Dublin coddle is a hearty dish that first rose to popularity in the 1700s in -you guessed it- Dublin. A city wife could set it to simmer on the hearth and go about the rest of her day knowing there’d be a tasty dinner when her husband got home for the night.
Coddle, so named because the ingredients are partially enveloped in broth, was a popular way to use up meat stores on a Thursday back in the days when Catholics were not allowed to eat meat on Fridays. A dish like this used up the remaining meat in the house so that it didn’t spoil. Of course this was long before refrigeration was invented, meaning food planning had to be much more strategic than what we do today.
Dublin coddle was a city dweller’s food, although in modern times this dish can be found all over Ireland.
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