Recipe for Irish bacon, cabbage and parsley sauce
Our national dish of bacon and cabbage is often a sorry disappointment, partly because it is so difficult to get good quality bacon with a decent bit of fat on it.
4-5 lbs (1.8-2.25kg) loin of bacon, smoked or unsmoked, with rind and fat
Buttered or boiled cabbage
Parsley sauce, see below
Cover the bacon in cold water and bring slowly to the boil. If it’s very salty (white froth on top) discard the water and start again. It may be necessary to change the water several times depending on how salty the bacon is. Cover with hot water and simmer until almost cooked, allow 20 minutes to the pound. Remove the rind and serve with Buttered or Boiled cabbage and Parsley Sauce.
Parsley Sauce
Pint (600ml/22 cups) milk
2 ozs (55g) roux salt and freshly ground pepper
A few slices of carrot (onion optional)
Bouquet garni (optional), parsley
If using herbs and vegetables, put them in the cold milk and bring to simmering point, season and simmer for 4-5 minutes. Strain out the herbs and vegetables, bring the milk to the boil, whisk in the roux until the sauce is a light coating consistency. Season at necessary. Add chopped parsley, simmer for 4-5 mins.
