Bacon Cawl with Three Sauces
Yield
4 servingsPrep
10 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| The cawl | |||
| 680.4 | g |
bacon
collar bacon with rind |
|
| 1.4 | l |
water
|
*
|
| Vegetables | |||
| 680.4 | g |
potatoes
|
|
| 1 | small |
rutabaga (swede)
|
* |
| 3 | large |
carrots
|
|
| 2 | large |
leeks
or spring onions |
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| Sauces for the meat | |||
| Mustard and egg sauce | |||
| 57.8 | ml/g |
butter
|
|
| 28.9 | ml/g |
all-purpose flour
|
|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
turmeric
ground |
|
| 237 | ml |
pork stock
cawl stock & milk mixed |
* |
| 1 | large |
eggs
hard-boiled |
|
| 15 | ml |
vinegar
|
|
| Spiced tomato ketchup | |||
| 453.6 | g |
tomatoes
ripe |
|
| 1 | small |
onions
|
|
| 5 | ml |
ginger
ground |
|
| 1.3 | ml |
cloves, ground
|
|
| 28.9 | ml/g |
sugar
|
|
| 15 | ml |
malt vinegar
|
|
|
salt and black pepper
|
*
|
||
| 1 | small |
green chili peppers
optional |
*
|
| Parsley and chive sauce | |||
| 28.9 | ml/g |
butter
|
|
| 28.9 | ml/g |
all-purpose flour
|
|
| 237 | ml |
pork stock
cawl stock and milk mixed |
* |
| 3E+1 | ml |
italian parsley
chopped |
|
| 15 | ml |
chives
chopped |
|
|
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.
