Recipe by Elmotoo
Found at IofM.net for ZWT6. "I don't know how to make it, but I know when it is good" A.H. Laughton, former High Bailiff of Peel. The traditional dish served at a Manx wedding feast was broth which was eaten from wooden bowls knows as piggins and supped with mussel shells called sligs. The guests travelled to church on horseback and when the ceremony was over they would gallop as fast as they were able to the bride's house. The first person to reach the house tried to catch a slipper from the bride's foot, and small pieces of wedding cake were scattered over her head as she was going inside. All the friends and relatives brought something towrads the feast and there would be a lavish spread of fowls and cold meats to follow the broth. A barrel of ale was put on top of a hedge outside the house for people who were not at the wedding, and inside there would be pleanty of jough (ale) and wine.
Top Review by Tea Jenny
Mmmm, nice soup. I make a lot of soup but I've not heard off this one, I like the history you have written about it very interesting. I made it to the recipe apart from the bone, you can no longer buy bones at the butchers now so I used a stock cube instead, but I striped the fat from the meat and put it back in the soup. I would make this again I like to make something a bit different. Thank you for posting. Made for ZWT#6 2010.
- 1 piece shin beef
- marrow, bone
- 2 ounces pearl barley
- diced vegetables, turnip, carrot, parsnip, leek, beans, cabbage, celery
- 1 sprig thyme
- plenty water
Directions See How It's Made
- Boil shin and bone together with a good pinch of salt. Keep topping up the water and when the meat is cooked, take it out. (The meat can be served cold as a separate meal).
- Put the stock on the heat again with the barley which has been soaked overnight. Let the liquid simmer until the barley is cooked, stirring occasionally to prevent it from sticking. Then add the diced vegetables - turnip, carrot, parsnip, leek, beans, cabbage, celery or whatever is available. Add the tyhme and parsley and keep the broth simmering until the vegetables are cooked through.