Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being
Oyster stew holiday season, appearing in the markets by Christmas Eve and on tables that night as oyster stew. Stephanie Butler, however, gives an alternate explanation: Irish Catholic immigrants would not eat meat on Christmas Eve, and were used to eating ling fish stew instead. Butler suggests that "oysters taste pretty similar to dried ling: they're salty, briny and can be quite chewy. The ling stew recipe was quickly adapted for oysters." The basic southern oyster stew is made with milk and cream. Oyster stew is often served with oyster crackers, and that may be the origin of the cracker's name. Oyster