Shred some fat off the Gigot or Rack chops and render it down in the bottom of a heavy casserole pot. Peel onions, carrots and potatoes. Trim off any excess fat from the chops. Do not remove bones. Cut carrots and onions into quarters.
Makes approx 100
455g (1lb) granulated or caster sugar
1 tablespoon liquid glucose
9 gelatine leaves or 5½ rounded teaspoons of powdered gelatine
2 large egg whites
1 tablespoon good quality rose water
Red food colour paste
4 tablespoon icing sugar and 4 tablespoon cornflour sieved together
Liquidise and then sieve raw fruit. Dissolve sugar in water. boil for 1 minute and leave to cool. It should set to a jelly. Boil again, if it does not. Mix to taste with fruit and add whipped cream and stiffly beaten egg white.
Carrageen Moss is a seaweed which can be gathered off the south and west coasts of Ireland. It is rich in iodine and trace elements and is full of natural gelatine. Carrageen means 'little rock' in Gaelic.
1 semi-closed fistful (5g) cleaned, well dried Carrageen Moss
1 1/2 pints (900ml/3 3/4 cups) milk - use 1/2 and 1/2 in America
1 tablespoon (1 American tablespoon + 1 teaspoon) castor sugar
Have a large saucepan of boiling water ready and add 2 teaspoon of vinegar and 2 teaspoon of salt to every 1.2 litres of water. Pop in the artichokes and bring the water back to the oil. Simmer steadily for about 25 minutes. After about 20 minutes you could try testing to see if they are done.