Recipe - Dublin Coddle

1 pound Bacon slices
2 pound Pork sausage links bacon
Fat or vegetab
2 lg Onions cut or sliced up
2 Cloves garlic
4 lg Potatoes thickly cut or sliced up
2 Carrots thickly cut or sliced up
1 lg Bunch of fresh herbs tied
With string
Black pepper
Hard cider (apple wine) or
Apple cider
Fresh parsley, chopped for
Garnish

Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in
some bacon grease or vegetable oil. Remove and add to pot. Soften cut or sliced up
onions and whole garlic cloves in fat, then add to pot with potatoes and
carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle
with pepper. Cover with cider. Cook 1 One half hours over moderate heat; do
not boil. Garnish with chopped parsley.

Recipe By : "Aine.McManus" mcmanus@maths.anu.edu.au, Gaelic List

From: Mld@sunshine.Eushc.Org Date: Tue, 22 Mar 94 06:05:57 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip