Home | History | Recipes | Song & Rhymes | Superstitions | Birth, Death & Marriage

Further Reading | Earning a Living | Thorney Hill | Stories | Galleries | Contact us | Links

 

Pot of Shackles

Adjust the quantities to suit your personal taste and the amount of people you are feeding

 

Ingredients

Water
Pheasant or whatever meat you have available
Onions
Split Peas (Soak overnight)
Lentils (Soak overnight)
Swede (Chopped)
Carrots (Chopped)
Parsnips (Chopped)
Turnips (Chopped)
Potatoes  (Chopped)
3-4 Packets of any soup mix

Dumplings:-


Water
Lard or suet
Flour


Instructions

  • Half fill a large cooking pot with water
  • Add prepared meat, onions, split peas and lentils
  • Cook until the meat is cooked through
  • Add all the vegetables and continue cooking until vegetables are ready
  • Add soup powder and mix well
  • Mix flour and fat with a little water and make into balls using floured hands
  • Float dumplings on top of meal and continue cooking for 15 – 20 minutes

 

<<Back to recipe index

 
  Copyright © 2008 | www.newforestromanygypsytraveller.co.uk | All rights reserved. | Site by TEKDesign.co.uk