Jellied Bacon with Parsley

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

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.


  • 1.8 kg (4 lb) unsmoked bacon collar
  • 2 carrots


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;