Coddle From Wikipedia, the free encyclopedia Jump to: navigation<http://en.wikipedia.org/wiki/Coddle#column-one>, search <http://en.wikipedia.org/wiki/Coddle#searchInput> For the method of cooking (generally) eggs, see coddling<http://en.wikipedia.org/wiki/Coddling>and coddled eggs <http://en.wikipedia.org/wiki/Coddled_eggs>. For the literal meaning of the word 'coddle', see coddle <http://en.wiktionary.org/wiki/coddle> on Wiktionary <http://en.wikipedia.org/wiki/Wiktionary> <http://en.wikipedia.org/wiki/File:Coddle.jpg> <http://en.wikipedia.org/wiki/File:Coddle.jpg> Coddle with carrots <http://en.wikipedia.org/wiki/Carrot>, which are not used in the traditional recipe. <http://en.wikipedia.org/wiki/File:NCI_bacon.jpg> <http://en.wikipedia.org/wiki/File:NCI_bacon.jpg> A cooked rasher<http://en.wikipedia.org/wiki/Bacon#In_the_English-speaking_world>. Raw bacon rashers are an essential ingredient of coddle.
*Coddle* (sometimes *Dublin Coddle*) is a dish<http://en.wikipedia.org/wiki/Food>traditionally associated with Dublin <http://en.wikipedia.org/wiki/Dublin>, Ireland<http://en.wikipedia.org/wiki/Ireland> .[1] <http://en.wikipedia.org/wiki/Coddle#cite_note-ALIC-0> It was reputedly a favourite dish of Seán O'Casey<http://en.wikipedia.org/wiki/Se%C3%A1n_O%27Casey>and Jonathan Swift <http://en.wikipedia.org/wiki/Jonathan_Swift> [2]<http://en.wikipedia.org/wiki/Coddle#cite_note-tribune1-1>, and appears in several Dublin literary references including the works of James Joyce <http://en.wikipedia.org/wiki/James_Joyce>.[3]<http://en.wikipedia.org/wiki/Coddle#cite_note-TCF-2> It consists of layers of roughly sliced pork sausages<http://en.wikipedia.org/wiki/Sausage#United_Kingdom_.26_Ireland>and rashers <http://en.wikipedia.org/wiki/Bacon#In_the_English-speaking_world>(thinly sliced, somewhat fatty back bacon) with sliced potatoes <http://en.wikipedia.org/wiki/Potato>, and onions<http://en.wikipedia.org/wiki/Onion>. Traditionally, it can also include barley<http://en.wikipedia.org/wiki/Barley>. The dish is semi-boiled<http://en.wikipedia.org/wiki/Boiling#Boiling_in_cookery>, and semi-steamed <http://en.wikipedia.org/wiki/Steaming> in the stock<http://en.wikipedia.org/wiki/Stock_%28food%29>produced by boiling the rashers and sausages. Some traditional recipes favour the addition of a small amount of Guinness<http://en.wikipedia.org/wiki/Guinness>to the pot, but this is very rare in modern versions of the recipe. [2] <http://en.wikipedia.org/wiki/Coddle#cite_note-tribune1-1> The dish should be cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by water.[1]<http://en.wikipedia.org/wiki/Coddle#cite_note-ALIC-0>The only seasoning <http://en.wikipedia.org/wiki/Seasoning> is usually salt<http://en.wikipedia.org/wiki/Edible_salt>, pepper <http://en.wikipedia.org/wiki/Black_pepper>, and occasionally parsley<http://en.wikipedia.org/wiki/Parsley>. It could be considered a comfort food<http://en.wikipedia.org/wiki/Comfort_food>in Ireland, as it is inexpensive, easy to prepare and quick to cook. It is often eaten in the winter <http://en.wikipedia.org/wiki/Winter> months. [edit<http://en.wikipedia.org/w/index.php?title=Coddle&action=edit§ion=1> ] References 1. ^ *a* <http://en.wikipedia.org/wiki/Coddle#cite_ref-ALIC_0-0> *b*<http://en.wikipedia.org/wiki/Coddle#cite_ref-ALIC_0-1> (in English) *"A Little Irish Cookbook"*. Appletree. 1986. ISBN 086281166x<http://en.wikipedia.org/wiki/Special:BookSources/086281166X> . 2. ^ *a* <http://en.wikipedia.org/wiki/Coddle#cite_ref-tribune1_1-0> *b*<http://en.wikipedia.org/wiki/Coddle#cite_ref-tribune1_1-1> O'Connor, Derek (September 21, 2008), "Food that Only The Irish Eat (Apparently)<http://www.tribune.ie/article/2008/sep/21/food-that-only-the-irish-eat-apparently/>", *Sunday Tribune <http://en.wikipedia.org/wiki/Sunday_Tribune>*, http://www.tribune.ie/article/2008/sep/21/food-that-only-the-irish-eat-apparently/ 3. *^ <http://en.wikipedia.org/wiki/Coddle#cite_ref-TCF_2-0>* Veronica Jane O'Mara & Fionnuala O'Reilly. (1993) (in English). *"A Trifle, a Coddle, a Fry: An Literary Irish Cookbook"* *. Wakefield: Moyer Bell. ISBN 1559210818<http://en.wikipedia.org/wiki/Special:BookSources/1559210818> .*
