-
1
Place the meat in a large saucepan of water and bring to the boil.
-
2
Bring to the boil.
-
3
If a white scum (its salt) rises to the top, drain off the water, replace with cold water and bring to the boil again.
-
4
Repeat until there is no scum.
-
5
Then add the onions, carrots, and celery and simmer for 15 minutes per pound plus 15 minutes over.
-
6
Once the meat is cooked, remove it from the water, dry it lightly with some kitchen towels.
-
7
Remove the thick fat layer unless you prefer it on throughout.
-
8
Retain a cupful of the cooking water discard the vegetables, they were there for flavor and have done their job.
-
9
Mix together the honey, mustard and ground cloves and smear it all over the bacon.
-
10
Leave it, covered, to rest and let the honey mixture soak in for about 20-30 minutes or several hours or even overnight if that suits you better.
-
11
Before serving, put the bacon into a moderately hot oven, about 400 degrees F (200 degrees C/Gas Mark 6) for about 20-30 minutes.
-
12
This gives you plenty of time to prepare the cabbage.
-
13
CABBAGE:
-
14
Remove the outer leaves of the cabbage, cut it into four and remove the stalk.
-
15
Then finely shred it.
-
16
Put half a cupful of the bacon water in a saucepan, add the butter and bring to the boil.
-
17
Then add the cabbage and stir it constantly until it wilts and becomes slightly soft.
-
18
It will take about 5 minutes to cook.
-
19
The water and butter will disappear partly coating the cabbage, partly steaming away so you will not need to drain it at all.
