IRISH WOLFHOUND SOCIETY OF IRELAND

 

Níl aon tintéan mar do thintéan féin.
 There's no place like home.

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  3. Home Cooking for Wolfhounds (and some Cats)
     
    Years ago, I came across these recipes in a newspaper and used them when I had the time.

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  5. Oonagh, my late feisty cat, Declan and Eoghan Bel, both well-loved and remembered Irish Wolfhounds, all loved the fish loaf.
     
    I've found that dogs really love fish, but seldom get any because of the cartoon stereotype that dogs eat meat and cats eat fish. Cats prefer meat, and need meat for the Taurine.
     
    Here in Ireland I have the time, and I may soon be cooking for hound Aidan and the lovely kitten Áine. She loves carrots and peas, and so she'll try anything...probably even the Dog Biscuits.


  6. LTM

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  8. See also: Home Cooking for Pets

     


     
     
     
     Meat, Poultry or Fish Loaf
     
     
    1 pound ground meat or poultry, or cooked and finely chopped poultry or fish.
     
    1 cup cooked brown rice
     
    2 eggs and shells, blended thoroughly until shells are finely broken
     
    1/2 teaspoon salt (may be omitted)
     
    1 cup green and yellow vegetables (green beans, carrots, peas) cooked and chopped.
     
    Combine meat and rice. Stir in blended eggs and shells. If used, sprinkle salt over vegetables, then mix thoroughly with the other ingredients.. Place in a loaf pan and bake at 350F (180C, Gas Mark 4) until done, about 30 to 40 minutes.  Cool to room temperature before serving.

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    1. Dog Biscuits 
       
       
      1 cup all-purpose flour
       
      1cup wheat flour
       
      ½ cup wheat germ
       
      ½ cup powdered dry milk
       
      ½ teaspoon salt (may be omitted)
       
      6 tablespoons margarine, lard, bacon fat or other shortening
       
      1 egg
       
      1 teaspoon brown sugar
       
      Combine white flour, wheat flour, wheat germ, powdered milk and salt (if used) in a bowl. Cut in shortening until mixture resembles corn meal. Beat the sugar with the egg. Then stir in water gradually as necessary to make stiff dough approximately ½-cup water. Knead on a floured board until dough is smooth and pliable. Then roll out to ½-inch thickness and cut with a cookie cutter. Bake at 325F (160C, Gas Mark 3) until lightly browned (about 30 minutes). Makes about two dozen biscuits.
       
      For flavour variety and colour, add three tablespoons minced liver (or liver powder), 1 tablespoon dried vegetable flakes or 1 cup mashed or pureed cooked green vegetables or carrots.

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  9. Variation - Biscuits with Broth

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