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Shelburne

Come to Shelburne. Hike the Bruce Trail and its many fascinating side trails providing visitors with unparalleled opportunity to explore the Niagara Escarpment as it winds through the area. Mono Cliffs and Hockley Valley Provincial Parks both cover significant sections of the Escarpment and offer excellent hiking and educational opportunities. Camping is available a few miles to the east at Earl Rowe Provincial Park. The Pine River Fishing Area offers unparalleled opportunities for anglers. The Bruce Trail and provincial parks are open year round for casual hikes and serious day trips.

Dublin Coddle

2 kg
2
400 g
450 g
500 ml
1
3-4 tbsp
potatoes
large onions peeled, & sliced thickly
good quality pork sausages
bacon, piece thick cut
Water
beef or chicken stock cube
fresh parsley, chopped
salt & pepper to taste

Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube. Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.). Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.