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Bacon Cawl with Three Sauces

 

34

Yield

4

servings

Prep

10

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

The cawl
1 ½ pounds bacon
collar bacon with rind
3 pints water
*
Vegetables
1 ½ pounds potatoes
1 small rutabaga (swede)
*
3 large carrots
2 large leeks
or spring onions
*
2 tablespoons parsley leaves
chopped
Sauces for the meat
Mustard and egg sauce
2 ounces butter
1 ounce all-purpose flour
1 teaspoon dry mustard
½ teaspoon turmeric
ground
½ pint pork stock
cawl stock & milk mixed
*
1 large eggs
hard-boiled
1 tablespoon vinegar
Spiced tomato ketchup
1 pound tomatoes
ripe
1 small onions
1 teaspoon ginger
ground
*
¼ teaspoon cloves, ground
*
1 ounce sugar
1 tablespoon malt vinegar
Salt and salt and black pepper
*
1 small green chili peppers
optional
*
Parsley and chive sauce
1 ounce butter
1 ounce all-purpose flour
½ pint pork stock
cawl stock and milk mixed
*
2 tablespoons italian parsley
chopped
1 tablespoon chives
chopped
Salt and salt and black pepper
*

Directions

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 ½-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 until 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 585g (20.6 oz)
Amount per Serving
Calories 134261% of calories from fat
 % Daily Value *
Total Fat 90g 139%
Saturated Fat 35g 174%
Trans Fat 0g
Cholesterol 285mg 95%
Sodium 4126mg 172%
Total Carbohydrate 20g 20%
Dietary Fiber 7g 27%
Sugars g
Protein 141g
Vitamin A 219% Vitamin C 60%
Calcium 9% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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