Jiggs dinner, also called boiled dinner or cooked dinner, is a traditional meal commonly prepared and eaten on Sundays in

Newfoundland Newfoundland and Labrador (; french: Terre-Neuve-et-Labrador; frequently abbreviated as NL) is the easternmost province of Canada, in the country's Atlantic region. The province comprises the island of Newfoundland and the continental region ...

Corned beef and cabbage Bacon and cabbage () is a dish traditionally associated with Ireland. The dish consists of sliced back bacon boiled with cabbage and potatoes. Smoked bacon is sometimes used. The dish is served with the bacon sliced, and with some of the boili ...

was the favorite meal of Jiggs, the central character in the popular, long-running comic strip ''

Bringing Up Father ''Bringing Up Father'' is an American comic strip created by cartoonist George McManus. Distributed by King Features Syndicate, it ran for 87 years, from January 2, 1913, to May 28, 2000. The strip was later titled ''Jiggs and Maggie'' (or ...

'' by George McManus and

Zeke Zekley Emil Samuel Zekley (February 11, 1915 – April 28, 2005), better known as Zeke Zekley, was an American cartoonist who worked on several comic strips, notably George McManus's ''Bringing Up Father''. Early years Born in Chicago, Zekley grew ...

. The name of the dish is also occasionally rendered as Jigs dinner or Jigg's dinner. In the rendering "Jigg's dinner", the apostrophe is incorrectly placed if in reference to the McManus character. Sometimes referred to colloquially as "JD", "Jiggs dinner" is the most common of all renderings.

Ingredients

The meal most typically consists of salt beef (or salt riblets), boiled together with

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Uni ...

es,

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', na ...

cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&n ...

turnip The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word ''turnip'' is a compound of ''turn'' as in turned/rounded on a lathe and ...

, and greens.

Pease pudding Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt and spices, and often cooked with a bacon or ham joint. A common dish in the north-east of England, ...

and figgy duff are cooked in pudding bags immersed in the rich broth that the meat and vegetables create.Jiggs Dinner from Newfoundland recipe
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Condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...

s are likely to include mustard pickles, pickled

beet The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet ...

cranberry sauce Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom and Canada. There are differences ...

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condim ...

, and a thin

gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of sa ...

made from the cooking broth. The leftover vegetables from a Jiggs dinner are often mixed into a pan and fried to make a dish known as "cabbage hash" or "corned beef and cabbage hash", much like

bubble and squeak Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world".Hillman, pp. 62–63 The dish has been known sin ...

References

External links

Newfoundland Holiday Traditions
{{DEFAULTSORT:Jiggs Dinner Dinner Canadian cuisine Cuisine of Newfoundland and Labrador Brassica dishes Bringing Up Father Holiday foods Saint Patrick's Day food

Ingredients

See also

References

External links