TBT: St. Patrick's Day Luncheon (and Green Pea Soup)

This is from my new/old cookbook - I'm not making this menu but thought you might like to see it. Now remember, the cookbook I'm getting this from was published back in the '30s - that might explain why under the category 'MENUS FOR SPECIAL OCCASIONS' St. Patrick's day only gets a luncheon, no corned beef dinner in sight. Times have changed fella's, now it's all about boiled dinner and green beer ;)

click here for instructions to make the pots

Interesting to note other occasions and menus listed include:

• Bridge Supper (jellied meat ring, vegetable platter, maple mousse)
• Men's Card Party (cold meats, strong cheese, spaghetti, tipsy pudding)
• For Hikers (camp hamburgs to broil, whole tomatoes, olives, cupcakes)
• Cocktail Party (salted almonds, olives, potato chips, assorted canapés)

ST. PATRICK'S DAY LUNCHEON

-green pea soup

-fried chicken

-persillade potatoes

-green pepper and grapefruit salad

-lemon ice with mint leaves

-small cakes

-green mints

-hard green candies

If you're still reading and interested - persillade potatoes are boiled potatoes (the recipe says either 12 small new potatoes or 6 medium-sized old potatoes - I've never seen potatoes that aren't 'new' being called 'old' hahah!) tossed with melted butter, lemon juice and coated with minced parsley.

Also, green pea soup is different from split pea soup (I assumed it was the same); in case I never make green pea soup to share with you, here is the recipe:

2 cups stock

1 quart water

1 quart green peas

1 celery stalk

1 onion

1 turnip

2 sprigs mint

1 T. flour

1 T. butter

salt and pepper

sugar

Reserve one half cup of peas, and to the stock and water add the rest of the peas, the celery stalk, onion and turnip cut into pieces, and the mint. Stew until the mass is tender. Strain through a sieve or coarse cheese-cloth. Thin with stock or water, if necessary; bind with a roux of flour and fat and season with salt, pepper, and a little sugar. Add the half cup of whole peas, stew for a few minutes, and serve.