[From Manx Cookery Book,1908]

Published as "The Manx Cookery Book of Favourite Dishes" issued in aid of the Peel Church Spire Re-building fund. Edited by Sophia and Louisa Morrison - Manchester:Sherrat & Hughes, 1908.

Thanks to George Callow for making available his copy, typed up by Lara Callow, as the book was too fragile for scanning. Only the section dealing with specifically Manx Dishes(pp173-203) is included; the order is as in the book, however the format has been slightly changed to place Manx and English translations opposite each other.

 

BROISH VAINNEY

Mrs. Creer, Ballachurry, Greeba

Gow lieh berreen dy arran-oarn as chiow eh trooid ayns ny smaragyn; eisht brish eh ayn meeryn veggey as cur ayns jyst dy vainney- geayr. Lhig da shassoo son tammylt beg roish ee.

MILK BROISH

 

Take half a cake of barley bread 2 or 3 days old, toast it well, and when thoroughly warm break into small pieces and put into a basin. Let it stand for five minutes before eating.

 

 

COWREE

Mrs. T. Moore, Brookfield, Port Erin.

Jeant jeh meein-corkey beihlt meein.

Cur yn meein ayns crockan as coodjagh harrish lesh ushtey gys daa oarlagh; eisht mastey as fasgail eh three laa. Eisht cur eh trooid shollane as cur eh ayns pash yiarn, broie son oor.

Dy ve eeit lesh bainney millish.

COWREE

 

Made of fine oatmeal.

Put the meal in a crock and cover with about two inches of water, mix and leave it three days. Then put it through a sieve and into an iron pot. Boil for an hour.

To be eaten with new milk.

 

 

COWREE

Miss I. Canell, Michael.

Put some oatmeal-about 8 tablespoonfuls to 1 qt. of cold water-into an earthenware vessel, let stand 3 or 4 days, stirring occasionally then strain through a hair sieve. Pour the trained part into a saucepan, set over a moderate fire and stir all the time till it thickens. Boil 5 minutes or more, and just before removing from the fire add a little salt. To be served as porridge with milk or cream, or if cold with hot.

 

   COWREE

Mr. C. Roeder, Manchester.

(Geidit voish ny mooinjer-veggey)

Gow mysh lieh tubbag bleeaystyn y veinn-corkey as cur eh ayns crockan nuy laa coodit lesh ushtey, as tra te er n'aase geyr te aarloo dy heilley-te eisht enmysit ushtey gial. Te eisht currit ayns pasy vooar er yn aile, as te chynn'aase cheu. Eisht te aarloo dy ve folmit ayns claaryn dy ve eeit lesh bainney.

COWREE

(Recipe filched from the fairies.)

 

Steep the husks of a bushel of oats, with a handful or two of fine oatmeal, for 9 days in sufficient water to cover ; when it has become bitter run the water through a sieve to remove the husks then it is like white water. Now fill the biggest pot you have in the house with it, stir it with a pot-stick all the time it is on the fire, until it becomes thick and solid. When it is quite cold boil it with milk and serve.

 

 

   FUMBYREE

Miss K. Quirk, Patrick Street, Peel.

  • Oarn skihlt.
  • Flooyr.
  • Bainney millish.
  • Ushtey.

Gow oarn skihlt as broie eh anys ushtey mysh daa oor, eisht cur paart dy vainney millish ayn, eisht mastey red beg dy flooyr ayns bainney feayr as cur ad ayns y phash, as mastey ad gys bee ad currit ihieu gys cloie.

SHELLED BARLEY PORRIDGE

 

  • Shelley barley.
  • Flour.
  • New Milk.
  • Water.

Take shelled barley and boil it in water about 2 hours, then add some new milk in. Mix a little flour in cold milk and put in the pot and stir until it begins to boil.

 

 

   PODDASH MEINN-CORKEY

Mr. W. Cubbon, Douglas.

Poddash meinn-corkey as bainney millish dy-liooar.

OATMEAL PORRIDGE.

 

Oatmeal porridge and new milk enough.

 

 

PORRIDGE.

The Hon. J. K. Ward, Montreal.

When the water is nearly boiling, slowly sprinkle in the oatmeal with the left hand, while. stirring round and round with the cass-spein (the stick end of the wooden spoon) with the other hand. Add the salt and simmer for 1/2 an hour or longer.

 

   SOLLAGHAN

(Son Anjeal Moghrey Laa-yn-Ollick.)

Mrs. W. Cashin, Shore-road, Peel.

Cur ghaa-ny-three dy vowlyn dy veinn corkey Ayns pot-oghe dy creoiagh gys te cullyr ruy; Eisht cur y vroit er gys te mestit mie ry-cheilley. Cur lane spain dy eeym, as pibbyr as sollan huggey dy yannoo blastal jeh.

SOLLAGHAN.

(Served at breakfast on Christmas Day morning)

 

Put some oatmeal in a pan on the fire and keep stirring until it is thoroughly dry and crisp, then skim the top of the broth pot on to it and stir well. Season with pepper and salt.

 

 

   SOLLAGHAN.

(Bee Shenn Vannin.)

S. Mylvoirrey, Purt-ny-Hinshey.

"Dy yanno mess dy hollaghan gow lane bowl ny jees dy vienn corkey. Cur y veinn ayns pot-oghe ny ayns pan er yn aile as freill chyndaa y veinn gys te creoit ayns cullyr ruy. Eisht cur y veinn ayns claar ; cur sollan as pibbyr lesh cramman dy eeym ayn dy yannoo blastal jeh. Eisht cur ghaa-ny-three dy vowlyn jeh-n anvroie ny broit harrish y veinn, as chyndaa as mastey eh gys t'eh Chiantyn dy-cheilley ayns crammanyn. Eisht chig da shassoo son tamylt ; eisht Chicen seose y claare lesh y vroit gys t'eh thanney dy-liooar dy ve shirveishit magh ayns plateyn er y voayrd dy ee. Ta shoh Chongey follan son deiney."

SOLLAGAN.

(Old Manx Recipe.)

 

To make sollaghan, take a basinful or two of oatmeal. Put the meal in the oven or in a pan upon the fire, and keep turning the meal until it is crisped to a reddish color. Then put the meal into a dish. Add salt and pepper with a lump of butter to flavor it. Then put two or three basinfuls of pot-liquor or broth upon the meal, and stir and mix it until it sticks together in lumps. Fill up the dish with the broth until thin enough to serve out into plates upon the table to eat. This makes a wholesome meal for men.

 

 

   SOLLAGHAN.

Mr. T. Moore, Brookfield, Port Erin.

Garvain broit ayns soolagh feill-vart, tra bee chiu myr poddash cur ad ayns claare as goaill yn soolagh maroo.

   SOLLAGHAN

 

Boil groats in broth, when as thick as porridge. Put in a dish and take the broth with them.

 

SOLLAGHAN

(Served at breakfast on Christmas Day morning)

Rev. R. D. Kermode, M.A., Maughold Vicarage.

Put some oatmeal in a pan upon the fire and stir until crisp and reddish. Add butter, pepper and salt. Skim the broth pot on to it and stir well until it sticks together in lumps. Serve with broth.

 

BROIT SKEDDAN.

Mr. Caesar Cashin, Peel.

Gow jeih skeddan oor, lesh shoushaghyn giarrit meen, lesh pibbyr as sollan dy vlastey. Giare ny king as fammanyn jeu, screeb as niee ad dy ghlen. Cur ayns y phash ad, lesh ny shoushaghyn, lesh pibbyr as sollan, ayns mysh kaart dy ushtey feayr as lhig daue cloie son mysh kerroo oor. Eisht scarr ny craueyn voue as shirveish ad cheh ayns y broit.    

HERRING BROTH.

 

10 fresh herrings, shallots or chives, pepper and salt. Clean and scrape the herrings well, removing heads and tails, place in a pot, with the shallots finely chopped, add pepper and salt to taste and 1 quart of cold water. Bring to the boil then simmer for 15 minutes. Serve the herrings in the broth, removing the bones.    

 

GOOD MANX BROTH.

Mr. A. N. Laughton, High Bailiff of Peel.

" I do not know how to make it, but I know when it is good."  

  MANX BROTH.

Mrs. Cain, The Esplanade, Douglas.

Boil the water, add all the ingredients except the parsley, and simmer gently for 2 hours. Ten minutes before serving, take out the meat, cut it into small pieces, return it to the pan, add also the parsley, re-boil and serve very hot.  

MANX BROTH FOR A WEDDING

Miss Graves, Douglas.

Fill the three-legged pot 3/4 full of water and hang it on the slowrie. Put in the mutton and pork, which should have been put in water to soak overnight, add the barley and groats; boil about an hour, then add the fowl, the turmit and carrots, sliced, the cabbage, chopped fine, the thyme, chives, and about a couple of handfuls of parsley picked small. Boil an hour, adding a few potatoes about 20 minutes before taking off the fire. Serve in basins. N.B.- When well done the broth should be thick enough for the spoon to stand up in the middle of the basin.

CARROO FUINNT.

Mr. W. J. Cain, Doolish.

  • 1 carroo.
  • 2 lane-spein-boayrd dy vrooillagh arran.
  • 1 lane-spein-tey dy pharslee giarrit myn.
  • 1 ooh veg.
  • 1 unns dy eeym.
  • 1/4 pynt d'ushtey.
  • Minniag dy lossreeyn villish.
  • Pibbyr as sollan da blastyn.

Glen, screeb as niee yn eeast; jean pronney marish yn chooid elley jeh ny reddyn er-lhim mey yn eeym, cur shoh ayns cheu-sthie yn eeast as puaal seose eh. Cur eh avns claare-stainney smarrit dy-mie, deayrt mygeayrt y mysh yn ushtey as cur yn eeym er y vullagh ayns meeryn veggey. Lhig da fuinney mysh un oor.  

BAKED CARP  

 

  • 1 carp.
  • 2 tablespoonfuls bread-crumbs.
  • 2 tablespoonfuls chopped parsley.
  • 1 small egg.
  • 1 oz. butter.
  • 1/4 pint stock or water.
  • A pinch of sweet herbs.
  • Pepper and salt to taste.

Clean, scrape and wash the fish; make a force- meat with the rest of the ingredients except the butter, put this inside the fish and sew up. Put in a well greased dripping tin, pour round the stock or water and place on top the butter in small pieces. Bake about 1 hour.  

 

BOLLAN NY HOUNEY.

Mrs. Daughtery, Gordon.

  • Bollan sailjey.
  • Ushtey feayr.

Cur un bollan sailjey ayns ushtey feayr fudny-hoie; eisht lhig da broie gys t'eh meiygh. Eisht shirveish eh lesh praasyn broojit as pesmadyn. Ta shoh shibbyr mie er oie houney.  

HOLLANTIDE EVE SUPPER-DISH.

 

  • Salt bollan.
  • Sufficient cold water to cover fish.

Soak the fish overnight, and boil it until tender, putting it over the fire in cold water. Serve with mashed potatoes and parsnips. This is a special supper-dish on Hollantide Eve.  

 

BARNEE FRYIT.

Mrs. Quirk, Carn-ny-Greïe.

  • Kaart dy varnee.
  • Eeym ny blenniek vuickey.

Cur ny barnee ayns ushtey as sollan fud-ny- hoie; scar ny shliggyn voue, cur ayns pash lesh eeym ny blennick vuickey as lhig daue broie ayns yn eeym gys hig ad gys cullyr ruy. shirveish cheh klesh aran as eeym

 

FRIED LIMPETS.

 

  • 1 qrt limpets.
  • Hot butter or lard.

Soak the "flitters" overnight in salt and water, then parboil and take off the shells. Clean them well and fry in hot lard until of a nice brown colour. Serve hot with bread and butter.  

 

 

HAAILEY DY BRICK SPOTTAGH.

Mrs. J. Nelson, Ramsey.

Gow kiare brick, lesh ghaa-ny-three dy uni- shyn giarrit thanney, cur pibbyr, as sollan, as spiceyn ny vud wheesh as nee blastal jeu. Lhieen builg ny brick lesh ny unishyn as spiceyn, as bee feer chiarailagh dy rubbey cheu- mooie jeh ny brick dy-mie lesh lheid cheddin. Eisht soillee ad dy-mie lesh flooyr as ooh. Cur lieh pynt dy feeyn-geayr as red beg dy ushtey ayns y chlaare maroo, eisht cur ayns oghe braew cheh son oor. Dy ve eeit feayr.  

 

PICKLED MACKEREL.

 

Cut 2 onions in thin slices, mix with salt and pepper, and a little mixed spice; then have mackerel ready, put a little of the onions inside rub the outside with them, and then rub with flour. Put them in the dish, add the remainder of the onions, 1/2 pint vinegar, and a gill of water; bake in a slow oven. To be eaten cold.    

 

PRAASYN AS SKEDDAN.

The Right Rev. T. W. Drury, Bishopscourt.

Palchey praasyn as skeddan dy-liooar.  

 

POTATOES AND HERRING.

 

Plenty potatoes and herring enough.  

 

 

CLAARE DYN JISHIG.

(Dy ve eeit lesh eeayst er Jeheiney-chaist.)

Mrs. Corkill, Circular Road, Peel.

  • 2 punt dy phuddasyn.
  • 6 unnsyn dy eeym.
  • 1 cappan dy vainney.
  • 1 cappan dy ushtey.
  • Pibbyr as sollan.
  • Teayst dy arran-giare.

Giar ny puddasyn myn. Cur eeym er claare as lhieen eh lesh puddasyn as eeym ny-vud. Cur y bainney as ushtey er, coodee harrish lesh eayst dy arran-giare, as aarlee ayns oghe braew.  

 

FATHERLESS PIE.

(To be eaten with boiled fish on Good Friday.)

 

  • 2 lbs. potatoes.
  • 6 oz. butter.
  • 1 cupful milk.
  • 1 cupful water.
  • Pepper. Salt.
  • Short pastry.

Cut the potatoes into small thin pieces, butter a pie dish, fill with layers of potatoes, and piece of butter, until all are used, adding a little pep- per and salt to each layer. Pour over the milk and water, put over all an ordinary pie crust and bake in a moderate oven.

 

 

PRINJEIG.

(Bee Blastal Shenn Vannin.)

Mr. J. J. Kneen, Port Erin.

Fow kione, aane, cree, scowanyn, as prinjeig keyrragh voish yn feilleyder eu. Glen ad dy- mie. Broie cooidjagh yn kione, aane, cree as scowanyn dys bee meigh. Gow yn eill jeh'n chione, as giarrey ooilley dy-myn cooidjagh lesh unishyn, pibbyr as sollan rere yn blas- tynys eu. Cur stiagh began lane-duirn dy veinn-chorkey garroo (S'mie lesh sleih ennagh puddaseyn giarrit feer thanney currit stiagh aynjee reesht). Jean mastey ooilley dy- mie cooidjagh, as whaaley seose ayns y phrin- jeig. Kiangle seose dy-chionn ayns aanrit as broie son three ny kiare dy ooryn. Cur lesh dys y voayrd cheh lesh puddaseyn broit. Frea- yll yn awree jeh'n chied broie son ny puddaseyn. Foddee eh ve eeit lesh arran as eeym myrgeddin.

 

HAGGIS.

(An old Manx Savoury Dish.)

 

Get a sheep's head, liver, heart, and lights from your butcher. Clean them well. Boil together the head, liver, heart and lights until they be tender. Take the meat of the head and  chop all finely together with onions, pepper and salt according to taste. Put in a few handfuls of coarse oatmeal. (Some people like potatoes cut very thin put in it also.) Mix all well together and sew up in haggis. Tie up tightly in a cloth and boil for 3 or 4 hours. Serve up hot with boiled potatoes. Save the gravy of the first boiling for the potatoes. It may also be served cold with bread and butter.  

 

 

PYE MARREY
NY THREE KEARTYN THREE.

Mr. and Mrs. Cashin, Douglas Road, Peel.

Cur ayns pash soiagh dy phraasyn aw giarrit ayns shlissagyn, jean ad blastal lesh unnishyn giarrit dy-myn, pibbyr as sollan, eisht cur soiagh dy shlissagyn dy eill; jean meer dy teayst lesh eeh, mysh un oarlagh er cheeid, as runt myr yn phash; cur lieh phynt dy ushtey sy phash, as jean coodagh yn eill lesh yn teayst, chionney eh noi cheughyn yn phash; choie dy- moal son daa oor. Gow tastey. Cordail rish yn chenn saase hisagh ve three soiaghyn, as bee yn pye share uinnt ayns shenn oghe phash, as coagyrit mullagh as bun

 

SEA PIE
OR THREE TIMES THREE

 

Put into a pot a layer of raw potatoes cut into slices, which season well with minced onion, pepper and salt, then put a layer of slices of meat; make a piece of paste with suet, about 1 inch thick, and round like the pot; put 1/2 pint of water in the pot, and cover the meat with the paste, pressing it against the side of the pot simmer for 2 hours. N.B.- According to the old recipe there should be three layers, and the pie will be best baked in an old pot-oven, thus being cooked top and bottom.  

 

DY YANNOO BRAGHTAN DY ARRAN-OARN.

Mr. John Nelson, Ramsey.

Gow berreen dy arran ?oarn as cur palchey eeym er, skeayl un skeddan oor skeilt as roastit er, as roll seose dy cruin ad ry-cheilley. Ta shoh braghtan mie dy chur ayns dty phoggad tra t'ou goll er journaa.  

 

MANX SANDWICH

 

Take a cake of barley bread and put plenty of butter on it. Spread a fresh herring split and broiled upon it, and roll them up compactly together. This is a good "braghtan " to put in your pocket when you are going on a journey.  

 

 

BRAGHTAN DELBEE.

Mr. J. Moore, Patrick.

Gow meer dy berreen-oarn. as skeayl eh lesh eeym mie. Cur cheeid dy phraasyn.broojit er. Eisht gow mynagyn dy skeddan sailjey as skeayl harrish. Eisht cur cheeid elley dy phraa- syn er, as eisht cur meer dy verreen-oarn lesh palchey eeym er harrish shen. Lhisagh yn braghtan shoh ve eeit choud's ta ny phraasyn cheh.      

 

DALBY SANDWICH

 

Take a piece of barley cake and spread it over with fresh butter, add a layer of potatoes bruised, then a coating of salt herring nicely picked and free from bones; upon this spread another layer of potatoes, and cover with barley cake And butter. A seasoning of pepper is an improvement. This " braghtan " should be eaten hot.    

 

 

BINJEAN.

Miss A. E. Corrin, Glenfava.

Put a quart of milk into a dish and let it warm in the oven. Then add a teaspoonful of stepe (rennet). And let it stand in a cool place until set. When cold it is ready for use. Serve in saucers with cream and sugar.    

BINJEAN.

Canon Kewley, M.A., Arbory Vicarage.

Heat the milk slightly, stir in the steep thoroughly, and place in a glass dish. When cold serve with sugar and cream. A little nutmeg grated on the binjean when cold, is considered an improvement by some.

 

GRISSNIUYS.

Mrs. Quirk, Market Street, Peel.

  • Bainney.
  • Shugyr.
  • Sollan.

Gow yn nah ny yn trass bainney veih yn booa lurg jee brey. Sheeley ayns claare lesh craa beg dy hollan as shugr ny-vud dy blaystyn. Fuinney moal ayns oghe dys te chiu.

 

BIESTINGS.

 

  • Milk.
  • Sugar.
  • Salt.

Take the second or third milking of the cow after calving. Strain the milk into a pudding dish, add a pinch of salt and sugar to taste. Bake slowly in an oven until set.

 

 

BONNAG ARRAN OARN.

Miss M. Callow, Ramsey.

  • 3/4 punt dy vein-oarn
  • 1/4 punt dy flooyr-veein.
  • 2 unns dy eeym ny blennick vuck.
  • Lane spain beg dy yastee-hollan.
  • Lane spain beg dy tartar.
  • Bainney-geayr as sollan.

Jean mastey dy-cheilley gys teayst. Jean bonnagyn jeu, as aarlee ayns oghe braew cheh son mysh oor. Ta bonnagyn flooyr jeant er yn aght cheddin.  

 

BARLEY MEAL BONNAG.

 

  • 3/4 lb. barley meal.
  • 1/4 lb. flour.
  • 2 oz. lard.
  • 1 small teaspoonful soda.
  • 1 small teaspoonful cream-of-tartar.
  • Salt.
  • Buttermilk.

Mix the barley meal, soda, cream-of-tartar, and salt well together in a bowl. Rub in the lard until as fine as oatmeal, then add sufficient buttermilk to make into a moderately soft dough. Form into 2 or 3 round of oblong shaped loaves. Bake in a moderately hot oven about an hour. Flour bonnags are made in the same way by omitting the barley and adding the same weight of flour to the other ingredients.

 

 

ARRAN JINSHAR.

Mr. W. J. Cain, Doolish.

  • 1 punt dy flooyr.
  • 3 unnsyn dy smarrey muck.
  • 4 unnsyn dy shugyr dhone.
  • 1 naggin dy vainney millish.
  • 1/2 phunt dy soolagh-shugyr.
  • 2 lane-spein-tey dy jinshar beihllt.
  • 1 lane-spein-tey dy yastee-hollan.
  • 1 lane-spein-tey dy phoodyr fuinney.
  • 1 lane-pein-tey dy rass-carvay (myr Silliu)
  • 1 ny 2 dy oohyn.
  • Sollan.

  Jean mastey cooidjagh ny stoohyn chirrym lheie yn smarrey as yn soolagh-shugyr ayns pash. Jean mastey yn ooh dy-mie as jean mastey ad ooilley cooidjagh. Deayrt ad ooilley ayns claare-stainney mooar. Lhig daue ve fuinnt ayns oghe lane-vie cheh son mysh oor

 

GINGERBREAD.

 

  • 1 lb. flour.
  • 3 oz. suet, dripping or lard.
  • 4 oz. brown sugar.
  • 1 gill milk.
  • 1/2 lb. syrup.
  • 2 teaspoonfuls ground ginger.
  • 1 teaspoonful carbonate soda.
  • 1 teaspoonful baking powder.
  • 1 teaspoonful caraway seed (if liked)
  • 1 or 2 eggs.
  • Salt.

Mix the dry ingredients together, melt dripping and syrup in a pan. Beat the eggs well. Mix all well together. Pour the mixture into a large dripping pan. Bake in a moderate oven nearly one hour.  

 

 

BERREENYN INNYD

Mrs. R. Shimmin, Peel.

  • Pynt dy flooyr.
  • Kaart dy vainney-geayr.
  • Lane spein beg dy hollan.

Lane spein beg dy yastee-hollan Jean shio mastey dy-cheilley gys t'ad ooilley jeant meein. Eisht cur lane cappan er y phan son dagh berreen, aarlee gys t'ad cullyr ruy. Cur eeym eddyr oc, as lhig daue shassoo son tammylt beg. Ee choud's cheh. Lhisagh yn towse shoh dy vein jannoo mysh jeih berreenyn as hoght.  

 

MANX PANCAKES.

 

  • 1 pt. flour.
  • 1 qrt. Buttermilk.
  • 1 small teaspoonful carbonate of soda.
  • 1 small teaspoonful salt.

Stir the buttermilk very gradually into the other ingredients, making a smooth batter free from lumps, until the quart is all stirred in. Pour a teacupful of the batter into a well greased heated frying pan. Fry over a moderately hot fire. When lightly browned on each side, take off and pile one over the other on a warm plate. rub a little butter over each cake as it is out on the plate. This recipe should make one and a half dozen cakes.  

 

 

BERREEN GIAR VANNINAGH.

Mrs. Clague Crofton, Castletown

  • Nee shiu goaill punt dy vein corkey veen.
  • Kerroo punt dy eeym.
  • Kerroo punt dy smarrey muck.
  • Lieh punt dy hugyr.

Un lane spain boayrd dy phoodyr son fuinney as red beg dy hollan. Jean shiu yn eeym as smarrey bog. Agh ny jean shiu lheie ad. Mastey shiu ad lesh yn vein corkey. AS jean teayst jeu marish red beg dy chesh shugr as jean berreenyn jeu. Cur shiu y teayst ayns claareyn stainney slaait lesh eeym. Cur shiu ayns oghe cheh. Tra t'ad fuinnt giare shiu ad ayns meeryn keare cor neilagh.

 

MANX SHORT CAKE.

 

  • Take a pound of fine oat meal.
  • Quarter of a pound of butter.
  • Quarter of a pound of lard.
  • Half a pound of sugar.
  • A tablespoonful of baking powder and a little salt.

Mix the butter and lard soft, but do not melt them. Mix them with the oat meal, and knead with a little treacle, and roll into cakes. Put the dough in the dishes rubbed with butter. Place in a hot oven. When they are baked cut into squares.

 

 

MIE SON SLEIH ASLAYN TAGH.

Dr. Clague, Castletown.

Chiow shiu pint dy vainney red beg. Bleckey shiu ooh ayns cappan. Mastey shiu ad coodjagh. Cur shiu ayn lane spain boayd dy son lagh binnid. Cur addy Chiattee dy yannoo binjean. Foddee shiu goaill eagh tyr ooillagh as shugyr marish.   Nee shiu goaill pint dy vainney. Nee shiu bleckey daa ooh. Nee shiu mastey ny oohyn as y bainney coodjagh. Cur shiu ayn red beg dy hollan, shugyr As spiceyn. Nee shiu fuinney ayns oghe nagh vel ro heh.   

 

GOOD FOR PEOPLE OUT OF HEALTH.

 

Warm slightly in a pint of milk. Whisk an egg in a cup. Mix them together. Put a small spoonful of essence of rennet. Place aside to make curd. You may take cream and sugar with it. Take a pint of milk. Whisk two eggs. Mix the eggs and milk together. Put a littler salt, sugar and spice. Bake in an oven that is not too warm.

 

 

BERREENYN KEYL.

Mrs. Kee, Peel.

  • 1 punt dy flooyr.
  • 1/2 spein-tey dy yastee-hollan
  • Bhittag vea.
  • 2 lane spein-sollan dy hollan.

Gow shiu yn flooyr, jastee-hollan, as sollan, as jean mastey ad cooidjagh. Cur dy-liooar bhittag ayn dy yannoo teayst bog as jean gob- bragh ad dy-mie cooidjagh. Tra ta shoh meeley shyndaa eh er boayrd flooyrit dy-mie, as rowl ad magh ayns berreenyn thanney, eisht jean fuinney ad er gryle.

 

SLIM CAKES.

 

  • 1lb. flour.
  • 1/2 teaspoonful carbonate of soda.
  • Rich sour cream.
  • 2 saltspoonfuls salt.

Sift together the flour, soda, and salt; work this all well together moistening it first with sufficient cream to from a soft dough. When this is smoother, turn it on to a well-floured board, and roll into thin cakes, then bake on a gridle.  

 

 

BERREENYN JASTEE-HOLLAN.

Mrs. Enos Christian, Ballacraine.

  • 3 puint dy flooyr.
  • 1/4 puint dy vlennick-vuc.
  • 1 lane spein-tey mie dy hollan.
  • Bainney-geayr.

Jeah mastey ad ooilley dy-mie cooidjagh, cur dy-maol huggey yn bainney-geayr (nee bainney) millish t'er hyndaa geayr jannoo chammah derrey ta'n teayst bog dy-liooar son rowlah magh. Ny jean eh ro vog ny nee eh lhiantyn gys maidjey fuinney. Rowl magh yn teayst gys mysh cheeid lieh oarlagh, as jean giarrey eh gys cummey runt myr ta shiu laccal eh. Jean fuinney eh er gryle ny phash harrish aile meeley. tra t;eh er nirree as red beg dhone chyndaayn berreen as lhig da'n cheu elley geddyn red beg dhone.

 

SODA CAKES.

 

  • 3 lbs. flour.
  • 1/4 lb. lard.
  • 1 heaped teaspoonful salt.
  • 1 small teaspoonful carbonate soda.
  • Buttermilk.

Mix all well together and stir gradually some buttermilk (new milk that has turned sour will do either) until the dough is soft enough for rolling out. Do not make it too soft or it will stick to the rolling pin. Roll out the dough to about a thickness of 1/4 inch, and trim to a round shape the size required. Bake on a griddle or pan over a not too hasty fire. When it has risen and is slightly brown turn the cake and let the other side brown lightly.  

 

GODDAG VALLOO (DUMB CAKE)

(Made on old Hollantide Eve.)

Mr. William Cashin, Peel Castle.

A remnant of the ancient mythology -" and they made cakes for the Queen of Heaven." The new moon being considered the goddess of matrimony. The cake must be made of flour and water without any leaven, and in silence, and baked in hot turf ashes. A piece must be eaten walk- ing backwards to bed. A number may join in performance and they are supposed to dream their future husbands.        

FEEYN BERRISH-TRAMMAN.

Mrs. J. J. Kneen, Port Erin.

  • 4 kaartyn dy verrishyn-tramman mea.
  • 2 lane cappan brishey-hrostee dy raisinyn
  • 6 kaartyn dy ushtey broie.
  • 2 veer dy yinshar slane.
  • Gys dagh 4 kaartyn dy soolagh cur huggey 6 lane cappan brishey-hrostee dy shugyr crammanagh.
  • 3 cloveyn.
  • Shlissag dy arran-ghreddan.
  • 4 ooilley-spiosyn.
  • 1 dus. Almonyn millish.

Gow ny stilk jeh ny berrishyn as niee ad. Cur ad ayns phash-craie moar, deayrt yn ushtey broie orroo, jean coodagh dy-chionn as jean faagail ad 24 ooryn. Sheel yn soologh trooid shollane geaysh, broo as traasty dy-mie ny berrishyn. Jean towse yn soolagh ayns phash craie. Cur huggey ny reddyn elley. Cloie son un oor. Gow mennick yn kesh jeh. Lhig da feayragh. Tra blaa-hiass jean deayrtey eh ayns mullag ny costraylyn. Slaa jastee er yn arran- greddan as cur hugyn feeyn. Jean coodagh yn vullag as lhig da sooraghlson kiare laghyn jeig. Tra t'eh er scuirr, cur eh ayns yn vullag fakin dy vel y dhull chionn, as jean stoyral ayns boayl feayr chirrym. Cur eh ayns boteilyn mysh yn Ollick.    

 

ELDER-BERRY WINE.

 

  • 1 gallon ripe elderberries.
  • 2 breakfastcupfuls raisins.
  • 6 quarts boiling water.
  • 2 pieces whole ginger.
  • To each gallon of juice allow 6 breakfast-cupfuls loaf sugar.
  • 3 cloves.
  • A slice of toast.
  • 4 allspice.
  • 1 doz. sweet almonds.
  • 1/2 oz. yeast.

Strip the berries from the stalks and wash them. Put them in a large earthenware jar, pour the boiling water on them, cover tightly, and leave 24 hours. Strain juice through a hair sieve, braising and pressing the berries well. Measure the juice into an earthenware pan or a preserving pan. Add the required quantity of the ingredients. Boil for 1 hour. Keep it well skimmed. Let it cool. When luke warm pour into a cask or jars. Spread yeast on the toast and add to the wine. Cover the cast and let it ferment 14 days. When it has stopped, cork it down tightly in store in a cool dry place. Bottle it about Xmas.  

 

 

FEEYN SMEYR-GHOO.

Mr. and Mrs. T. Quane, Peel.

  • 5 kaartyn smeir-ghoo.
  • 5 kaaryn dy ushtey feayr.
  • Shugyr Demerara.

Cur yn mess as yn ushtey ayns crockan. Lhig da shassoo son 3 ny 4 dy laghyn, mastey yn  mess dy chooilley laa; eisht choiue ad nyneesht cooidjagh son jeih minnidyn. Lurg shen, cur yn soolagh trooid shollane, as tra dy bee eh blaa-hiass, cur gys dy-chooilley kaart jeh'n soo- lagh, un phunt dy suhyr Demerara. Lhig da'n soolagh lheie ersooyl, as tra bee eh feayr cur eh ayns boteilyn. Lurg jeih laa cur dys dagh boteil lane spein-boayrd dy vrandy.

 

BLACKBERRY WINE.

 

  • 5 qrts. blackberries.
  • 5 qrts. cold water.
  • Demerara sugar.

Put the fruit and water into a crock. Let this stand 3 or 4 days, stirring the fruit every day then boil together for 10 minutes. After this strain off the liquor, and when lukewarm, add to every quart of the liquor, 1 lb. Demerara sugar. Let the sugar dissolve, and when cold bottle. After 10 days add to each bottle tablespoonful of brandy.  

 

 

LHUNE LOSSEREY.

(Shenn Saase Manninagh.)

Miss L. Shimmin, Peel.

Gow lane-doarn dy luss ny minniag, y lheid cheddin dy undaagagh, airh-hallooin, carrageyn- keoie, luss y chiolg, keym-Chreest, bossan fee- ackle, luss ny moal moirrey, vervain, edyr nep ny ob, as jean cloie son lieh oor as sheel trooid shollane. Gys hoght kaartyn dy soolagh cur edyr un phunt dy soolagh-shugyr ny lieh phunt dy shugyr aw as lhig da shassoo ayns boayl cheh gys blaa-hiass. Eisht cur huggey daa unns dy vastee as jean coodagh. Lhig da sooragh dy- mie, eisht gow shiu yn kesh jeh as cur ayns boteilyn.  

 

HERB BEER.

(Old Manx Recipe.)

 

Take 1 handful each of dandelions, nettles, yarrow, wild carrot, St John's wort, centaury, violet, marsh mallows, vervine, either horehound or hops, and boil for 1/2 hour and strain. To 2 gallons of liquid and either 1 lb. treacle or 1/2 lb. raw sugar, and let it stand in a warm place until lukewarm. Then add 2 oz. of yeast and cover. Let it work well, then skim it and bottle.  

 

 

KEIRN LIGGAR.

Mrs. Kneen, Michael.

 

 

Teiy lane dhoarn dy verrishyn unjin cliue, chirmey ad gys t'ad shirgit. Eisht cur ny berrishyn ayns pynt dy liggar son mysh jeih laa, broo as sheeil ad. Eisht cur mysh yn un towse dy syrup jeant dy shugyr bane.  

 

MOUNTAIN ASH LIQUEUR.

 

  • 1 pint brandy.
  • 1 pint syrup.
  • 1 handful picked keirn berries.

The berries must be dried till shriveled, then placed in brandy and left from a week to 10 days. then strain and mix an equal quantity of thick, very clear syrup, made with loaf sugar.  

 

 

DY REAYLL SMEIR-GHOO AS OOYLYN.

E. A. C., Peel.

  • Gow kiare punt dy smeir-ghoo
  • Shey ooylyn geayr (Paddy Kraayllyn ny Ooylyn share).
  • Nuy cappanyn dy shugyr bane.
  • Un cappan dy ushtey.

Broie ny ooylyn as sugyr ayns yn ushtey gys t'ad meiygh. Eisht cur ny smeir huc as broie er aile dree gys t'ad aarlit. Lhig daue feayraghey son tammylt beg, eisht cur ayns siyn chirryn cheh. Lhig daue shassoo gys laa-ny-vairagh eisht coodee lesh pabyr kiarit er ny hon as freayllee ayns boayl chirrym.

 

BLACKBERRY AND APPLE JAM.

 

  • 4 lbs. blackberries.
  • 6 sharp apples (the Paddy Kneale's are the best)
  • 9 breakfastcupfuls loaf sugar.
  • 1 teacupful water.

Cook apples, sugar and water till the apples are tender, add blackberries. Boil steadily till the jam sets. When cool pour into dry heated jars, cover with paper and keep in dry place.

 

 

GLEIG MILLISH KEIRN.

Miss E. C. Craine, Sulby.

  • Berrishyn mea keirn.
  • 2 lane cappan brishey-hrostee jeh shugyr crammanagh gys dagh jeh'n soolagh.

Gown y stilk jeh ny berrishyn, niee ad as sheel yn ushtey jeu. Cur ad ayns phash freayltag lesh dy-liooar ushtey feayr daue dy floaddal ayn.     Lhig daue cloie dy-moal er yn aile mysh daaeed minnid, ny gys bee yn ushtey jiarg as ny berri- shyn goaill toshiaght dy vrshey. Lhig da'n shoolagh v'eh currit trooid shollane; agh ny jean traastey yn mess. Jean shiu towse eh reesht ayns yn phash as cur yn shugyr huggey; cloie eh dy-tappee derrey nee paart jeh soiaghey dy- tappee, eisht cur eh er claare. Jean shiu goaill yn kesh jeh as cur eh ayns siyn craie.

 

MOUNTAIN ASH JELLY.

 

  • Ripe keirn berries.
  • 2 breakfastcupfuls of loaf sugar to each pint of juice.

Stalk the berries, wash and drain them. Put them into a preserving pan with enough cold water to well float them. Simmer about 40 minutes, or until the water is red and the berries are beginning to break. Strain off the juice, but do not press the fruit. Measure it back into the pan, add the sugar. Boil jelly quickly until some of it sets quickly when put on a plate. Skim well and pot.

 

OLD MANX DISH.

Miss C. E. Goodwin, Peel.

"Pott mie dy vainney broie
Lesh crie braew dy veinn er,
Lesh berreen dy arran oarn
Lesh cheeid dty vass dy eeym er."

A good pot of boiling milk
With a brave shake of meal on it,
With a cake of barley bread
With the thickness of your hand's palm of butter on it.  

 

LUSS-NY-GREG SAILLT.

Miss A. Keegan, Peel.

Cur luss-ny-greg ayns crockan as coodee lesh saailley, jean shiu mastey eh son shey dy laghyn eisht sheel yn ushtey jeh as cur eh ayns ushtey oor son kiare ooryn as feed. Eisht gow magh eh as jean chirmagh eh lesh eaddagh, as cur eh ayns costrayl lesh coodagh er. Cloie feeyn- geayr lesh cayenne, pibbyr, jinshar, mase, cloveyn as kuse veg dy ghuillagyn millish. Deayrt feeyn-geayr broie er luss-ny-greg. Jean shiu shoh son kiare dy laghyn, coodagh dy- chionn yn costrayl dagh keayrt as cummal eh faggys da'n aile. Cur ayns boteilyn tra feayr Nee meer veg dy ollym currit ayns y chostray jannoo ny share yn daah. Freayl eh ayn boteilyn voish yn aer.

PICKLED SAMPHIRE.

Miss Keegan, Douglas Street, Peel.

Put samphire in a crock and cover with brine stir every day for six days, then drain it and put in fresh water for 24 hours, then take it out and dry with a cloth, and put it in a jar with cover. Boil vinegar with cayenne, pepper ginger, mace, cloves, and a few bay-leaves, pour boiling vinegar over samphire. Repeat this for four days, covering jar closely each time and keep near the fire. Bottle when cold. A small bit of alum put in the jar will improve the color. keep in air-tight bottles.      

 

PUIDDIN OOH.

Mrs. Camaish, Peel.

  • 2 ooh.
  • Pynt dy vainney millish.
  • 2 cappan dy flooyr.
  • Red beg dy hollan.

Mastey ad dy-cheilley gys t'ad ooilley fud-y- cheilley, as gyn crammanynl eisht kiangle eh seose ayns aanrit, faastit ass ushtey cheh, as spreiht lesh flooyr. Cloie son oor, as ee lesh aunlyn millish. Aunlyn millish. Thanney daa lane spain lesh daa naggin dy vainney millish; cur da uns eeym as miljey eh lesh shugyr. Lhig-da cloie un minnid.  

 

BATTER PUDDING.

 

  • 2 eggs.
  • Pint of milk.
  • 2 cupfuls flour.
  • A little salt.

Make the batter with the above ingredients, when quite smooth, tie the mixture up in a pud- ding cloth wrung out in warm water and floured, boil for an hour, and serve with sweet sauce. Sweet sauce. Thin 2 tablespoonfuls of the batter with 1/2 pt. milk, add 1 oz. butter and sweeten with sugar. Stir and boil 1 minute.

 

 

SEASONING PUDDING

(An old Manx receipt.)

Mrs. Cain , the Esplanade, Douglas

Soak the bread in water over night, then squeeze it out. Add all the other ingredients,mixing it to a good thick batter with milk. Pour into a greased tin and bake in a moderately hot oven ¾ hr.

Serve with roast pork, or goose.

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