Boiled Bacon And Cabbage

* Exported from MasterCook *

Boiled Bacon And Cabbage

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Irish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Collar of bacon
Medium-sized cabbage

(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.



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