Jiggs DinnerPreparation time: 30 minsTotal time: 3 - 3 1/2 hoursServes: 6-82 pounds corned beef(salt beef) or salt spareribs1 cup yellow split peas6 - 8 medium potatoes6 carrots1 medium turnip, peeled and cut in chunks1 medium cabbage, cut in wedges2 tablespoons butter pepper to tasteStep 1: Soak meat in cold water overnight(6 - 8 hours). Drain meat and place in large pot.Step 2: Tie peas in cloth bag, leaving room for expansion, and put bag in pot with beef. Cover beef and peas with water. Heat to boiling; cover and simmer for 2 hours.Step 3: Prepare vegetables. Small carrots and potatoes may be left whole, larger ones cut in half. Slice turnip and cut cabbage into wedges.Step 4: After meat and peas have cooked for 2 hours add vegetables and cook until tender, adding cabbage last.Step 5: Remove peas from bag, place in bowl and mash with butter and pepper to form 'peas pudding'. Remove meat and cut into serving-size pieces.Step 6: Arrange meat and vegetables on platter. Serve the 'peas pudding' in a separate bowl.The pot stock (liquor) is usually thickened for gravy to accompany the roast (moose, beef, or chicken) that is also served at a true newfoundland scoff. Hope you enjoy this traditional Newfoundland dish.