Easy Jiggs Dinner
- 2 lbs salt beef or slat riblets
- 2 cups yellow split pears
- 3 lb head cabbage, quartered
- 1 medium turnip, quartered
- 6 carrots, whole
- 6 large potatoes, while
- 1 small onion, whole
- Butter or margarine
- Pepper to taste
Soak salt beef or riblets overnight. Drain and add fresh water to over salt beef. Put split peas in pudding bag and tie; soak overnight. Bring salt beef to boil for 2 hours, changing the water once or twice to desired taste. Put prepared peas pudding in with salt beef. Prepare the vegetables and wash in cold water. Add cabbage, turnip, carrots and onion. Let boil together for 30 -40 minutes, then add potatoes. Cook until vegetables are tender. Remove peas pudding from bag and put in a bowl, mash with butter and pepper.
