Thanks to George of the Irish Heritage Newsletter: Dublin Coddle 8 (1/4 inch thick) ham or bacon slices 1kg/ 2 lbs Potatoes, peeled and sliced 4 large onions 8 pork sausages 4 tablespoonsful chopped parsley salt and pepper Method: Boil the bacon or ham (cut in large chunks)and the sausages in boiling water for 5 minutes. Drain but keep the liquid. Put the meat into a heatproof oven dish, with the thinly sliced onion, potatoes and the chopped parsley. Season., and add enough stock to barely cover. Lay greaseproof paper on top and put on the lid. Cook in a mod oven 200F/Gas for about an hour until the liquid is reduced by half, and all ingredients are cooked. Serve hot with soda bread. -- Pat Connors, currently visiting Port Charlotte FL http://www.connorsgenealogy.com