Cook The Book: Traditional Irish Bacon, Cabbage, And Parsley Sauce

1. 1

   Cover the bacon in cold water in a large pot and bring slowly to a boil.

2. 2

   If the bacon is very salty there will be a white froth on top of the water, in which case it is preferable to discard the water and start again.

3. 3

   It may be necessary to change the water several times, depending on how salty the bacon is. Finally, cover with hot water and the lid of the pot and simmer until almost cooked, allowing 20 minutes for every 1lb.

4. 4

   Meanwhile, trim the outer leaves of the cabbage and cut it into quarters, removing the core. Discard the core and outer leaves. Slice the cabbage across the grain into thin shreds. If necessary, wash it quickly in cold water. About 20 minutes before the end of cooking the bacon, add the shredded cabbage to the water in which the bacon is boiling.

5. 5

   Stir, cover, and continue to boil gently until both the cabbage and bacon are cooked, about 1 3/4 hours.

6. 6

   Add the cold milk to a saucepan and add the herbs and vegetables (if using). Bring the mixture to simmering point, season with salt and pepper, and simmer for 4-5 minutes. Strain the milk, bring it back to a boil, and whisk in the roux until the sauce is a light coating consistency. Season again with salt and pepper. Add the chopped parsley and simmer over very low heat for 4 to 5 minutes. Taste and adjust the seasoning if necessary.

7. 7

   Melt the butter in a pan and cook the flour flour 2 minutes on low heat, stirring occasionally. It will keep for two weeks in the refrigerator.

* Per serving · 4 servings · Values may vary.