| 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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