Kale Cannon Recipe

(Old Irish Dish.)



Take ten or twelve good-sized potatoes, peel and boil in salt water, add

a large bunch of parsley previously washed and drained, and a pinch of

baking soda. When the parsley is done, which will be in ten or fifteen

minutes, take it up and lay it in a plate, drain it well and chop it,

leaving out the stems. Chop fine one onion; when the potatoes are cooked

place them at the back of the stove with a cloth and the lid over them;

mash them, adding the onions as quickly as possible as the hot potatoes

cook it, add a little pepper and salt and about one-half cup of hot milk

with a lump of butter melted in it. Mix all together, serve with a

little butter with each helping. This is sometimes made with kale, hence

its name.

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