Coddle

On a Saturday night in Dublin, I’m told, back in the day, a pot of coddle could be found in kitchens all over town. It was made with sausages and rashers, onions and potatoes, and not much else. Carrots may show up in more modern variations, but they were emphatically not part of the original dish. The point of coddle was to stew it up earlier in the day, let it cool, and then reheat it after an evening in the pub, at the pictures, or at a dance—whatever the entertainment was that evening.