Ultimate Jiggs Dinner Print
2 lbs salt beef or salt riblets
2 cups split yellow peas
3 lb head of cabbage, quartered
1 medium turnip, quartered
6 carrots, whole
1 small onion, whole (optional)
6 large potatoes, whole
Butter or margarine
Black pepper to taste

Soak salt beef or riblets overnight; drain and add fresh water to cover.
Put split peas in pudding bag and tie, soak overnight.
Bring salt beef to a boil for 2 hours, changing water once or twice to desired taste.
Put prepared peas pudding in with salted beef.
Prepare vegetables and wash in cold water.
Add cabbage, turnip, carrots and onion.
Let boil together for  30 - 40 minutes and then add potatoes.
Cook until vegetables are tender.
Remove peas pudding from bag into a bowl, mash with butter and pepper.
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