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DUBLIN CODDLE

This is a dish that is eaten by families who have lived
for generations in Dublin and who look upon the city as their
local village. Sean O'Casey ate Dublin coddle. Dean Swift ate
it in the Deanery of St. Patrick's Cathedral in the eighteenth
century. I must say that I could live without Dublin coddle,
but if I though it would make me write like Dean Swift, I would
be quite prepared to lump it and like it. It is eaten espe-
cially on Saturday night when the men came home from the pubs.

1 lb. onions
6 rashers bacon
1 lb. sausages
pepper
1 c. water
Skin and slice the onions. Put them in a saucepan with
the bacon and sausages. Season and add water. Lay grease- 
proof paper on top. Cover with a tight lid and simmer gently
for a half hour. This was always washed down by draughts of
stout. Makes 6 servings. Sometimes a few sliced potatoes are
added but this is not orthodox.

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