Bacon and Beer Casserole

• 2½ lb bacon collar
• 1 carrot
• 1 onion

Soak the bacon for six hours (two hours if unsmoked). Put in a casserole, and add sliced carrot and onion, a shake of freshly ground black pepper, treacle, bay leaf and beer. Bring to the boil, skim, and simmer for one hour (or cook in the oven at 350°F, 180°C, gas mark 4). Remove the bacon, take off the skin, and keep the joint hot. Blend the butter with flour and thicken the strained liquid.