Ingredients
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1
-
1/2
-
1
-
10
-
10
-
-
1
-
-
-
-
-
-
-
-
Directions
Jigg’s Dinner,Traditional Newfoundland Sunday Dinner. The tradition of Jigg’s Dinner dates back to when the explorers first discovered the new founde land. There are many theories on how this tradition got its name. Some say it is based on a comic strip character named jiggs – a man who loved his corned beef and cabbage.,It says there is a dark molasses pudding for this recipe. Where is it? I don’t see it as part of this recipe. Thanks.
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Steps
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1
Done
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Equipment 1 Large Stock Pot 2 Pudding Bags (the Amounts Listed Above Below Are Based on Serving 5 People.) When Planning to Make Jigg's Dinner, the Salt Beef and the Split Peas Should Be Soaked Overnight to Remove the Excess Salt. |
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2
Done
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the Next Day, Dump Out the Water in Which the Salt Beef Was Soaking. |
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3
Done
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Place the Beef in the Stock Pot and Put Enough Water in Just to Cover the Beef. |
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4
Done
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After an Hour of Soaking, Test the Water. |
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5
Done
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If It Is Extremely Salty, Dump Out That Water and Soak the Beef For Another Hour. |
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6
Done
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If the Water Is Fine, Fill Up the Pot With Water and Set It to Boil! |
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7
Done
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the Split Peas That Have Been Soaking Overnight, Must Be Drained. |
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8
Done
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Then, Place the Peas in the Pudding Bag (again Make Sure to Wet It), Tie It Properly and Drop in the Boiling Water. |
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9
Done
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Both of the Puddings Should Take Close to Two Hours. |
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10
Done
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Now Comes the Count Down For the Vegetables. |
