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Oven-Fried Potatoes with Bacon (Tatws Rhost - Wales)

6 medium potatoes, thinly sliced
6 scallions (with tops), chopped
1/3 cup water
6 slices bacon
Coarsely-ground black pepper

Arrange potato slices in greased 13 x 9-inch baking dish. Sprinkle with scallions. Pour water over potatoes and onions. Arrange bacon slices on top; sprinkle with pepper. Cover and bake at 400 degrees F for 35 minutes.

Uncover and bake until potatoes are tender and bacon is slightly crisp, about 15 minutes longer.

Yields 6 servings.

Roast Fresh Ham with Onion Stuffing (Wales)

1 (4 pound) boneless pork leg (fresh ham)
Salt
3 cups water
6 medium onions, chopped
2 cups soft bread crumbs
1 egg, beaten
2 tablespoons butter or margarine
1 tablespoon dried sage leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper

Spread pork flat; sprinkle lightly with salt. Heat water to boiling; add onions. Cook 5 minutes; drain.

Mix onions and remaining ingredients. Spread half of onion mixture on pork; roll up. Fasten with metal skewers. Place pork, fat side down, on rack in shallow roasting pan. Spoon any remaining stuffing over top of pork. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in stuffing. Roast uncovered at 325 degrees F until thermometer registers 170 degrees F, 3 to 3 1/2 hours.

Yields 8 to 10 servings.

Trout with Bacon (Brythyll a Chig Moch ? Wales)

Serve this with carrots and peas as the English do.

12 slices bacon
6 drawn whole trout (about 5 ounces each)
2 tablespoons minced parsley
1 1/2 teaspoons salt
1/4 teaspoon freshly-ground pepper
Minced parsley

Arrange bacon in single layer in broiler pan. Bake uncovered at 400 degrees F for 10 minutes; drain. Sprinkle inside of fish with 2 tablespoons parsley, salt and pepper. arrange fish in single layer on bacon in pan. Cover and cook until fish flakes easily with fork, about 20 minutes. Split fish down center along backbone; remove as many bones as possible.

Serve each fish with 2 bacon slices. Garnish with parsley.

Yields 6 servings.

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