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1993-01-18
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Path: not-for-mail
Newsgroups: rec.food.recipes
Distribution: world
From: n9040513@henson.cc.wwu.edu (aldridge andrea)
Date: Wed, 8 Apr 1992 17:35:54 GMT
Subject: MEAT: Dublin Coddle
Summary: orig. subject: MEAT: Dublin Coddle
Archive-Name: recipes/meat/dublin-coddle
Keywords: recipe meat dublin coddle
Followup-To: rec.food.cooking
Organization: Western Washington University
Approved: aem@mthvax.cs.miami.edu
Message-ID: <29E47ECF.6A7F@mthvax.cs.miami.edu>
I looked for my recipe for Irish Stew and couldn't find it. However,
this is very similar. It is my reconstruction by eye, tastebuds, and a
hint or two from the waiter at Kell's Irish Restaurant & Pub in Seattle
of what they call:
DUBLIN CODDLE
=============
(930 calories total; serves 4 @ 235 cal. each)
1/2 lb. English sausages, cut up (380 cal.) 2 Tbs. chopped parsley (2)
1/4 lb. bacon (lean only), large-diced (200) 1/4 tsp. each marjoram
1 lb. potatoes, large-diced (270) thyme, tarragon (3)
1 onion, large-diced ( 60) 1/4 tsp. fennel seed (2)
1 stalk (rib) celery, fine-diced ( 10) PEPPER & salt to taste (3)
(including leaves) Boiling water (0)
Lightly brown sausage and bacon bits in their own fat in a medium-sized
pot; drain excess fat off and discard. Add all remaining ingredients;
mix thoroughly and add boiling water just to cover. Simmer one hour,
until all is tender and the sauce has thickened.
Andrea Aldridge n9040513@henson.cc.wwu.edu