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Saturday, March 7, 2015

Amuse Bouche

A-  A happy group of us drank our Patrick’s Pot in Fr Seamus Hennebry’s, the parish priest’s house. We had fresh cod’s head, salted marinated ling, smoked salmon, and fresh trout, with green cabbage and fragrant cheese with our meal. We had white wine, port, whiskey and punch in plenty….
B- We have ‘cobbledy’ for dinner today. It is not right to call it cál ceannann (white topped kale) for there is neither kale nor white cabbage in it, but white potatoes, fresh milk, good salted butter, salt as well, and pepper and onions warming it up. Myself, my children and my poor dear wife are gobbling it up - we have plenty of it, but not too much. 

 from The Diary of an Irish countryman 1827-1835 by Humphrey O’Sullivan. 

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