NO.73
SPRING / SUMMER2024
Our Archive
No.57, Summer 2018
Our Second Irish Number
Our Second Irish Number
- in the critical
- A note on Irish Oyster Cuisine by Mairin Ui Chomain (Dublin 2004)
- in the lyrical
- A tale of two, Irish, cities.
- In search of the elusive but resilient Snaffles mousse with an Appreciation of Lady Mollie Cusack Smith.
- Complexity, contradiction and horse trading: An Irish journey both historical and familial.
- in the practical
- Chicken with colcannon, black pudding fricassee and whisky sauce.
- Mary Cannon’s recipe for beef cheek
- Oyster stew from an early eighteenth century Irish kitchen manuscript.
- A good early modern sauce for fish from Mary Cannon’s Commonplace Book , edited with commentary by Marjorie Quarton.
- A recipe for Scotch oysters from an Irish source
- Oysters with apples and black pudding
- Calf’s liver with Sherry and smoked paprika
- Mushroom and brandy soup from the Ulster Reform Club.
- The bfia variation on parsnip soup from the Ulster Reform Club.
- Snaffles mousse
- Lady Mollie Cusack Smith’s Bermingham chicken
- Pollo alla Toscana