1 large ‘Curly Kaye’ or Cabbage

1 large Onion

4 oz of butter or margarine

Pinch of Pepper & Salt

Half pint Milk

Peel and divide the potatoes, chop the onions

and cabbage. Layer a saucepan with the potatoes

and add the pinch of salt and pepper. Layer the

onion and cabbage on top of the potatoes and add

enough water to cover the mixture. Boil and then

simmer for 15 to 20 minutes untl the potatoes

are cooked. Mash the mixture thorougly adding

the buter and milkt to ensure a good consistency.

Serve with meat, steak, sausages, etc.

1/2 lb Raw potato

1/2 lb Mashed potato

1/2 lb Plain flour

Milk

1 Egg

Salt and pepper

Grate the raw potatoes and mix them with the

cooked mashed potatoes. Add salt, pepper and flour.

Beat the egg and add to mixture with just enough milk

to make a batter that will drop from a spoon. Drop by

tablespoonfuls onto a hot griddle or frying pan. Cook

over a moderate heat for 3-4 minutes on each side. Serve

with a tart apple sauce, or as part of an Breakfast Fry,

with fried bacon, fried sausage, fried eggs, fried black

pudding, fried bread, fried soda bread, etc.

Source:ireland-information.com

BLACK VELVET

============

Makes 1 Quart

1/2 qt Guinness

1/2 qt Champagne

Combine Guinness and champagne in a tall very chilled glass.

Stir gently and serve.

2.5 lbs of good quality Parsnips

2 tablespoons od Butter

1 cup of Beef Stock

Salt, Pepper and Nutmeg

Peel and quarter the parsnips and boil for 15 minutes

but do not let them cook completely (par-boil). Place

in a large dish and add the Beef Stock , salt, pepper

and nutmeg as required. Spread with Butter and cook

for 30 minutes on a lowish oven heat.

Server with the main meat dish.