DUBLIN CODDLE (Popular Saturday Night Supper Dish) 8 thick slices streaky or back bacon 1 lb. pork sausages 4 large sliced onions 8 large potatoes, peeled and sliced 2 pt. water chopped parsley salt and pepper Boil the sausages and bacon for five minutes. Remove, keeping the liquid. Put all the ingredients in a fireproof dish, seasoning to taste. Add enough stock to cover. Cover with lid and simmer gently, or cook in a moderate oven (100 degreesC, Regulo 1) for about one hour or until the ingredients form a semi-thick stew. 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. |