Cooking With the Firehouse Chef

Keith Young, in addition to being a New York City firefighter, holds a degree from the culinary program at Johnson & Wales University and is a licensed massage therapist.


New York Cookbook
by Molly O'Neill

More than five hundred recipes collected from the five boroughs of America's kitchen by a New York Times food writer celebrates the passion for food with New York specialties ranging from Codfish Puffs to Braised Lamb Shanks ...


Irish Potato Recipes

Introduced into Ireland more than 400 years ago, potatoes are now one of our most valued and useful vegetables and an integral part of our daily diet. Despite their wide availability, many cooks fail to appreciate the versatility of the potato choosing to stick to a limited range of tried and trusted national favourites. Irish Potato Recipes offers a wide variety of culinary possibilities for potatoes from traditional dishes such as Irish Stew and Dublin Coddle to new and innovative ideas such as Cheesy Potato and Fennel Layer and Potato Pizza with Tomatoes, Aubergine and Basil. Divided into convenient sections, the recipes featured show just how easy it is to transform the potato into an interesting and nutritious meal.


Bangers (Irish Sausage)

Barm Back Bread

Boxty Pancakes

Braised Beef in Guinness

Brooklyn Egg Cream

Brown Bread

Corned Beef Dinner

Corned Beef Hash

Corned Beef Leftovers

Cottage Country Dinner 

Dark Irish Soda Bread

Fried Summer Squash

Drake's Crumb Cake

Irish Brown Bread

Irish Christmas Cake

Irish Soda Bread

Limerick Ham

NY Egg Cream

Poor Mans Soda Bread

Potato Stuffing

Potato Stuffing

Plum Pudding

Shephard's Pie

Skillet Cabbage

Steak and Oyster Pie

Stobhack Gaelach or Irish Stew

Tomato Relish

Authentic Recipes from Ireland

Potato Soup, Co. Offaly
Boiled Fruit Cake, Co. Tipperary
Porter Cake, Co. Tipperary

Crumb Cake

        From: Margaret Malloy <>
        Subject: [NY IRISH] Almost Drakes Cake
        Date: Tue, 18 Dec 2001 11:10:30 -0500

        1/2 cup shortening
        1   cup sugar
        2   beaten egg yolks
        1 1/2  cup flour
        1/4 teaspoon salt
        1 teaspoon baking powder
        1/2 cup milk
        2 stiff beaten egg whites

        6 Tablespoons flour
        1/4 cup brown sugar
        2 Tablespoons Butter
        1/2 teaspoon baking powder

        Using a fork, cut together Crumb ingredients. It should be thoroughly 
        blended but still look lumpy.  If it has gotten too smooth stick it in 
        the fridge while you make the cake batter.

        Pre-heat oven to 350 degrees F.  Prepare a 9 inch round cake pan.
        Cream shortening and sugar, add yolks-mix well.  Sift together dry 
        ingredients. Add dry ingredients alternately with milk. Mix well.  Fold 
        in egg whites.  Pour into a prepared 9 inch round cake pan. Top with 

        Bake at 350 for 40-50 min.  It is done when a skewer stuck in the center 
        comes out clean.

        MY NOTES:

        My mother always used margarine. I use butter.  pick your poison but 
        don't use Crisco.

        My pans are the 2-piece removable bottom type so I cut a round of 
        wax-paper or parchment and place it in the bottom of the pan.  If you 
        are using a regular pan I think you should probably butter and lightly 
        flour it.

        my mother increases the crumb recipe by 1/2.

        Sometimes I throw some home-frozen blueberries under the crumbs.

        If I don't feel like doing the whole egg white thing I use this cake not 
        as close but really good and easier too:

        makes TWO  9 inch round cakes  or one 9x13 sheet

        2 cups cake flower
        1 1/2 cup sugar
        1/2 cup butter
        1 Tablespoon baking powder
        1 teaspoon salt
        2 eggs
        1 cup milk
        1 teaspoon (or MORE) vanilla extract.

        Double the crumb recipe.

        Pre-heat oven to 350. Prepare pans

        Throw everything in the Cuisinart.  Butter, sugar, eggs-Blend a few 
        second.  flour, baking powder, salt-blend.  milk and vanilla blend. (I 
        vary the order so this is a best guess. you can do whatever seems to 
        make the most sense to you)

        pour into pans top with crumbs

        Bake at 350 for 25-30 minutes.

Tomato Relish

        Subject: [NY IRISH] Tomato relish, we called it Chili sauce
        Date: Mon, 17 Dec 2001 14:53:28 EST

        My Grandmother Bridget (Delia) Martin made this every summer. Then my Mom 
        made it and I have continued the tradition:
        1/2 bushel canning tomatoes             1/4 t pepper                   1/8 t 
        red pepper
        2 large green peppers                       1 1/2 teaspoons salt       speck 
        of ginger
        2 large onions                                  1/4 t cinnamon
        1 1/2 cup brown sugar                       1/4 nutmeg
        3/4 cup vinegar                                 1/8 t cloves

        I use my grandmother wooden bowl and food chopper that came from Ireland. You 
        want the vegetables chopped fine, not mushy. Do not use a food processor or 
        food mill. Skin the tomatoes and chop, and take out any hard white spots in 
        them. Drain them, You will need 18 to 20 cups of chopped tomatoes. Cook the 
        tomatoes, green pepper, and onions in a large kettle. I use one that was made 
        for my grandmother at Delaval (an old Poughkeepsie Co.) Add the seasonings. 
        The mixture should cook for several hours, until the juices are almost gone, 
        now add the sugars, stirring making sure it does not stick on the bottom. 
        Continue to cook until darker in color and most of the liquid is gone. Fill 
        sterilized pint jars and process in hot water for 6 minutes. This should 
        yield 7-8 pints of chili sauce.

Potato Stuffing

        From: "Maureen Morales" <>
        Subject: [NY IRISH] Here is My Version of the Stuffing 
        Date: Sun, 16 Dec 2001 13:25:07 -0600
        Nana's version of the potato stuffing is a little different:

        (there never was a 'recipe' - we all just made it)

        6 medium white or red potatoes, boiled in the skin & cooled, then peeled &
        diced into small cubes
        1 stick of butter
        about 3 large celery ribs, chopped
        1 onion, diced
        about 1/2 tsp. thyme
        about 1/2 tsp. black pepper
        salt to taste

        Melt the butter in a large skillet. Add the onions and celery, thyme, salt,
        and pepper and cook briefly - until the onion starts to get soft. Add the
        potatoes and toss to mix thoroughly. Taste & add more seasonings if
        necessary - it should be a bit spicy. Use to stuff a turkey or crown roast
        of pork - can be baked separately, but it's just not the same that way!

Potato Stuffing

        Subject: [NY IRISH] RE: Here is My Version of the Stuffing and Pudding
        Date: Sun, 16 Dec 2001 14:08:22 EST

        Potato Stuffing (from the McMahon Homestead)

        3 cups of Hot Mashed Potato
        3 cups of Dry Bread cubes (stuffing size) I save my old bread
        1 large Onion Diced Small
        3 stalks of Celery & a few leaves diced fine
        1 cup of diced Slab Bacon or Side Porl
        1 teaspoon Sage
        2 Eggs
        Salt & Pepper to taste

        Saute the Onion, celery and bacon.  (Do Not Over Cook) together

        Mix the Potato, Bread, Eggs with the Onion, celery, bacon and drippings 
        together and add the Sage and seasoning.  You might want to add a little warm 
        water to make it moist. Stuff your Turkey (Great also with Roast Duck)  or 
        bake in a pan to have with Roast Pork. Do not let it get Dry.  Bake at 350 
        about 15-20 minutes depending on the amount you make. 

Plum (Suet) Pudding

        Also submitted by

        Mix the following:
        1 1/2 cups of all the following:

        Brown Sugar
        white bread crumbs
        Suet (Fresh Beef Suet)

        2 cups dried Currants 
        2 cups of Sultanas
        Pinch of Salt
        1/2 cup candied fruit
        2 cooking Apples Peeled & diced
        2 t ground cloves
        Zest of 1 Orange and 1 Lemon
        6 Eggs
        3 cups of Rum or Brandy 
        1/2 cup chopped Walnuts

        Mix all together and stuff into flour bag (heavy cotton) angle shaped bags 
        and place in the steamer of your clam steaming kettle and steam for about 5 
        hours. Remove and Cool.  Wrap in Brandy or Rum soaked cheesecloth and than 
        wrap with heavy waxed Butcher Paper and store in a Cool place for the 

        Hard Sauce
        1/4 lb stick of Real Butter (unsalted)
        1 cup of Brown or Unrefined Sugar
        1 Egg
        1/2 Cup Sherry

        Melt Butter and Sugar, cool and add the egg and sherry.  Keep the creme 
        separate and Add the Whipping creme to taste as you serve the pudding. 

        But I prefer a plain Lemon Sauce with my Pudding.

        Pat R

        Add 5 cups of Whipping Cream (whipped only a little)

Irish Christmas Cake

        From: "the powers" <>
        Subject: [NY IRISH] Irish Christmas Cake
        Date: Tue, 18 Dec 2001 23:10:35 -0500

        Citron 1 lb.
        Candied orange and lemon peel, combined, 1/2 lb.
        Dates, 1/2 lb.
        Glace cherries, 1/2 lb.
        Raisins, 3 3/4 Cup.
        Currants, 2 3/4 Cup.
        Almonds and pecans, combined, coarsely chopped, 1 lb.
        Brandy, 3/4 Cup
        Brown sugar, 1 lb.
        Butter, softened, 1 lb.
        Egg yolks, beaten until thick, 15
        All-purpose flour, sifted, 4 Cups
        Cinnamon, 1 Tbsp.
        Cloves, 1 Tbsp.
        Allspice, 1 Tbsp.
        Nutmeg, 1 Tbsp.
        Mace, 1 1/2 tsp.
        Egg whites, beaten until stiff, 15

        Chop the citron, orange and lemon peels, dates and cherries. (Reserve a few
        cherry halves for decoration.) Add the raisins, currants, almonds, and
        pecans. (Reserve a few nut halves for decoration.) Pour on the brandy and
        the fruits marinate while preparing the rest of the ingredients. Cream the
        sugar and butter until light and fluffy. Add the beaten egg yolks gradually,
        beating constantly. reserve 1 cup of the flour and sift the remaining 3 cups
        with the spices. Add the sifted ingredients gradually to the butter mixture,
        beating well after each addition. Fold in the egg whites carefully. Sprinkle
        the fruits with the reserved 1 cup of flour and mix well. Fold the fruits
        into the batter. Oil and line a 12-inch spring form pan with waxed paper.
        Place batter in pan and bake in 300 degree F. oven with pans of hot water in
        bottom of the oven, for 2 1/2 hours. Cool the cake and wrap in cheesecloth
        that has been soaked in brandy. Place in airtight container and store until
        ready to use. Every 3 weeks, re-dip the cheesecloth wrapper in brandy.
        Before decorating, glaze the top and sides of the cake with either apricot
        jam, thinned with a little water or red currant jelly. This will help the
        marzipan to adhere to the cake sides.

        Almond Paste

        3 (9 oz.) cans almond paste
        Form 2 cans of the almond paste into a ball. Place on lightly sugared or
        floured board and roll into a rectangle 1/8 inch thick. (The width of the
        rectangle should match the height of the sides of the cake. The length
        match the circumference.) Circle the cake with the almond paste and trim the
        edges to fit perfectly. Roll the remaining paste into a circle the size of
        the top of the cake. Place the circle on the cake and trim. Let the almond
        paste dry overnight.
        Ice with Royal Icing ***********

        Royal Icing

        egg whites, 2
        Lemon juice, 1 Tbsp.
        Confectioners' sugar, 1 lb.
        Beat the egg whites with the lemon juice until they are the consistency of
        cream. Beat in the sugar a little at a time. Continue beating, scraping the
        sides of the bowl occasionally, until the icing is smooth and shiny. It will
        be very stiff. Cover the bowl with a damp cloth if the icing is not to be
        used immediately. Cover the almond paste with a thin layer of icing. Dip the
        knife in hot water if the icing is difficult to spread. To decorate the
        form peaks on the sides and edges of the top of the cake with the remaining
        icing using the tip of a knife.

        ******** Instead of Almond paste I have been recently informed about
        Here is the recipe for marzipan.

          Marzipan has been used for centuries by pastry chefs all over the world.
        can be used in baking and for covering and filling cakes. Marzipan looks
        fabulous for colorful cake decorations and figurines. Marzipan has to have
        least 25 % almonds otherwise it is considered almond paste.
        A thin layer of Marzipan can be used to cover a cake. Colored it can replace
        the need for frosting. It is also used under Fondant, much like apricot
        to protect the Fondant from moisture.

        Both recipe call for extra fine ground blanched almonds. In commercial
        bakeries the almonds are finely grounded by passing them through granite
        rollers. The finer the almonds the better your results will be.

        The uncooked Marzipan is kneaded together until smooth and is then stored in
        an airtight container or plastic bag over night.

        For cooked Marzipan add the sugar to the water in a saucepan and cook until
        the sugar is dissolved. Add the almonds and cook it until the batter stops
        sticking to the pan. Remove from heat and place onto a marble slap, wooden
        board or a sheet pan. While still warm knead first with a wooden spatula and
        then by hand until smooth. Store in an airtight container or plastic bag.

        Marzipan can be softened by adding small amounts of syrup to it, if too soft
        add additional powdered sugar to it.

        Basic Recipe:
        Marzipan uncooked
        1/4 pound ground blanched almonds
        1/4 pound powdered sugar
        1 egg white
        1/4 tsp. salt

        Marzipan cooked
        3 cups sugar
        1 cup water
        4 cups ground blanched almonds

Irish Soda Bread

        From: Margaret Malloy <>
        Subject: [NY IRISH] Irish Soda Bread
        Date: Wed, 19 Dec 2001 10:07:27 -0500

        4 cups flour
        1 teaspoon baking soda
        1 1/2 teaspoon salt
        1 Tablespoon caraway seeds (i add more)
        3/4 cup raisins
        2 cups whole buttermilk

        Pre-heat oven to 375.
        Mix all dry ingredients. Add raisins and get them well coated with the 
        flour mixture.  Add buttermilk. Mix well.  Turn out on a lightly floured 
        board and knead gently for a minute or two.  Bake in a buttered loaf pan 
        at 375 for 50 minutes

        My notes:

        If you cannot get whole buttermilk, use the low fat but cut in a dollop 
        of butter before adding the seeds.

        I know that on occasion she used evaporated milk instead of buttermilk 
        and I am pretty sure that if you do that you have to use Baking POWDER.

Brooklyn Egg Cream

         Subject: Re: [NY IRISH] Insight into Egg Cream Recipe
         Date: Wed, 19 Dec 2001 18:27:23 EST

         According to an Esquire Magazine article in the 70's, the Egg Cream was 
         invented in 1890 by Louis Auster, a Jewish candy shop owner in Brooklyn, New 
         York.  The beverage was extremely popular, and the candy shop (eventually 
         five shops) would be standing room only.  Thus started the tradition of 
         drinking the Egg Cream while standing - never sitting. 

         Although the actual Auster recipe is a family secret, it was known that the chocolate syrup used 
         by Mr. Auster was "Fox's U-Bet" syrup.  Since there is neither eggs nor cream 
         used in the original Brooklyn Egg Cream recipe, many theory's have been put 
         forth over the years to understand why Mr. Auster called his drink and Egg 
         Cream.  One of the more popular theory's has been handed down from one 
         Brooklynite to another and the locals feel that the customers were actually 
         ordering "A Cream" and over the years it evolved into "Egg Cream"

         The Recipe:
         3/4 cup milk
         1/4 cup seltzer
         2 generous tablespoons chocolate syrup
         Pour the milk into a 12 oz. chilled glass.  Spritz in the seltzer until a 
         white head reaches the top of the glass.  Spoon in the syrup with a twist of 
         the wrist!

NY Egg Cream

         From: "Elizabeth Cardinal" <>
         Subject: Re: [NY IRISH] Insight into Egg Cream Recipe
         Date: Wed, 19 Dec 2001 18:51:27 -0500
         References: <<>>

         <<The Recipe:
         3/4 cup milk
         1/4 cup seltzer
         2 generous tablespoons chocolate syrup
         Pour the milk into a 12 oz. chilled glass.  Spritz in the seltzer until a
         white head reaches the top of the glass.  Spoon in the syrup with a twist of
         the wrist!>>

         I make them with the syrup mixed into the milk and the seltzer last....

         You must use sodium free soda and it must be ice cold...and for syrup it has
         to be  ubet or it isn't a real egg cream.

         A pseudo egg cream can be made by using chocolate milk such as Hersheys or
         Nestles in the carton or bottle and adding club soda.

Poor Man's Soda Bread

         From: "Elizabeth Cardinal" <>
         Subject: [NY IRISH] Soda Bread
         Date: Thu, 20 Dec 2001 00:04:08 -0500

         3 cups flour
         3 teaspoons baking soda ( or table salt)
         3 teaspoons baking powder
         3 tablespoons melted butter
         Buttermilk to moisten
         Raisins to taste

         Bake at 350 for 45 minutes.

         Years and years ago a lady from Ireland gave me this recipe.  I make this
         frequently preferring it to the richer version with eggs and sugar.

Irish Brown Bread

From: "Cara_Links" <>
Subject: [NY IRISH] St. Patricks Day 
Date: Sun, 24 Feb 2002 22:04:52 +1100
4 cups whole wheat flour
1 cup bread flour
1/3 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups buttermilk
1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking
2 In a large bowl, stir together whole wheat flour, white flour, rolled
oats, baking soda and salt. Gently mix in the buttermilk until a soft dough
is formed. Knead very lightly. Divide dough into 4 pieces; form into rounded
flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.
3 Bake in preheated oven until golden brown, about 30 to 45 minutes.
Makes 4 - 10 ounce loaves

Dark Irish Soda Bread
        Subject: [NY IRISH] Soda Bread recipe
        Date: Mon, 25 Feb 2002 01:28:10 EST

        3 cups all-purpose flour
        2 cups whole wheat flour
        2 Teasppons baking soda
        1 Tablespoon baking powder 
        2 tablespoons brown sugar
        2 1/4 cups buttermilk

        Preheat oven yo 375 degrees
        Add all of the dry ingredients in a large bowl and mix very well,.  Break up 
        lumps in the brown sugar.  Pour all the buttermilk into the bowl at once and 
        stoir using a wooden spoon just until a soft dough is formed.  Pour out onto 
        the bread board and knead for a minute or so until it all comes together
           Diveide dough into two portions and shape eachinto a round loaf pressing 
        top down a bit to flattenit Place on large ungreased baking sheet.  Sprinkle 
        a little flour on top and cut a cross with a paring knife on the tops.  rest 
        10 minutes then bake fo 40 minutes or until Golden brown.  Cool on racks.

        OK, now, since I prefer regular slices, I don't make rounds, I put the dough 
        in a bread pan and bake it into a nice rectangular form. Less crust, easier 
        to slice.  Never lasts long.

Cottage Country Dinner
        Subject: [NY IRISH] Re: St Patricks Day Food
        Date: Tue, 26 Feb 2002 11:22:35 EST

1- 1 1/2 lb of Slab Bacon (DO NOT slice)
        1- 1 1/2 lb of Bangers (Irish Sausages)
        1 Lg Head of Green Cabbage
        12  med. potatoes peeled and left whole
        1 lb of Parsnips peeled and cut in half length way
        1 lb of Carrots peeled and cut in half length way
        2 lb Leeks cleaned and cut off bulb end leaving whole and I chop tender parts 
        of Green about 1 inch strips to add.  Makes it tasty.

        Place slab bacon in kettle, cover with water and bring to boil (5 min) drain 
        and cover again with fresh Water and boil for about 40 minutes.  Add Bangers 
        but prick with fork so they do not burst and boil with bacon 15 minutes 
        longer.  Remove Meat but retain the Broth. After cooling slightly slice Bacon 
        into thin slices. 

        In the Broth add Carrots, Parsnips, Potatoes, Leeks and Cabbage. Boil for 
        20-25 minutes until done. Remove to Platter adding Butter, Salt and Pepper

        Keeping Meat and Vegetables warm make the following Sauce to serve with 
        Dinner as a Gravy over the Meat and vegetables: 

        Parsley Sauce

        Take 1 Pt of your cooking Broth, add 1 Pt of Milk and heat.  Add 1/2 Cup 
        Butter, 1/2 Cup of Fresh thinly minced Parsley, and thicken with Flour and 
        water to desired consistency. 

        Serve the Piping Hot Meal putting Parsley sauce over the Vegetables and Meat 
        as desired with a Slice of the Following Soda Bread. 

Brown Bread
2 cups whole wheat flour 
1 cup flour 
        1/2 cup wheat germ 
        1/2 cup oatmeal 
        1 tablespoon baking soda 
        1 egg 
        2 1/2 cups buttermilk

        In a large bowl, combine flours, wheat germ, oatmeal and baking soda. Add egg 
        and buttermilk (these ingredients make the dough soft and easy to handle); 
        blend well, form in a round loaf and place in a round, greased cake pan. Cut 
        a deep cross into loaf (the cross is tradition). Bake in 400 degree oven for 
        20 minutes. Reduce heat to 200 degrees and bake another 30 minutes. Let it to 
        cool on stove top.Serves:1 loaf-6 people

Bangers (Irish Sausage)

If you make them yourself you can usually get casings to stuff and the ties 
from your local butcher. The Secret is to Grind the meat & fat twice or until 
fine).  Here is a recipe that I collected in Canada many years ago and it is 
very good.  I don't make it as often now that my family has grown and left 
the roost but I used it a lot in the past. 

        2-3 lbs of  Lean Boneless Pork (Use Butt or Shoulder) or the Pork Sale Item! 
        1-1/2 lb of Pork Fat

        (Cut both the Pork and Fat into Cubes and Grind twice to a fine consistency)


        1 lb of Plain (fine) Bread Crumbs or 2 - 8 oz Cannisters
        2 teaspoons ground pepper (white)
        2 teaspoons salt
        2 teaspoons sage
        2 teaspoons thyme
        1/2 teaspoon mace
        3/4 teaspoon nutmeg

        Mix well together with the Pork and Fat.  If the mixture is too dry add small 
        amount of chicken broth.  I just make a cup and use what is necessary. 

        Put mixture in to Casing and tie. 

        Can be Frozen (but I never have any left) and the recipe can be doubled for 
        more to freeze for your next meal. People do have a difference of opinion on 
        the amount of seasoning so you can really increase slightly or decrease 
        slightly to make to your own taste.  But start with the above first and work 
        from there.


Corn Beef Hash Recipes
1.  From: "JAH" <>
Subject: RE: [NY IRISH] Corned beef hash...
Date: Mon, 4 Mar 2002 06:18:05 -0600

Here's what I do with corned beef hash.  Grind your left over corned beef.
Boil the potatoes a bit shy of fully cooked.  Let them cool, and cut them
into the smallest square pieces you can, without ending up with potato mush.

Chop up a small onion.  Throw it all together with about 3 tbsp. of butter
on top, cover it (corning ware dish works well), and bake for 20 minutes at
350.  Then, take it out, crack a few raw eggs over the top, and put it back
in the oven at 375 until the eggs are cooked.

You can also, after taking out the eggless corned beef hash, put it in a
skillet with a bit of butter in the bottom, and crack the eggs over the top.
 Cover the skillet and cook over med-low heat until they're done.

2. From:
        Subject: [NY IRISH] RE: Making Old Fashioned Hash from Corned Beef or Roast Beef
        Date: Mon, 4 Mar 2002 10:05:41 EST

Here is how I make my Corned Beef Hash or Roast Beef Hash (can use either) 
        and I am a believer that the secret of good hash is using the old fashioned 
        Hand Iron Meat Grinder to Grind your Meat and Onions together and to use a 
        hand Chopper to Chop your Boiled Potatoes. The next item you need is an Old 
        Fashioned LARGE Iron Skillet (I'm serious).  I have had my skillet for 40 
        years and Soap has never touched it. .  It might sound like a little work but 
        the end product is "so Gooooood". 

        Now I never really make it quite the same twice but the amounts are pretty 
        close to the following:

        2 lbs of Cooked Corned Beef (Remove all seeds and seasoning leaves) and cut 
        into small chunks.
        3 Med Cooking Onions (strong flavored) and cut into quarters
        10-12 Large Whole Boiled cooked potatoes
        Bacon Fat (I save mine and refrigerate each time I cook Bacon)
        Season with Salt and Pepper to taste as desired. 

        In a wooden Bowl or Mixing Bowl Chop the Potatoes.
        Set up your Meat Grinder for Coarse Grinding and Grind the Corned Beef or 
        Beef mixing Onion in with each portion of meat as your Grind it (makes the 
        flavor good and the onion juice goes through). 

        Heat your Lg Iron Skillet over a medium heat (I use a Spray Oil first) and 
        then I add Bacon Fat ( you got it Bacon Fat the no no grease) to fry the 
        hash.  Of course if you want to go modern you can use oil but the flavor is 
        not there.   Mix the Meat, Onion and Potatoes in the mixing Bowl and add to 
        your Skillet after it is warm.  Heat through turning so it does not burn. 
        After it heats you might need a little more bacon fat (just judge) and let is 
        brown and get a little crispy before turning and turn your heat down if you 
        have to.  Turn hash and let Brown of the other side. Remove after your hash 
        is the desired brown that you prefer. 

        Delicious Served with: 

        Skillet Cabbage

Skillet Cabbage
        Subject: [NY IRISH] RE: Making Old Fashioned Hash from Corned Beef or Roast Beef
        Date: Mon, 4 Mar 2002 10:05:41 EST

I use the left over Cabbage from my boiled dinner and boil a little extra to 
        go with it.  Cut the cooked cabbage into wide shred or pieces.  Saute with 
        Butter and bacon grease in a heavy skillet until lightly brown  Serve hot 
        with the Hash

Boiled Corn Beef Dinner
        Subject: [NY IRISH] RE: Oops! Guess we need to cook the Corned Beef First
        Date: Mon, 4 Mar 2002 20:10:57 EST

I buy a 8 lb Corned Beef Brisket (which I prefer-for more flavor) and add the 
        Pickling Spices and a small amount of water and put it into my 6 qt Crock Pot 
        where I cook it on LOW for the entire day about 8 hours.  I remove the Corned 
        Beef and put it into the Refrigerator to cool until the next day and also put 
        the juice into another bowl for the next day.

        The following day I peel about 10 potatoes, cut them in half, peel 1 lb of 
        Carrots which I slice length wise and peel about 6-8 small cooking onions.  I 
        place all into the 6 qt Crock Pot and cook for 2 hrs on Low, at which time I 
        add cut into Quarter Wedges a Med-Lg Size head of Cabbage to the Rest of the 
        Vegetables and cook until all are done (but still firm) about 4 hours more. 

        Before serving I slice thin the cooled Corned Beef Brisket (on a slant) and 
        lay on top of the Vegetables and juice in the Crock Pot (only the amount I 
        want to use) to warm through.  Taking a Plate or small Platter type Plate I 
        place a couple potatoes, a few carrots, onions, wedge of Cabbage and the 
        slices of Corned Beef across the Top and top with a Sprig of Fresh Parsley. 
        Then cover with a small amount of Broth and Serve with Fresh Soda Bread. 

        I have never had a tough Corned Beef cooked slowly in the Crock Pot.  The 
        Secret being to never Boil or cook on high. 

Corn Beef Leftovers
From: "Joe Duclos" <>
        Subject: RE: [NY IRISH] St. Patrick's Day corn beef
        Date: Mon, 4 Mar 2002 20:13:44 -0500

My monthly 2 cents. I love to take the leftover cabbage, corned beef,
        carrots, potatoes, onions & chop it all up in frying pan, heat it up & dowse
        it with butter.
        2 more points: corned beef can never be boiled too long for me & I told my
        wife that after I'm dead to take my cholesterol clogged aorta & make a dog
        whistle from it.

Fried Summer Squash
From: "Maureen J. Patt" <>
        Subject: [NY IRISH] Bacon Fat
        Date: Mon, 4 Mar 2002 22:05:37 -0500

Pat R. mentioned using bacon fat in coooking.  My father was career military
        and we lived in the south for quite a while.  One of my mother's friends
        made this summer squash dish and we all loved it.  My mother made it and it
        didn't taste at all the same.  After we complained, she asked her friend
        what she did wrong.  It was no bacon fat!!  We have used it every since.

        It is an easy dish to prepare and you can add any vegetable that can fry to
        it including kielbasa.  I know it isn't a veg.

        Sliced thinly summer squash, either yellow or green, or both
        Lots of thinly sliced onion
        2 or more tablespoons of bacon fat

        Put in bacon fat and melt.  Add onions and squash and fry turning to prevent
        burning until tender.  Serve hot.

        It may not be Irish, but it may help some poor backyard farmer get rid of a
        few more squash this summer.

Stobhack Gaelach or Irish Stew
        Subject: [NY IRISH] RE: Stobhack Gaelach or Irish Stew
        Date: Tue, 5 Mar 2002 13:42:41 EST

Today it is made mostly with Lamb but years ago was made with the older Lamb 
        called Mutton. But it is still a great Irish or St Patrick's Day Meal and a 
        meal for any day of the year.

        3 lbs of Lamb cut into 1 inch cubes (I buy a Roast and cut it up myself)
        Braise in Skillet with bacon fat until lightly Brown

        Prepare the following Vegetables

         6 Turnips cut in quarters
        10 Carrots cut in 1 inch chunks
         2 Bunches of Leeks (Bulbs cut into quarters and I also add some 1 inch 
        stripes of the Greens for Color and Flavor-the rest I freeze for soup) or you 
        can substitute
         6 Med Onions quartered
         8-10 Potatoes quartered

         Put all ingredients into a Dutch Oven and add 3 cups of water and adding 1 
         teaspoon of Salt and 1/2 teaspoon of Fresh ground Black pepper.  Cover and
         Simmer for 8-9 hours on LOW heat. 

         Mix 3 Tablespoon of Flour with 1/4 cup of water and slowly add to lightly 
         the Stew.  OR you can add 2 Tablespoons of Pearl Barley and thicken the Stew.
         A little more water may be added if the Stew becomes too thick.

         Variation:  You may want to add 1 pkg of Frozen Peas while you are 
        thickening the 
         Stew and the heat will cook them enough. 

         Serve with Irish Soda Bread

From: "Elizabeth V. Cardinal" <>
        Subject: Re: [NY IRISH] RE: Stobhack Gaelach or Irish Stew
        Date: Tue, 05 Mar 2002 14:53:20 -0800

I make mine with lamb, carrots, potatoes and pearl onions.  Towards the end
        of cooking time I add a can of diced tomatoes.  I also do not brown the meat
        and have never had to cook it as many hours as you.  I take some of the
        broth out, add instant flour to it and then slowly add back to the pot.

        Bay leaf is added and not being salt restricted I use more salt and more

Shephard's Pie
         Subject: Re: [NY IRISH] Shephard's pie
         Date: Fri, 8 Mar 2002 13:50:40 EST

1 1/2 lb of Ground Lamb (uncooked) or 1 1/2 lb of Cooked left over Lamb Roast 
         minced in fine pieces
         1 Lg Onion (diced)
         3/4 cup of Gravy (Use leftover, fresh homemade or Canned Brown Gravy)
         1 10 oz package of either frozen Pea's or frozen Corn (Uncooked)
         2 - 2 1/2 Cups of Fresh Real Mashed Potatoes
         1/2 Cup of Grated Irish Country Cheese (cheese available in most super 
         markets but I grate or shred my own)

         Salt and Pepper to Taste

Brown Meat in Skillet, season with salt and pepper, Place the mixture in the 
         bottom of a Large Greased Baking Dish.  Cover with either the Corn or Pea's 
         (which ever you prefer) and cover with the Gravy.  Layer the Mashed Potatoes 
         over the Top and Sprinkle with the Grated Irish Cheese and put a few daubs of 
         butter on top of the cheese. 

         Bake at 400 degrees F for 20 minutes or until Brown on Top. 

         Variation:  Ground Beef or minced Beef may be used in place of Lamb but if so 
         it turns into Cottage Pie as the Shepherds watched Sheep not cows.

Braised Beef in Guinness

From: "Elizabeth V. Cardinal" <>
         Subject: [NY IRISH] Braised beef in Guinness
         Date: Sat, 09 Mar 2002 20:06:07 -0800

2 lbs boned stewing meat
         2 tbsp cooking oil or fat
         3 bay leaves
         1 large onion
         2 tbps flour
         1/2 pt Guinness
         1/2 pint of water and a small amount of meat stock
         1 tbsp parsley
         1/2 pound carrots
         salt and pepper to taste

         Trim meat and cut into conveniently sized pieces.  Heat the oil or fat and put in the bay leaves followed by the meat.  Fry on both sides; when half done add the sliced onion, cooking gently until it is pale god.  Sprinkle the flour over and let it brown, then add the Guinness and water and a little stock until the meat is just covered.  Season, add the parsley and the sliced carrots.  Put on the lid and braise for about 2 hours, stirring once and adding more stock should it become too dry.

Limerick Ham

From: "Elizabeth V. Cardinal" <>
         Subject: [NY IRISH] Limerick Ham
         Date: Sat, 09 Mar 2002 20:14:07 -0800

Recipe from Dunraven Arms Hotel, Adare, Limerick

         6 pound ham, soaked overnight in water
         4 oz butter
         1 LB onions
         2 medium carrots
         bouquet garni
         1 bay leaf
         1/2pt cream
         1 pint cider
         1 heaped teaspoon butter worked into a paste with 1 heaped teaspoon flour
         1 egg  yolk

         Cook the ham for 15 minutes per pound in enough water to cover, cool and skin, leaving only a thin rim of fat.   Heat the butter until foaming, then add the sliced onions, carrots, bouquet garni and bay leaf.  Soften the vegetables but do not brown.  Remove the excess fat, place the ham on top of the vegetables and pour over the cider.  Bake at 350 for 30 to 40 minutes, basting twice.  Put the ham on a warmed dish and keep warm.  Add the cream reserving one tablespoon to the vegetables and juices, then add the flour and butter paste in small pieces, blending it in.  Bring to the boil stirring constantly.  Taste for seasoning, strain, mix egg yoke with cream and combine with hot but not boiling sauce, mixing well.  Serve the sauce over the ham slices.


Steak and Oyster Pie

Serves 4-6
675g/1.5 lb best quality beef (round steak, best chuck or thick rib steak)
15-30g/0.5-1.0 oz butter (1/8-1/4 stick)
225g/8oz onions, chopped
1 tablespoon--1.5 tablespoons white flour
575ml/1 pint/2.5 cups homemade beef stock
225g/8 oz/scant 2.5 cups mushrooms, sliced
12 native or Gigas oysters
roux if necessary
salt and freshly ground pepper
255g/9 oz puff, flaky or rough puff pastry
egg wash

Cut the beef into 4cm/1.5 inch cubes and season with salt and pepper. Melt a
little of the butter in a deep frying pan and seal the meat over a high heat.
Remove to a plate. Add the onions to the pan and cook for 5-6 minutes. Add
the flour, stir and cook for 1 minute, blend in stock, add the meat, bring to
the boil, transfer to a casserole, cover and simmer on a low heat or cook in
a 150 degree C/300 degree F/gas2 oven for 1.5-2 hours. Meanwhile, saute the
mushrooms in the rest of the butter in a very hot pan, season with salt and
pepper, keep asife. Open the oysters and put in a bowl with their juice.
When the meat is tender thicken the gravy slightly with roux if necessary.
Add the mushrooms, oysters and their juice to the stew and taste for
seasoning. Allow to col, put into a pie dish, cover with pastry, flute the
edges and decorate the top. Brush with egg wash and cook in a preheated 230
degree C/450 degree F/gas8 oven for 10 minutes, then reduce the heat to 190
degree C/375 degree F/gas 5 and cook for a further 15-20 minutes or until the
pastry is puffed and golden.

Enjoy!  mickey, posted to the NY Irish list, 1/29/2003

Barm Brack (Traditional Irish Bread)

2 cups Mixed dry fruit--currants, Dark & golden raisins.
1 cup Boiling black tea
1 Egg
1 teaspoon Mixed spice (see note*)
4 teaspoons Marmalade
1 cup (heaping) superfine sugar
2 cups Self-rising flour

Place dried fruit in a bowl, cover with the hot tea and let soak overnight.

The next day:
Preheat oven to 375 F.
Add the remaining ingredients to the re-hydrate fruit and mix well.
Pour batter into greased 7" square pan and bake in the center of oven for 1 hrs.
Let cool in the pan on a wire rack.
Slice and serve buttered with tea.

NOTE: Mixed spices: equal parts of cinnamon, clove, nutmeg, allspice, and mace.

1. In Northern Ireland and in the Republic, BRACK is the Celtic word for salt and is used to mean "bread". Barm Brack is leavened bread, the word BARM meaning yeast.

2. The term "Barm Brack" for an Irish fruit loaf or cake does not derive from barm or leaven. It is a corruption of the Irish word "aran breac" (Speckled Bread).

posted to the NY Irish list, 1/29/2003 by


Boxty Pancakes
1 lb potatoes, peeled and grated
6 oz flour
1/2 tsp baking powder
3/4 tsp salt
1 egg, beaten
4 oz milk

Sift together salt, flour and baking powder,. Mix with potatoes. Add egg and enough milk to make thick batter.

Drop by teaspoonfuls into hot greased frying pan. Cook each side 3-4 minutes or until browned. Serve hot with butter

posted to the NY Irish list on 1/29/2003 by Florence Lee Smith


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