Place the joint in a pot, cover with cold water and bring to the boil, Remove the scum that floats to the surface.

Cover and simmer for 1½ hours (or 30 minutes per pound).

Cut cabbage into quarters and add to pot. Cook gently for about ½ hour, or until cabbage is cooked to your liking.

(Test constantly: do not overdo it)

Drain, and serve with potatoes boiled in their jackets, and a sharp sauce - mustard or HP sauce (NOT the US version of HP, the steak sauce, which isn't the right kind of thing at all.)

In Ireland, "bacon" can mean *any* cut of pork except ham.

You want any thick cut of pork, with or without bones, about four inches by four inches by four or five inches. It does not have to have been salted first, but if you want to approximate the taste of the real Irish thing, put it down in brine for a day or two, then (when ready to cook it) bring to a boil first, boil about 10 minutes, change the water, and start the recipe from this point.

Makes 4 servings.