A little Irish music.....click to it and come right back....Anthony Kearns, Boolavogue, a song of the
first Irish Revolution. The last two verses.......
Our Irish family side, the Donahue's came out from County Kerry to Vermont during the Famine Years, the 1840's. They settled in the Burlington area and ran a dairy and cheese factory for many years there. Their favorite St. Patrick's Day dinner was New England Boiled Dinner.
Here's the recipe.......
For the broth, in a large stock pot:
One Ham Bone
1 carrot, cut in half
1/2 onion, root end attached to keep it together
1 stalk celery, cut in half
Water to come 2/3 of the way up the pot
Simmer until the broth is tasty, about 2-3 hours. Remove bone and veggies and bring up to a boil.
Add the following ingredients in the order given, allowing them to boil 5 minutes between each addition:
6 Rutabagas, peeled and cut in bite-sized pieces
6 to 12 Carrots, peeled and cut in bite-sized pieces
6 Potatoes, peeled and cut in bite-sized pieces
1/2 to 1 whole Cabbage, cut in wedges, 1 per person to be served
When the Cabbage is fork-tender, add:
Ham slices 1/4" to 1/2" thick, to serve 6 to 8 people, or however many you have
Let cook just until the meat is heated through. Turn off heat. Warm a soup tureen with hot water. Spoon the dinner into the tureen and place it in the center of the table with a slotted spoon, ladle and tongs for serving.
Some people like the broth with the dinner, others like the dinner, dry. It's all a matter of taste, so I keep the ladle handy, just in case. We serve this on pyrex pie plates....it's been a tradition in our little family for all the time we've been together!
We like it that way because it can be a little messy when you're trying to sort out the taters from the 'bagas and carrots and the ham and cabbage.