*  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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