Jellied Bacon with Parsley

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
  • 1 onion
  • 2 celery sticks
  • 1 leek
  • 1 bay leaf
  • 1.2–1.75 litres (2–3 pints) Chicken Stock
  • 6 shallots or 3 onions, finely chopped
  • 150 ml (5 fl oz) dry white wine
  • 150 ml (5 fl oz) white wine vinegar
  • 2 teaspoons chopped fresh parsley
  • Salt and freshly ground black pepper


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 a little bland, it may now need to be re-boiled and reduced for a stronger taste. When it is ready, sit it on a bowl of ice and allow it to cool almost to setting point. It will have almost jellied.

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.