Last Saturday I received A Little Irish Cookbook by John Murphy, which I ordered from Arundel Books in Seattle last week. Originally printed in Ireland by Appletree Press in 1986, the book is as little as the name suggests but contains a nice collection of traditional Irish recipes.

 

The publication also includes exquisite food illustrations by artist and writer Karen Bailey, many of which have been reproduced at the web site Ireland’s Eye. The book is now a collector’s item (from what I’ve heard), and is a true delight. I can hold it open in the palms of both hands, and each recipe has tips or a bit of history. An introduction to the book by its author John Murphy reads:

I make no claims that this small book will give the reader anything more than a taste of Ireland. I do not and indeed cannot pretend that it is a comprehensive collection of traditional Irish recipes nor do I attempt to define, if it were even possible, an Irish cuisine. All I say is that if a visitor to Ireland were to encounter only what is in this book during a short stay he would be satisfied that he had eaten well in the Irish style.

The book also came with a tiny, laminated bookmark. One of the recipes is re-printed below:

Rhubarb Fool

A fruit fool is a simple and delicious dessert, rich and creamy - but not overly so

 

6-8 plump sticks of rhubarb

½ C sugar

Small knob of butter

1 C whipping cream

 

Cut the rhubarb into chunks and sweat with the sugar and butter over a low heat until cooked but not mushy. Liquidize or pass through a food mill. When cold, fold into stiffly-whipped cream. Allow to set in the fridge and serve with Lady Finger or Boudoir biscuits. Serves four. Note: Apple or gooseberry fool is made in exactly the same way, except that in the case of gooseberries the purée should be sieved to remove pips. It may be necessary to adjust sugar to taste.

It sounds lovely, as does every recipe in the little book. The collection is quite a treasure.