Page 193 - The Lost Ways

Colcannon

Colcannon is a traditional Irish dish that’s brilliant for its simplicity. Boil a head of cabbage
and twice as many potatoes as the size of the cabbage until good and soft. Chop and mash
them together, and season with salt and pepper. Traditionally, colcannon was served with
a healthy dollop of butter and cream.

Meat Pies

These are a beautiful way to use left-over meats, especially roasts, and stews.

Crust - Mix some flour with a little salt and some fat (butter, lard, whatever) until a stiff
paste is formed. Use this to line the bottom of your pan, and if you have enough, cover
the top of the pie too.

Filler - Use whatever meats and vegetables you have on hand. Thicken some broth or
drippings with some cooked flour, mix it all together, and pour it over the crust.

You can cook this right in your Dutch oven if you like or in the cake pan if you want a
smaller amount. Bake it for more than an hour, until everything inside is tender and the
crust is crisp.

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