flavour of the middle ages....A great use for bones.
Maybe consomm/e by any other name would taste as good, but this clear
soup is rather special. It is full of the zest of ham and beef and
vegetable juices. This particular soup inherits its name from a famous
heroine in Irish mythology. The reason we connect the lady with ham is
this: When King Midir was cajoling her to accompany him to Tir na n-/Og,
the Land of the Young, he promised her, among other things, that she
should feed on unlimited supplies of pork.
O lady, if thou comest to my valiant people,
A diadem of gold shall be on thy head;
Flesh of swine, all fresh, banquets of new milk and all
Shalt thou have with me there.
-O'Curry: Book of the Dun Cow)
Ingredients: For stock: 1 ham bone, 1 beef shin bone, 2 medium onions, 4
outside stalks of celery, two medium carrots 1 teaspoon allspice. For
garnish: 6 tablespoons each of ham, carrots, and celery cut in julienne
strips; 1 tablespoon chopped parsley. Salt and pepper to taste.
Method: Place all stock ingredients in pot, cover with water and simmer
three hours. Season to taste with salt and pepper. Garnish each bowl
with strips of ham, carrots, and celery just before serving sprinkle
with parsley.-Maura Laverty, Feasting Galore.
