Naturally on Friday it'll be corned beef, cabbage and new potatoes. I also
have a birthday party at work to go to and I'm taking Spinach Pesto. I've
already posted the recipe. Thursday night I'm making Dublin Coddle. I
really like it and again it's from The Little Irish Cookbook by John
Murphy.
Dublin Coddle
1 pound sausages
8 ounces of streaky bacon
1 cup of stock or water
6 medium potatoes
2 medium onions
S&P to taste
Cut the bacon into 1 inch squares. Bring the stock to the boil in a medium
saucepan which has a well fitting lid, add the sausages and the bacon and
simmer for 5 minutes. Remove the sausages and bacon and save the liquid.
Cut each sausage into four or 5 pieces. Peel the potatoes and cut into
thick slices. Skin the onions and slice them. Assemble a layer of
potatoes in the saucepan followed by a layer of onions and then half the
sausages and bacon. Repeat the process once more and then finish with a
layer of potatoes. Pour the reserved stock over and season lightly to
taste. Cover and simmer gently for about an hour. Adjust the seasoning and
serve piping hot.
Michael
--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."
--Calvin Trillin