-tipped.
Potato-Chive Pancakes
2 pounds Idaho potatoes, cut into 1-inch chunks
1 cup milk
1/3 cup chopped chives
3/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 teaspoons butter or margarine
1/2 cup sour cream
Place potatoes in large saucepan; cover with cold water.
Cover
and bring to a boil over high heat.
Reduce heat; simmer uncovered
until potatoes are tender, 15 to 20 minutes.
Drain potatoes, then return to saucepan.
Turn heat under
saucepan to medium-low.
Cook potatoes until dry, about 2 minutes,
stirring occasionally.
Add milk.
Using a potato masher, mash potato mixture until
fairly smooth.
Remove from heat; stir in chives, salt and pepper.
Transfer to a medium bowl, cover and refrigerate until cold.
Potatoes will thicken as they cool.
Form potato mixture into 12 patties about 3 1/2 inches in
diameter and 1/2 inch thick.
Melt 1 teaspoon butter in a large
nonstick skillet over medium heat until hot and sizzling.
Add three
or four patties to skillet.
Cook until golden brown, about 2
minutes per side.
Keep warm in a 200 degrees F oven while cooking
remaining patties in remaining butter.
Serve warm with sour cream.
Makes 4 servings.
Rabbit Stewed in Stout
Serve this with parsleyed potatoes or egg noodles.
Drink stout
or red wine with the meal.
4 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 (3 to 3 1/2 pound) rabbit, cut up
8 ounces fresh mushrooms, cut into halves
1 (16 ounce) jar whole onions, drained
1/2 teaspoon dried thyme leaves
1 bay leaf
1 (12 ounce) bottle Irish stout or dark beer
2 tablespoons cold water
1 tablespoon cornstarch
Minced parsley
Fry bacon in Dutch oven until crisp.
Remove bacon and reserve.
Reserve fat in Dutch oven.
Mix flour, salt, pepper and paprika.
Coat rabbit pieces with
flour mixture.
Heat bacon fat until hot.
Cook rabbit over medium
heat until brown on all sides, about 15 minutes.
Add mushrooms, onions, thyme and bay leaf.
Pour stout over
rabbit and vegetables.
Crumble reserved bacon over mixture.
Heat to
boiling; reduce heat.
Cover and simmer until thickest pieces of
rabbit are done, about 1 hour.
Remove rabbit and vegetables to warm platter; keep warm.
Remove
bay leaf.
Heat stout mixture to boiling.
Mix water and cornstarch;
stir into stout mixture.
Boil and stir 1 minute.
Pour sauce over rabbit and vegetables.
Sprinkle with
parsley.
Yields 6 servings.
Saint Clement’s Cake
1/2 cup self-rising flour
4 tablespoons butter or margarine
4 eggs
1/2 cup granulated sugar
2 tablespoons Lemon Curd
Sift flour into a bowl.
Melt butter in a small pan.
Set aside to
cool.
Whisk eggs and sugar until very pale and creamy.
Fold in
flour and melted butter.
Pour into an 8-inch greased cake pan.
Bake
at 350 degrees F for 30 minutes.
Turn out on a rack.
Cool.
Cut cake into three layers.
Sandwich
with Lemon Curd.
Pour Icing over cake so that top and sides are
coated (do not spread).
Leave to set.
Decorate top of cake with
strips of orange and lemon candy slices.
Lemon Curd
1/2 pound butter or margarine
1/2 pound granulated sugar
4 eggs, slightly beaten
Juice of 2 or 3 lemons
Melt sugar and butter in a double boiler.
When warm, stir in
eggs and lemon juice.
Continue to stir until mixture thickens.
Remove from heat and store in a dry jar in the refrigerator.
Icing
1 1/4 cups confectioners’ sugar
Juice of 1/2 lemon
Slices of orange and lemon
Crystallized candies
Sift confectioners’ sugar.
Mix with lemon juice and a little
water to make icing stiff enough to coat back of spoon.
Cornish Picnic Pasties
Pastry for 2-crust pie
1 1/2 cups peeled, thinly sliced potatoes
1 small turnip, quartered/thinly sliced
1/2 cup coarsely chopped carrot
2 tablespoons chopped onion
3/4 pound ground beef
1 tablespoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons margarine
1 egg, beaten
Prepare pastry.
Form dough into 6 balls; cover and
refrigerate.
In a mixing bowl, combine ground beef, potatoes, turnip, carrot,
parsley, onion, salt and pepper.
Mix well.
Preheat oven to 425
degrees F.
To make pasties, roll each ball of dough into an 8-inch circle.
Spread 1/6 of the filling on half of each circle.
Dot filling with
margarine.
Moisten edge of each circle.
Fold over.
Fold edge of
bottom crust over top.
Seal with fingers.
Make 2 slits in top of each pasty.
Brush top of each with beaten
egg.
Bake on ungreased cookie sheet for 30 minutes.
Cool on wire
racks.
Wrap each in foil for transportation to picnic or work.
Can be
prepared the night before and refrigerated.
Next day, wrap in foil
and head for picnic.
For serving you may want to cut pasties in
half and have some mustard sauce handy.