By Martin Green In Finnegans Wake, the main ingredient in Shaun’s ‘stockpot dinner’ is a ‘round steak, very rare, Blong’s best from Portarlington’s Butchery’. The reference is to a butchery operated by a Blong family at the Huguenot settlement in Portarlington in the early 1700s; the Blongs were among the Huguenots (French Protestants) admitted to ... Read more
