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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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |