Tuesday, March 17, 2009
St. Patrick's Day is a jiggs dinner, my version being a cottage roll with turnip, potatoes, cabbage and carrots all boiled in the same cauldron for hours. And the old story is true: this mess of a meal tastes even better in the morning when it thickens and the flavours melt together. It will last for days and days as it did for my ancestors. It's unlikely the Guinness will last so long.
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7 comments:
I'd not heard it called a jiggs dinner, but that's just about what we had last night. But what is a cottage roll?
It's a big piece of salt pork tied up with string. I don't know the origin of the term "cottage roll" -- it might be Canadian. "Jiggs dinner" is a traditional Newfoundland meal.
I always heard it called "boiled supper" but then again, I'm not from Newfoundland.
I know the lamb stew was better the next day (today).
I'm trying this. It sounds delicious and substantial. And I've got four out of five in the house who will enjoy it, too. The fifth can live on peanut butter and jelly or get stuffed. Either way, we're having Jiggs Dinner.
Make sure you boil the cottage roll in the same big pot as the veggies and keep the lid on. The steam will do as much of the cooking as the boiling water. Two hours is enough though doing it longer is fine.
Mmmmmm.
YOu can keep the salt pork and turnips. I'll take the Guinness.
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