Name: Boiled Bacon with Colcannon And Parsley Sauce
Ingredients: 3/4 lb Smoked bacon; soaked overnight; ; and rolled; 2 Carrots; chopped in half; 3 Onions; 1 Clove; 2 Bay leaves; 1 lg Bunc flat-leaf parsley; chopped - stalks; ; removed; Peppercorns; Potatoes; Boiled potatoes; 1/2 Cabbage; cooked; 2 Leeks; cooked; Knob of butter; 1 tb Cream; 2 oz Butter; 2 oz Flour; 1/2 pt Milk; 1/2 pt Water; 2 tb Cream; 2 Handfuls parsley; chopped

CATEGORY	CUISINE	TAG	YIELD
Dairy		Worrall tho, Worrall1	1	servings

INGREDIENTS

3/4	lb	Smoked bacon; soaked overnight
		; and rolled
2		Carrots; chopped in half
3		Onions
1		Clove
2		Bay leaves
1	lg	Bunc flat-leaf parsley; chopped – stalks
		; removed
		Peppercorns
		Potatoes
		Boiled potatoes
1/2		Cabbage; cooked
2		Leeks; cooked
		Knob of butter
1	tb	Cream
2	oz	Butter
2	oz	Flour
1/2	pt	Milk
1/2	pt	Water
2	tb	Cream
2		Handfuls parsley; chopped

INSTRUCTIONS

COLCANNON
PARSLEY SAUCE
Put the bacon in water with the carrots and onions. Add the clove, bay
leaves and parsley stalks. Bring to the boil and simmer for 1-1 1/2
hours, checking frequently.
Put the bacon and vegetables into a dish, drain the cooking water
over them and garnish with parsley. Carve the bacon and serve with
the colcannon.
Colcannon: drain the boiled potatoes, put them in a colander over a
pan and steam for 1-2 minutes, then mash them. Add butter, leeks,
cabbage and cream to the mashed potatoes and stir.
Sauce: melt the butter in a pan and add the flour. Heat for 2
minutes. Add 2 ladles of water (strained) from the bacon, then add
the milk, stirring vigorously to prevent lumps. Add a touch of cream
and stir, then season with pepper and add the chopped parsley. Cook
for 5-10 minutes, stirring occasionally.
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Converted by MM_Buster v2.0l.

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