Jigg'S Dinner

1. 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. 2

   The next day, dump out the water in which the salt beef was soaking.

3. 3

   Place the beef in the stock pot and put enough water in just to cover the beef.

4. 4

   After an hour of soaking, test the water.

5. 5

   If it is extremely salty, dump out that water and soak the beef for another hour.

6. 6

   If the water is fine, fill up the pot with water and set it to boil!

7. 7

   The split peas that have been soaking overnight, must be drained.

8. 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. 9

   Both of the puddings should take close to two hours.

10. 10

    Now comes the count down for the vegetables.

11. 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. 12

    Turnips& Carrots 30 minutes (1 1/2 hours).

13. 13

    Potatoes 20 minutes (1 hour and 40 minutes).

14. 14

    At the 2 hour mark everything should be cooked and it's just a matter of scooping and sorting the vegetables.

15. 15

    Slice the Dark Molasses Pudding.

16. 16

    Mash the pease pudding.

17. 17

    Then it's time to eat.

18. 18

    HINT: serve with roast of chicken, turkey or beef.

19. 19

    Pickled beats, stuffing& gravy along with home made buns or bread Whatta Scoff!

20. 20

    Left over veggies fry up great next day as hash.

* Per serving · 4 servings · Values may vary.