Coddle: Difference between revisions
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imported>Anton Sweeney (Change link: Ireland -> Ireland (state)) |
imported>Aleta Curry (hubby tells me they just don't call it that in Waterford!) |
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It is white [[sausage]]s simmered in [[broth]] with [[potato]]es and [[bacon]]. Coddle is only mildly seasoned with salt, pepper and parsley. | It is white [[sausage]]s simmered in [[broth]] with [[potato]]es and [[bacon]]. Coddle is only mildly seasoned with salt, pepper and parsley. | ||
Coddle is a regional dish and may be | Coddle is a regional dish and may not be known by that name in other parts of Ireland. | ||
==Other uses== | ==Other uses== | ||
Revision as of 14:46, 5 December 2007
Coddle is a dish from Dublin, Ireland.
It is white sausages simmered in broth with potatoes and bacon. Coddle is only mildly seasoned with salt, pepper and parsley.
Coddle is a regional dish and may not be known by that name in other parts of Ireland.
Other uses
As a verb
- To coddle is also a cooking technique meaning to cook foods gently in liquid kept just below the boiling point. It is similar to simmer, although simmering may be a little hotter, just at the boiling point.
- To coddle is to overindulge or baby someone. Mollycoddle.