For most people, the mention of traditional Irish recipes conjures up visions of Irish stew, boiled bacon with cabbage and warm rounds of soda bread. These wholesome foods have been around a long time and they still make regular apppearances on the tables of most families in Ireland.
Of course, the Irish cook is not limited to these well-known dishes. There are many, often more sophisticated, specialities that didn't achieve fame despite passing down the generations. Those recipes now adorn the glossy pages of countless cookery books, together with a vast selection of modern recipes demonstrating Ireland's new culinary tradition.
But for family historians, the original cooking methods and ingredients used by our ancestors are of most interest. Therefore, the selection below deliberately sticks to what we all know and recognise as traditional Irish food recipes.
Turkey was introduced to Ireland in the late 17th century, only becoming the meat of choice for celebrations three centuries later.
Until then, goose was the preferred dish for special occasions. In the early years of the 19th century roasted goose appeared on Irish tables three times a year:
At Christmas the goose was usually accompanied by beef, especially Spiced Beef, which was considered a great luxury until well into the 20th century.