8 oz. bacon rashers. 8 oz. pork sausages 2 carrots. 2 small onions. 4 potatoes - peeled and quartered. half pint stock or water Sauce half oz. flour. half cup milk.
Method
Cover the sausages, bacon and all the vegetables with the stock or water. Bring to the boil. Reduce heat and simmer over a low heat for 1.5 hours. Mix the flour with milk and pour over coddle, stirring all the time until thick. Serve hot.
