Irish Stew Of Puree With White Cabbage

Cook the potatoes until done and allow them to dry steam. Make in the usual way with the milk and butter a smooth puree and season with nutmeg, salt and pepper. Keep the puree warm.

Remove the thick stump from the coals and cut it into narrow strips.

Heat a knob of butter in a frying pan and let the bacon bite from time to time.

Put the cabbage strips in the pan and stir fry for about 5 minutes until the coal is soft and starts to color. Let the spring onion briefly fry.

Spoon the coal mixture through the mashed potatoes and let it warm well. Divide the stew over four plates. If desired, make a 'dimple' on the plate and put in melted butter or brown gravy.