Becca finds....

(I hope the pictures actually show up on the blog...I'm not sure how to go about this, so we'll find out...)


Full Breakfast Fry Currant Brack


Mutton and vegetable soup

A song in English about the Irish Diaspora
The Green Fields of America

Farewell to the growths of shillelagh and shamrock, farewell to the girls of old Ireland all round, and may their hearts be as merry, as ever they could wish for, as far away o'er the ocean I am bound.

My father is old and my mothers right feeble to leave their own country it would grieve their hearts sore, Oh! the tears down their cheeks, in great floods are rolling, to think that I must die upon some far and foreign shore.

But what matter to me where my bones they may lie buried, if in peace and contentment I can spend my life. The green fields of America, they daily are calling, its there I'll find an end to my misery and strife.

So pack up your sea stores now consider it no longer, ten dollars a week isn't very bad pay. With no taxes or tithes there to devour up your wages, Across on the green fields of America. The lent dams are gone and the looms are lying idle, gone are the winders of baskets and creels, And away o'er the ocean go journeymen plowboys, and fiddlers who fleight out the old mountain reels.

A but I mind the time when old Ireland was flourishing, and most of her tradesmen did work for good pay, A but since our manufactures have crossed the Atlantic, well its now that I must follow on to America.

And now to conclude and to finish my ditty, If ever a friendless Irishman should happen my way, with the best in the house, I will greet and welcome him, at home on the green fields of America.

So pack up your sea stores, now consider it no longer, ten dollars a week isn't very bad pay, with no taxes or tithes there to devour up your wages, Across on the green fields of America.

Images of Clare, Sligo, and Galway:
The Burren - County Clare


Sligo


Galway

One traditional recipe:
Mutton Broth

It is a good idea to make this broth a day in advance. The fat that rises to the surface will solidify and can easily be removed.

2 lb neck of mutton
6 cups water
2 tbsp pearl barley
1 large onion1 medium turnip
2 large carrots
1/2 small white cabbage
(serves six)

Put the meat in a large pan and cover with the cold water. Bring to the boil and skim the surface. Rinse the barley and add to the pan. Cover, but not too tightly, and simmer gently for 90 minutes. Shred the cabbage and dice the other vegetables and add these to the soup. Bring back to the boil and simmer for another hour. Remove the mutton and separate the meat from any bones, fat or gristle. Chop the meat and return to the soup. Allow to cool and remove fat. Reheat and serve.