Jigg's Dinner

Total Time: 26 hrs Preparation Time: 24 hrs Cook Time: 2 hrs

Ingredients

• Servings: 5
• 1 piece salt beef (you can buy salt beef in tubs or smaller individual pieces in vacuum-sealed packages)
• 1/2 head cabbage, quartered
• 1 medium turnip
• 10 carrots, chopped in chunks
• 10 potatoes, cut into quarters or halves depending on size
• 1 bag yellow split peas

Recipe

• 1 equipment 1 large stock pot 2 pudding bags (the amounts listed above below are based on serving 5 people.) when planning to make jigg's dinner, the salt beef and the split peas should be soaked overnight to remove the excess salt.
• 2 the next day, dump out the water in which the salt beef was soaking.
• 3 place the beef in the stock pot and put enough water in just to cover the beef.
• 4 after an hour of soaking, test the water.
• 5 if it is extremely salty, dump out that water and soak the beef for another hour.
• 6 if the water is fine, fill up the pot with water and set it to boil!
• 7 the split peas that have been soaking overnight, must be drained.
• 8 then, place the peas in the pudding bag (again make sure to wet it), tie it properly and drop in the boiling water.
• 9 both of the puddings should take close to two hours.
• 10 now comes the count down for the vegetables.
• 11 the following is a guideline of cooking times for each of the vegetables: cabbage 40 minutes (1 hour and 20 minutes into the boil).
• 12 turnips& carrots 30 minutes (1 ½ hours).
• 13 potatoes 20 minutes (1 hour and 40 minutes).
• 14 at the 2 hour mark everything should be cooked and it's just a matter of scooping and sorting the vegetables.
• 15 slice the dark molasses pudding.
• 16 mash the pease pudding.
• 17 then it's time to eat.
• 18 hint: serve with roast of chicken, turkey or beef.
• 19 pickled beats, stuffing& gravy along with home made buns or bread whatta scoff!
• 20 left over veggies fry up great next day as hash.