For centuries, oatmeal, milk and leeks were the staple diet of the Irish. In this recipe, all three are combined to make a tasty and substantial soup.
6 large leeks, washed and trimmed
2 pints milk
2 oz. butter
2 tablespoons oatmeal
1 teaspoon salt
½ teaspoon white pepper
1 tablespoon chopped fresh parsley
With a sharp knife, slice the leeks into 1-inch pieces and set them aside.
In a large saucepan, bring the milk and butter to the boil over moderate heat. When the butter has melted, stir in the oatmeal and cook the mixture, stirring constantly, for 1 minute.
Stir in the leeks, salt and pepper and cover the pan. Reduce the heat to low and simmer for 45 minutes, stirring occasionally with a wooden spoon.
Add the parsley and increase the heat to moderate. Bring the soup to the boil. Cook for a further 3 minutes. Remove the pan from the heat and pour the soup into a warmed tureen.
Serve at once.
A dark purple or green edible seaweed, Irish Moss is also known as CARRAGEEN MOSS or carragheen.
Irish Moss Mould
This unusual dessert is delicious served with sliced fresh fruit, such as peaches or oranges.
½ oz. Irish moss, washed and soaked in cold water for
1 pint milk
½ teaspoon vanilla essence
1 tablespoon sugar
Drain the moss and place it in a medium-sized mixing bowl.
In a medium-sized saucepan, scald the milk, vanilla essence and sugar over moderate heat (bring to just below boiling point).
Remove the pan from the heat and pour the milk on to the moss, stirring constantly. Return the mixture to the pan.
Bring to the boil over moderate heat and, stirring constantly, cook for 15 minutes, or until the mixture is thick.
Remove the pan from the heat and strain the mixture into a small mould.
Set the mould aside to cool to room temperature, then place it in the refriger- ator. Chill for at least 1 hour, or until it has set.
To turn it out, quickly dip the base of the mould in hot water. Holding a serving dish, inverted, over the mould, reverse the two. The dessert should slide out easily on to the dish.
Serve at once.