Recipe - Boiled Bacon With Colcannon And Parsley Sauce

Three fourths pound Smoked bacon; soaked
overnight
; and rolled
2 Carrots; chopped in half
3 Onions
1 Clove
2 Bay leaves
1 lg Bunc flatleaf parsley;
chopped stalks
; removed
Peppercorns
Potatoes

COLCANNON
Boiled potatoes
One half Cabbage; cooked
2 Leeks; cooked
Knob of butter
1 tablespoon Cream

PARSLEY SAUCE
2 ounce Butter
2 ounce Flour
One half pt Milk
One half pt Water
2 tablespoon Cream
2 Handfuls parsley; chopped

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 11 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 12 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 510 minutes, stirring occasionally.

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