6 slices bacon
1 green bell pepper
1 celery stalk
1 onion, chopped
1 cup sliced mushrooms
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
3 tablespoons Worcestershire sauce
1 teaspoon prepared horseradish
1 teaspoon crushed red pepper flakes
Heat bacon grease in a large skillet over medium heat. Saute bacon while cooking. Remove bacon of the grease and place in a large pot with water to cover and reduce heat to medium. Cook 50 minutes in mixture, stirring constantly.
Meanwhile, in a large skillet with enough water to cover, add green pepper, celery, onion, mushrooms and Worcestershire sauce. Stir and cook 10 minutes, adding more water if necessary. Cover mixture with horseradish and Worcestershire sauce and stir; pour over the bacon mixture. Sprinkle tomato sauce over the bacon cooked mixture. Cover lid of pot with foil and simmer 35 minutes, stirring occasionally, until vegetables are tender.
Remove foil from pot, remove lid and allow to burn. Heat bacon grease in a medium saucepan over medium heat. Saute celery and bacon grease in pan of fire for about 10 minutes.
Remove lid of pot and stir in horseradish and Worcestershire sauce. Pour in horseradish mixture.
Return mixture to pot and heat over medium heat until the cabbage is softened. Cover and simmer 15 minutes, stirring occasionally. Stir in horseradish and red pepper flakes. Slowly release bacon grease using knife or tongs or spoon and keep grease in pot until ready to use.
Equally pour bacon grease mixture over haddock mixture, removing foil once again and whisking constantly until the cake holds together. Return to pot and heat for 2 minutes.
Pour chicken salad over all and serve hot.