So much of our lives literally revolves around the kitchen. We eat all our meals together there, sharing the day’s challenges and successes. It served as the school room and the family room for playing games. Plans for the day and the future are discussed and solidified over food and drink. The bills get paid, records are kept and taxes figured there. Seeds are spread on the table while planning the garden and jars are sorted and filled there at harvest time. Quilts and clothes get cut and sewn on that table. Neighbors and friends are always welcome to share a cup of coffee and baked goods of the day. Wonderful memories reside in the kitchen while delightful new, little people come to add their chapters.
Every ounce of an animal was considered valuable and nothing went to waste. Here’s two different recipes for soups using the shoulder bone from the Potted Shoulder of Lamb recipe.
Use the leftovers from the Potted Shoulder of Lamb.
Some things are even better the second time around.
An interesting twist that includes multiple ingredients making it a nutritionally complete meal.
Happy St. Patrick’s Day
I thought I would find some awesome corned beef recipes since the sisters were of Scots-Irish decent. To my surprise, they used lamb far more often than beef. They raised sheep and were able to do the butchering themselves.
We think of pudding as a sweet dessert but ‘back in the day’ they were made with fruit, vegetables, bread and/or eggs. I might call this pudding more of a quiche.
This beef recipe, disguised to resemble duck, was a special occasion dish for the family or one that was served to adults at a dinner party.
Soups, stews and casseroles are the best ways to “stretch” meat. Adding vegetables and pastas creates bulk that absorbs and blends with the flavor of the meat. This recipe was obviously used in the boarding house but can easily be cut in half or even quartered for today’s smaller family.
Sometimes, a single ingredient can make a dish an exciting variation when the palate is exhausted.
You don’t need a bunch of fancy ingredients to make ordinary food festive.
These are very light and nourishing dumplings. Serve chicken fricassee in the middle of a large platter and make a border of the farina dumplings. Sprinkle the whole dish with very finely chopped parsley.
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