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JIGGS DINNER

Instructions:-
Make a peas package by putting a 1/2 lb. of split yellow peas in a bag made of fine cotton (or double cheesecloth) tied together with string.
Place it and a 4-1/2 to 5 lb. piece of salt beef in separate pots, cover with water and let soak over night.
The next morning, drain the peas package and the meat, put together in a very large pot and cover with water.
Bring to a boil, then boil slowly for 1 to 1-1/2 hours until the meat is tender.
Twenty minutes before serving, remove the peas from the bag and put them in a casserole.
Add pepper to taste and a blob of margarine or butter, stir well and keep warm in the oven (this is the pease porridge or pease' pudding of the nursery rhyme).
Place on top of the meat a 1/2 dozen each of peeled whole potatoes, carrots, medium parsnips (optional), and 6 large slices of turnip.
Turn the heat up until the water is at a heavy boil, then add 3/4 of a head of cabbage, sliced.
When the cabbage is cooked, drain it from the pot and keep warm in the oven.
When remaining vegetables are done, drain them and beef from the pot.

Everyone gets some meat and each vegetable - and don't forget the peas pudding.
Serves 6.

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