|Woodford Bournes Patrick St|
During the course of planning this post I had the most wonderful conversation with my Mum about grocery shopping back in the day. My Mum is from Cork and she told me all about how wonderful the shops on both Princes St and Patrick St were, recalling merchants like Woodford Bourne wine & spirit merchants, Smiths Stores and the L&N who were general merchants with whom you would place your order and it would be all packaged up and delivered to your door. She recalls shops called Quaines for fish, Mortells for eggs, Rose Bros for Pork and O Hares in the English Market for meat.
|The English Market|
Rice & Pimento Salad
What my Gran called a General Salad
Pressed Ox Tongue with Port Jelly
1 Pickled Ox Tongue (soaked overnight)
1 Stick celery
1 Bouquet Garni
2 Gelatine leaves
50 mls Port
Place the soaked tongue into a large pot add the onion halved
the carrot and celery along with the bouquet garni and cover with water. Allow come to the boil and simmer on a low heat for approximately 3 hours. At this stage remove the tongue from the cooking liquor and allow cool a little. Retain the cooking liquor. when the tongue is cool enough to handle remove the skin and any fatty bits at the base. Put 150 mls of the cooking liquor into a pot and heat gently. Soak the gleatine in 50mls cold water and allow soak for approx. 10 minutes until spongy. Squeeze out and add to the liquor and allow the gelatine dissolve stirring gently. Finally add the port. Then quickly curl the tongue into a tight fitting bowl and pour over the jelly. Cover tightly with clingfilm and invert a saucer on top. Place a heavy object on top ( I use the bowl of my pestle & mortar) and stand until cool. The place in the fridge with weight still on top in the fridge overnight.
My gran would have called her version of this a galantine which is traditionally made from minced chicken but that would have been extremely expensive back in the day. She used to use beef mince and sausage meat. She also used to put two boiled eggs in the centre, wrap it in muslin and boil it.
500g Lean beef steak mince
300g Turkey Mince or pork mince whichever you prefer.
A boiled ham hock
1 onion finely diced
2 cloves garlic
150g mushrooms sliced finely.
4 tbsp freshly chopped herbs such as parsley, sage, thyme, chives
dash of Leas & Perrins
dash of tomato sauce.
sat & pepper to season
Preheat you oven to 200 C or 180 C Fan. Gently fry the onions and garlic together until almost translucent. Add the sliced mushrooms and allow to soften. Drain on some kitchen paper and allow to cool. In the meantime cut the meat off the ham hock and cut up into rough chunks. Then put all of the ingredients into a large mixing bowl and mix together ( I use my hands for this). Tightly pack the mix into a 2lb loaf tin ... it will fit I promise! Then boil a kettle. Place the loaf tin into a roasting tin and fill the roasting tin until it comes just over half way above the height of the loaf tin. Put in the oven and time for 20mins. Then lower the temperature to 160 C or 150C fan and allow cook for a further 60 mins. Allow cool in the tin until lukewarm otherwise it will fall apart. When you remove it from the tin wrap the terrine in greaseproof or baking parchment and then tinfoil. Allow the terrine to go completely cold and then refrigerate overnight
A beetroot jelly would be made by adding chopped beetroot to blackcurrant jelly. A rice salad would be made with red pepper, scallion and some dried fruit. Gran stuffed eggs and my Mum still makes the best potato salad ever! All of this would be served on crisp white linen with appropriate condiments such as homemade chutney and my Grandads pickled onions! My Mum has continued these traditions to this day and I am determined that my kids will carry these skills though to theirs. So thanks ladies for the love of food.