Manx Broth and Binjean (against sunburn and fairies) Manx = of/from the Isle of Man ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ One would think that by clicking [Translate this page] at the following www.google.com search for Broit Manninagh, something understandable in English would result. Just try it and enjoy the result. La soupe Manx - [ Translate this page ]Les Pages Jèrriaises. La soupe Manx Broit Manninagh. Eune èrchette Manx. (s'lon la couôteunme ... www.societe-jersiaise.org/geraint/jerriais/soupemanx.html - 4k The site is hosted by the "Jersey" speaking Channel Islanders. So, in good English and with thanks to http://www.iofm.net/community/ we can have 50 Manx recipes in English. IofM.net is an interesting site with 50 recipes and lots of links and especially an interesting selection of free downloads for those wanting to run their own webpage. IofM offers unlimited free webspace and unlimited email aliases. So, to the recipes now with the tales behind them built it. With Binjean, you can relieve sunburn (Australia listening?) and keep fairies away - just make sure no black cat walks through the room when churning. Enjoy them Manx Broth ---------- "I don't know how to make it, but I know when it is good" A.H. Laughton, former High Bailiff of Peel. The traditional dish served at a Manx wedding feast was broth which was eaten from wooden bowls known as piggins and supped with mussel shells called sligs. The guests travelled to church on horseback and when the ceremony was over they would gallop as fast as they were able to the bride's house. The first person to reach the house tried to catch a slipper from the bride's foot, and small pieces of wedding cake were scattered over her head as she was going inside. All the friends and relatives brought something towards the feast and there would be a lavish spread of fowls and cold meats to follow the broth. A barrel of ale was put on top of a hedge outside the house for people who were not at the wedding, and inside there would be pleanty of jough (ale) and wine. Ingredients: -Piece of Shin Beef -Marrow Bone -Salt -2 oz. Pearl Barley -Diced Vegatables -Sprig of Tyhme -Parsley Boil shin and bone together with a good pinch of salt. Keep topping up the water and when the meat is cooked, take it out. (The meat can be served cold as a separate meal). Put the stock on the heat again with the barley which has been soaked overnight. Let the liquid simmer until the barley is cooked, stirring occasionally to prevent it from sticking. Then add the diced vegetables - turnip, carrot, parsnip, leek, beans, cabbage, celery or whatever is available. Add the tyhme and parsley and keep the broth simmering until the vegetables are cooked through. Source: http://www.iofm.net/community/recipes/Soups/manxbroth.htm ~~~~~~~~~~~~~~~~~~~ Binjean ------- Butter was made on the farm by blowing the cream of each day's milk into the "bithag crock". When the cream ripened it was transferred to the churn and beaten until the butter separated from the buttermilk. If a black cat wandered into the dairy at churning time it was considered very unlucky, although at other times the opposite view was held. New milk would never be brought out of doors without a drop of water in it - to keep the fairies away; and at every churning time a small bit of butter was stuck on the wall for them. Butter was also used for the healing of cuts and bruises and thick cream was used to soften wounds and as a treatment for sunburn. Ingredients: -1 Pint of Milk -1 Teaspoon Rennet Made in the summer when there was plenty of milk, binjean (curds and whey) was a very popular dessert, using milk warm from the cow. If using cold milk, heat it gently to blood temperature. Add one teaspoonful of rennet to the warm milk and allow it to cool and set (about half an hour). Binjean was usually eaten plain, just sprinkled with sugar, but for variety fresh fruit may be added. http://www.iofm.net/community/recipes/Puddings/binjean.htm