Coddle Coddle Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced sausages (pork sausages) and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs (parsley or chives). Traditionally, it can also include barley. Coddle is particularly associated with the capital of Ireland, Dublin. It was reputedly a favourite dish of the writers Seán O'Casey and Jonathan Swift, and it appears in several references to Dublin, including the works of James Joyce. The
Rationing in the United Kingdom about of meat. Offal and sausages were only rationed from 1942 to 1944. When sausages were not rationed, the meat needed to make them was so scarce that they often contained a high proportion of bread. Eggs were rationed and "allocated to ordinary consumers as available"; in 1944 thirty allocations of one egg each were made. Children and some invalids were allowed three a week; expectant mothers two on each allocation. Arrangements were made for vegetarians so that other goods were substituted for their rations of meat. Milk was supplied at each week with priority for expectant mothers and children