| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Irish |
Irish, Meats |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Collar of bacon |
|
|
Medium-sized cabbage |
INSTRUCTIONS
(NB: in Ireland, "bacon" can mean any cut of pork except ham. When
people here want what North Americans call bacon, they ask for
"rashers" or "streaky rashers". As far as I can tell, "collar of
bacon" is a cut from the hock, picnic shoulder, or shoulder butt (I am
here using terms from the diagram in THE JOY OF COOKING). You want any
thick cut of pork, with or without bones, about four inches by four
inches by four or five inches. It does not have to have been salted
first, but if you want to approximate the taste of the real Irish
thing, put it down in brine for a day or two, then (when ready to cook
it) bring to a boil first, boil about 10 minutes, change the water,
and start the recipe from the following point. . Place the joint in a
pot, cover with cold water and bring to the boil, Remove the scum that
floats to the surface. Cover and simmer for 1 1/2 hours (or 30 minutes
per pound). Cut cabbage into quarters and add to pot. Cook gently for
about 1/2 hour, or until cabbage is cooked to your liking. (Test
constantly: don't overdo it!) Drain, and serve with potatoes boiled in
their jackets, and a sharp sauce -- mustard or (if you can get it) HP
sauce. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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