Irish Recipes Page 6

Boil the beef, onion, carrots, potatoes, thyme and parsley in a pot of water. Simmer and cook for 3 hours. Remove sediment and the thyme, parsley and onion. Add the cabbage and simmer for a further 20 minutes or until the cabbage is cooked.

Remove the meat and divide into pieces. Remove and season the cabbage heavily with black pepper. On a large plate surround the beef with the cabbage, carrots and potatoes. Serve with Horseradish sauce.

Heat butter in heavy skillet until very hot, but not burned. Season steak with salt & pepper and fry quickly both sides. Remove to a warmed platter. Pour cream and whisky into skillet. Stir into browned butter, heat to bubbling. Stir one minute, pour over steak and garnish with watercress.
 

Mix flour, cornmeal, sugar, salt, and baking soda in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in cheese, water, and vinegar with fork until mixture forms soft dough. Cover dough and refrigerate 1 hour or freeze 30 minutes until firm.
Preheat oven to 375 degrees. Grease 2 large cookie sheets. Divide dough into 4 pieces. Roll each piece into paper-thin circle on floured surface. Sprinkle with pepper; press pepper firmly into dough.
Cut each circle into 8 wedges; place wedges on prepared cookie sheets. Bake about 10 minutes or until crisp.