IRISH COUNTRYHOUSE COOKING
Rosie Tinne
1974
Approximately 160 recipe contributions from Irish Countryhouses* with additional contributions by author Rose Tinne proprietress of the popular but defunct 1970s Snaffles Restaurant in Dublin. Irish Country Houses like bed and breakfasts, offer vacation accommodations and meals characterized by the use of fresh, seasonal and local ingredients. With delicacies like freshly gathered blueberries or chanterelle mushrooms, just harvested mussels or eels and local wild duck, true Country House cooking rivals that served in the best restaurants.
Recipes in this out-of-print treasure include:
Gaelic Steak made with Irish Whiskey from Whitechurch Lodge, Dublin;
Stuffed Shoulder of Connemara Lamb from Glendalough Lodge, Galway;
Gingerbread (May A. Carroll's Recipe) from Woodlawn House, Galway.
A few attractive engravings of houses scattered throughout. Each recipe signed by contributor and presented on the houses' letterhead.
*Countryhouses or Country Houses are Irish estates, manor houses or castles. Read more here: [What is a Country House?]
