Ever Eaten a Dublin Lawyer?

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Music : “Food Glorious Food” from On Top Of Spaghetti by Juice Music. Released: 2008.

Attorney jokes aside, there is probably a law on the books against eating Dublin Lawyers. However, apparently there is no such law in France, as you can easily eat “avocat”, which translates into both “lawyer” and “avocado”. “Je suis avocat” means “I am a lawyer”, versus “Je suis un avocat“, which means “I am an avocado”. Take your pick.

So, what then, is a “Dublin Lawyer“? According to Georgina Campbell, author of “Good Food from Ireland“, a Dublin Lawyer is a rich dish of lobster, butter, double cream and Irish whiskey. Whew!

One version of a Dublin Lawyer (Photo Credit: http://www.alamy.com)

Another version of a Dublin Lawyer, probably more tasty (Photo Credit: http://www.ahealthylifeforme.com)

 

 

 

 

 

How about digging into “Skirts and Bodices“? Monica Sheridan, in “My Irish Cook Book” indicates that “Bodices” is the local name for pickled spareribs, akin to the boned bodices grandmothers used to wear. The “Skirts” are the trimmings cut away from pork steak. So there you have it: Skirts and Bodices.

Although this is a skirt and bodice, it is completely inedible (Photo Credit: http://www.pinterest.com)

Fancy some “Punchnep“? No, there is no alcohol in it. “Nep” was an old name for root vegetables such as parsnips or turnips, according to Theodora Fitzgibbon, in “A Taste of Wales in Food and in Pictures“. I assume the “punch” comes from the fact that the vegetables are beaten with butter and cream. Ever dined on a “Bookmaker’s Sandwich“? According to Theodora Fitzgibbon, in “A Taste of Ireland“, it is essentially a steak sandwich on a long crusty loaf, akin to a submarine sandwich (or Po Boy, or Hoagie, or whatever you want to call it).

A “Bookmaker’s Sandwich” (Photo Credit: http://www.chindeep.com)

Is this the kind of “Bookmaker” who eats the “Bookmaker’s Sandwich”, or is it the “other” kind of bookmaker? (Photo Credit: http://www.pinterest.com)

I wonder if he eats “Bookmaker Sandwiches”? (Photo Credit: http://www.alamy.com)

It pays to know your Tiddley Winks from your Kiddleywinks. As a child, I used to play Tiddley Winks and I think they still manufacture them.

The game of tiddleywinks (Photo Credit: http://www.youtube.com)

Kiddleywinks, however, stems from “kiddley”, or kettle broth, a sort of whatever-you-have-in-your-kitchen soup, with the addition of winkles or periwinkles, a shellfish. Vida Heard in “Cornish Cookery” says that Kiddleywink soup “…had to provide something to fill alcohol-enfeebled stomachs and at a minimum cost“. According to Wikipedia, Kiddleywinks is also known as Kiddlywink and is an old name for a Cornish beer shop or beer house, which became popular after the 1830 beer act. They were licensed to sell beer or cider by the Customs & Excise rather than by a Magistrate’s Licence which was required by traditional Taverns and Inns.

Ever eaten “Kidneys in their Overcoats“? How sensible.

Is this kidneys in their overcoats? (Photo Credit: http://www.pinterest.com)

I think these are the true kidneys in their overcoats of fat (Photo Credit: http://www.neilcooksgrigson. blogspot.com)

In Ireland, is there a “Champ” of “Boxty“? Is that the winner of a boxing match? No, “Champ” is similar to mashed potatoes, with milk, salt, pepper, butter, and chives. “Boxty” is a tad more difficult to explain. According to Georgina Campbell, “Boxty” falls into three categories: bread or cakes (“boxty on the griddle”), pancakes “boxty on the pan”), or boxty dumplings. All contain potatoes and milk.

Which one is the champ of boxty? (Photo Credit: http://www.aiba.org)

Aha…here is the real champ! (Photo Credit: http://www.recipes.sainsburys.co.uk)

 

 

 

Contrary to popular belief, there are no rocks in “Glengarvie Rock Cakes“, according to author of “Highland Fling Cookbook“, Sara Walker. Rather, these small cakes, when out of the oven, will have little lumps sticking out all over them. Care to take a wild guess what “Achiltibuie Skirlie” is? (hint: it has onions and oatmeal in it and Achiltibuie is a small village on the west coast of Coigach in the Highland region of Scotland). What about “Katt Pie“? (note: no cats were harmed in the making of this dish).

One just has to ask about “Thunder and Lightning“. According to Vida Heard, “Thunder and Lightning” is the “…name given to splits eaten with a spreading of treacle...” Well, that certainly clarifies things, doesn’t it?

The inedible form of Thunder and Lightning (Photo Credit: http://www.naperdesign.com)

A tastier form of Thunder and Lightning (Photo Credit: http://www.pinterest.com)

 

 

 

 

Ever fancied a “Veiled Country Lass“? Now before you get all worked up, it’s a sort of trifle made with bread crumbs, raspberry jam, and baby food apple puree.

Will the real Veiled Country Lass please stand up? (Photo Credit: http://www.creativefan.com)

Poor Knights” contains bread, jam, cream, egg and milk. The origin of this name is unknown, at least to this writer.

Now, being Canadian, I took objection to the recipe for “Canadian Salad” in “Cooking in a Bedsitter” by Katharine Whitehorn. The recipe: “Two tomatoes and an orange sliced up and covered with a dessertspoon of tomato ketchup mixed with a little of the orange juice“. No self-respecting Canadian would ever make such a concoction, I’m certain, and it certainly doesn’t appear in any of the many Canadian cookbooks I have in my collection.

But, no matter where you go, no matter what culture’s food you are sampling, there is probably one universal recipe that everyone can relate to. Katherine Whitehorn refers to it as “Spam Fritters“. Need I say more?

“Of course I eat Spam Fritters. Doesn’t everyone?” (Photo Credit: http://www.townhall.com)

And so, readers, I leave these recipes for you to interpret: “Brithylla Chig Moch“, “Golwythau cig dafad“, and “Tafell o gig llo rhost“. Have fun!

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About vintagecookbookery

Cookbook lover and collector with a burgeoning collection of cookbooks. Reading and researching food trends, history of cooking techniques and technological advances in cooking, what we eat and why and cookbooks as reflectors of cultures is a fascination for me. As of November 7th, 2013, I hold the current Guinness World Record title for the largest collection of cookbooks: 2,970 at the official count on July 14th, 2013 (applaud now, thank you very much!) The current (unofficial) number is now 6,235. What next? More shelves?
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