.jpg?w=1)
Boiled Bacon and Cabbage
with Parsley Sauce
for 4-6
3-4lbs corner of gammon
1 head of cabbage
1 pint of parsley sauce
There are two dishes that are Irish to the core - this is one of them. If it is smoked gammon, soak it overnight in water, then put it into fresh cold water and bring it to the boil. Remove, skim and simmer for 30 minutes per lb.
The old Irish way is to add the cut up cabbage to the pot for half an hour toward the end. I do not like this. I prefer to boil the cabbage separately for 3-5 minutes. It is a crisp foil to the slowly cooked bacon.
The parsley sauce is simple. Melt 1oz of flour and cook until the flour is well blended. Add pint of the cooking liquid slowly to begin with then the pint of milk, stir, bring to the boil and simmer. Add a bunch of freshly chopped parsley - do not cook it in as most idiot restaurants do.
The bacon, crisp cabbage, and fresh parsley sauce could be the country's greatest dish. Serve it with floury boiled potatoes in their skins.
Henry Scott Tuke, R.A., R.W.S., N.E.A.C. (1858-1929)
A portrait of the artist Fred Millard
Details
Henry Scott Tuke, R.A., R.W.S., N.E.A.C. (1858-1929)
A portrait of the artist Fred Millard
signed and dated 'H. S. TUKE/1883' (centre right)
oil on board
14½ x 11¼ in. (36.9 x 28.6 cm.)
A portrait of the artist Fred Millard
signed and dated 'H. S. TUKE/1883' (centre right)
oil on board
14½ x 11¼ in. (36.9 x 28.6 cm.)
Exhibited
Paris, Salon 1883
London, 19th Century Society 1883
London, 19th Century Society 1883
Sale room notice
Please note that the sitter in this portrait is in fact one of Tuke's fellow students, the artist Fred Millard (1857-1937), and not as stated in the printed catalogue. The painting is listed in Tuke's register as R20 Portrait of Fred Millard and was exhibited at the Paris Salon in 1883 and at the 19th Century Society, Conduit Street, London in November 1883.
If you wish to view the condition report of this lot, please sign in to your account.