A simple farmhouse terrine can be one of the most pleasurable things to eat. For a nice variation, use rabbit, chicken or veal, or a mixture, instead of the boiling bacon. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.
Serves 6 
120 mins + setting time Rate this recipe
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450g belly of pork
225g boiling bacon, lean, soaked
450g ox liver
pinch of chopped rosemary
2 bay leaves
about 6 strips streaky bacon
1 garlic clove, crushed
salt and ground pepper
1 tsp nutmeg
2 egg yolks
3–4 tbsp sherry or, better still, brandy
Terrine dish
Mixing bowl
Baking dish
This cake was eaten by the poor of Dublin in the nineteenth and early twentieth centuries, for it was very cheap because it was made by bakers from their stale cake or bread stocks. This can be made with stale cake rather than bread if preferred, in which case omit the dried fruit. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.
Scones are so quintessentially Irish and are something nearly everyone has a recipe for, whether it belongs to you, your mother or was even passed down from your grandmother. This recipe has a sweet twist with the use of some lovely Irish honey alongside the traditional ingredients. The addition of this great Irish product gives the scones a lovely heady flavour and really adds that special something to a classic recipe. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.
This might come as a surprise to some people, but I found this recipe in an eighteenth-century manuscript, spelt ‘amulet’ (maybe it was considered lucky to eat it), and it is extremely good and filling. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.