This is a very tasty, traditional English dish. It can simply be spooned on to a plate and served with lettuce leaves and a potato salad, the recipe for which is to be found.
Cooking the bacon is best done either in the morning or the day before. Put the bacon, carrots, onion, celery, leek, bay leaf and chicken stock in a pan, making sure the stock covers the meat. Bring to the simmer, cover and simmer gently for 1 hour until the bacon is cooked. Allow the bacon to cool in the stock then transfer it to a clean container. Pass the cooking liquor through a fine sieve; it will set to a jelly.
While the stock is setting, cover the chopped shallots with the white wine and wine vinegar in a small pan. Boil to reduce until dry then leave to cool.
Taste the jelly, and if it is
Trim the bacon of any excess fat; the meat will be nice and moist. Slice and shred the bacon into thin strips and mix with the parsley and shallots. Check for seasoning and add the stock. Pour the mix into a bowl or tray and chill in the fridge until set.
© 1994 Gary Rhodes. All rights reserved.