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----------------------------------THE CAWL----------------------------------
1 1/2 lb Collar bacon with rind 3 pt Water
---------------------------------VEGETABLES---------------------------------
1 1/2 lb Potatoes 2 lg Leeks (or spring onions)
1 sm Swede (rutabaga) 2 tb Chopped parsley
3 Mature carrots
4 servings
----------------------------SAUCES FOR THE MEAT----------------------------
---------------------------MUSTARD AND EGG SAUCE---------------------------
2 oz Butter 1/2 pt Cawl stock & milk mixed
1 oz Flour 1 Hard-boiled egg
1 ts Dry mustard powder 1 tb Vinegar
1/2 ts Powdered tumeric
---------------------------SPICED TOMATO KETCHUP---------------------------
1 lb Ripe tomatoes 1 oz Sugar
1 sm Onion 1 tb Malt vinegar
1 ts Ground ginger Salt and pepper
1/4 ts Powdered cloves 1 sm Green chili (optional)
--------------------------PARSLEY-AND-CHIVE SAUCE--------------------------
1 oz Butter 2 tb (heaped) chopped parsley
1 oz Flour 1 tb (heaped) chopped chives
1/2 pt Cawl stock and milk mixed Salt and pepper
Wash the joint to remove surface blood. Put the meat into a large clean
pan and cover well with water. Bring to the boil, then turn the heat down,
cover with lid and simmer for 2 hours. Top up if the water sinks below the
level of the meat - at the end of the cooking you should have 2 pints of
liquor. Leave it to cool, meat and all, and lift off the white hat of
grease (it makes good dripping after heating gently to drive off the
water). Some families like the fat left in.
Prepare the vegetables - scrub, peel and cut them into bite-sized chunks as
appropriate. Wash and slice the leeks into 1/2-inch rings. Then make the
sauces.
For the MUSTARD AND EGG SAUCE: Melt 1 oz butter in a small pan. When it
froths, sprinkle in the flour and fry for a moment until mixture is sandy.
Stir in the mustard powder and tumeric and immediately whisk in the broth
and milk. Whisk till the mixture thickens. Chop the egg and stir in.
Finish with the vinegar and beat in the extra ounce of butter. Taste and
add salt and pepper.
For the SPICED TOMATO KETCHUP: Chop the tomatoes, skin and chop the onion.
Put all the ingredients except the optional chili into a lidded saucepan.
Bring to the boil, turn down the heat, leave to simmer gently for 30
minutes. Push the contents of the pan and boil it fiercely for a few
minutes. Taste and adjust the seasoning. Serve either hot or cold. Finish
with a few slices of deseeded chili if you like it hot.
For the PARSLEY-AND-CHIVE SAUCE: Melt the butter in a small pan, stir in
the flour and let it cool for a moment. Whisk in the liquid gradually and
stir over the heat until the mixture thickens. Mix in the herbs, taste and
add salt and pepper. Reheat the meat in its broth (the cawl). Remove the
meat and keep it warm while you cook the root vegetables in the broth. Five
minutes before you are ready to serve, add the leeks. While the vegetables
simmer, plain-boil the potatoes separately. Stir the chopped parsley into
the soup just before you bring it to table.
As a second course, serve the meat with the potatoes, and the three sauces.
1 1/2 lb Collar bacon with rind 3 pt Water
---------------------------------VEGETABLES---------------------------------
1 1/2 lb Potatoes 2 lg Leeks (or spring onions)
1 sm Swede (rutabaga) 2 tb Chopped parsley
3 Mature carrots
4 servings
----------------------------SAUCES FOR THE MEAT----------------------------
---------------------------MUSTARD AND EGG SAUCE---------------------------
2 oz Butter 1/2 pt Cawl stock & milk mixed
1 oz Flour 1 Hard-boiled egg
1 ts Dry mustard powder 1 tb Vinegar
1/2 ts Powdered tumeric
---------------------------SPICED TOMATO KETCHUP---------------------------
1 lb Ripe tomatoes 1 oz Sugar
1 sm Onion 1 tb Malt vinegar
1 ts Ground ginger Salt and pepper
1/4 ts Powdered cloves 1 sm Green chili (optional)
--------------------------PARSLEY-AND-CHIVE SAUCE--------------------------
1 oz Butter 2 tb (heaped) chopped parsley
1 oz Flour 1 tb (heaped) chopped chives
1/2 pt Cawl stock and milk mixed Salt and pepper
Wash the joint to remove surface blood. Put the meat into a large clean
pan and cover well with water. Bring to the boil, then turn the heat down,
cover with lid and simmer for 2 hours. Top up if the water sinks below the
level of the meat - at the end of the cooking you should have 2 pints of
liquor. Leave it to cool, meat and all, and lift off the white hat of
grease (it makes good dripping after heating gently to drive off the
water). Some families like the fat left in.
Prepare the vegetables - scrub, peel and cut them into bite-sized chunks as
appropriate. Wash and slice the leeks into 1/2-inch rings. Then make the
sauces.
For the MUSTARD AND EGG SAUCE: Melt 1 oz butter in a small pan. When it
froths, sprinkle in the flour and fry for a moment until mixture is sandy.
Stir in the mustard powder and tumeric and immediately whisk in the broth
and milk. Whisk till the mixture thickens. Chop the egg and stir in.
Finish with the vinegar and beat in the extra ounce of butter. Taste and
add salt and pepper.
For the SPICED TOMATO KETCHUP: Chop the tomatoes, skin and chop the onion.
Put all the ingredients except the optional chili into a lidded saucepan.
Bring to the boil, turn down the heat, leave to simmer gently for 30
minutes. Push the contents of the pan and boil it fiercely for a few
minutes. Taste and adjust the seasoning. Serve either hot or cold. Finish
with a few slices of deseeded chili if you like it hot.
For the PARSLEY-AND-CHIVE SAUCE: Melt the butter in a small pan, stir in
the flour and let it cool for a moment. Whisk in the liquid gradually and
stir over the heat until the mixture thickens. Mix in the herbs, taste and
add salt and pepper. Reheat the meat in its broth (the cawl). Remove the
meat and keep it warm while you cook the root vegetables in the broth. Five
minutes before you are ready to serve, add the leeks. While the vegetables
simmer, plain-boil the potatoes separately. Stir the chopped parsley into
the soup just before you bring it to table.
As a second course, serve the meat with the potatoes, and the three sauces.
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