Irish Stew
DUBLIN CODDLE

It is from a book on Irish cooking by Theodora Fitzgibbon (page 578), a British food authority. 

1 1/2 pounds pork sausage, cut into 1-inch pieces
1 1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly sliced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
Salt and freshly 
ground black
pepper to taste
flour, for thickening

Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, but reserve the liquid. Put the meat into a large saucepan (or an oven-proof dish) with the onions, potatoes, and parsley. Add enough of the liquid to not quite cover the contents. Cover the pot and simmer gently for about I hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Thicken with about 3-6 tablespoons of flour mixed with a little cold water.  Do this in small amounts until you have reached the desired thickness. Season with salt and pepper.  SERVES 8.