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"The belly rules the mind."--Spanish Proverb

Jigg's Dinner Recipe

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This recipe for Jigg's Dinner is from The Long Island Heritage Society Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs corned beef (salt beef) or salt spareribs
1 cup yellow split peas
6-8 med potatoes
6 carrots
1 med turnip, peeled and cut in chunks
1 med cabbage , cut in wedges
2 tbsp butter
pepper to taste
Directions:
Directions:
soak meat in cold water overnight (6-8) hours. Drain meat and place in large pot. Tie peas in cloth bag, leaving room for expansion, and put bag in pot with beef. Cover beef and peas with water. Heat to boiling; cover and simmer for 2 hours. Prepare vegetables. Small carrots and potatoes may be left whole, larger ones cut in half. Slice turnip and cut cabbage in wedges. After meat and peas have cooked 2 hours add vegetables and cook until tender, adding cabbage last. Remove peas from bag, place in bowl and mash with butter and pepper to form peas pudding. Remove meat and cut into serving-size pieces. Arrange meat and vegetables on platter. Serve the peas pudding in a separate bowl. Makes 6-8 servings.

 

 

 

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