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| Manx Broth |
"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.
Piece of Shin Beef
Marrow
Bone
Salt
2
oz. Pearl Barley
Diced
Vegatables
Sprig of Tyhme
Parsley
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.
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