Coddle up any remaining sausages or rashers. The name comes from the verb "coddle", meaning to cook food in water below boiling (see coddled egg), which in turn derives from "caudle", which comes from the French term meaning ‘to boil gently, parboil or stew’. 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
Christmas in Norway today appears identical to Santa Claus). Remnants of customs from the older agrarian society include decoration with boughs of green from spruce or fir, e.g. on the doormat, and a sheaf of corn hung outside. Culinary traditions vary regionally. In Northern and Western Norway, pinnekjøtt (ribs of mutton which are salted and dried, and some places also smoked, and then steamed) is a common dish, whereas Lutefisk and cod are popular in Southern Norway. In Eastern Norway and Central Norway, pork rib roast is common, usually served with "medisterkaker" and "medisterpølser" (dumplings and sausages made of minced pork meat). Turkey