Jiggs Dinner

Description
This very delicious canadian recipe requires alot of attention & time but is all worth it !

Ingredients

 * 2 lbs corned beef (salt beef) or salt spareribs
 * 1 cup yellow split peas
 * 6-8 med potatoes
 * 6 carrots
 * 1 med turnip, peeled and cut in chunks
 * 1 med cabbage, cut in wedges
 * 2 tbsp butter
 * pepper to taste

Directions
Soak meat in cold water overnight (6-8) hours. Drain meat and place in large pot. Tie peas in cloth bag, leaving room for expansion, and put bag in pot with beef. Cover beef and peas with water. Heat to boiling; cover and simmer for 2 hours. Prepare vegetables. Small carrots and potatoes may be left whole, larger ones cut in half. Slice turnip and cut cabbage in wedges. After meat and peas have cooked 2 hours add vegetables and cook until tender, adding cabbage last. Remove peas from bag, place in bowl and mash with butter and pepper to form peas pudding. Remove meat and cut into serving-size pieces. Arrange meat and vegetables on platter. Serve the peas pudding in a separate bowl. Makes 6-8 servings.

dinner. The stock is also thickened for gravy to accompany the roast (moose, beef, or chicken) that is also served at this “scoff”.
 * Newfoundlanders often pour the pot liquor (stock) over their