🫙 From the Spice Rack

Bacon Cawl with Three Sauces

Name: Bacon Cawl with Three Sauces
Ingredients: 3 pt water; 1 small swede (rutabaga); 3 mature carrots; 2 large leeks (or spring onions); 2 tbsp chopped parsley; 1 oz flour; 1 tsp dry mustard powder; 1/2 tsp powdered tumeric

3 pt Water

maineasy

Ingredients8 items

Ingredients

3pt water
1small swede (rutabaga)
3mature carrots
2large leeks (or spring onions)
2tbsp chopped parsley
1ozflour
1tsp dry mustard powder
1/2tsp powdered tumeric

Directions

1
THE CAWL---------------------------------- 1 1/2 lb Collar bacon with rind 3 pt Water ---------------------------------VEGETABLES
2
Put the meat into a large clean pan and cover well with water
3
Bring to the boil, then turn the heat down, cover with lid and simmer for 2 hours
4
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
5
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)
6
Some families like the fat left in
7
Prepare the vegetables - scrub, peel and cut them into bite-sized chunks as appropriate
8
Wash and slice the leeks into 1/2-inch rings

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