Recipe#6468

Title: Boiled Bacon And Cabbage

SOAR

   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.