Bacon Cawl with Three Sauces
| Yield: | 4 Servings |
| Categories: | Sauces, Soups |
| THE CAWL | ||
| 1 1/2 | lb | Collar bacon with rind |
| 3 | pt | Water |
| VEGETABLES | ||
| 1 1/2 | lb | Potatoes |
| 1 | sm | Swede (rutabaga) |
| 3 | Mature carrots | |
| 2 | lg | Leeks (or spring onions) |
| 2 | tb | Chopped parsley |
| SAUCES FOR THE MEAT | ||
| MUSTARD AND EGG SAUCE | ||
| 2 | oz | Butter |
| 1 | oz | Flour |
| 1 | ts | Dry mustard powder |
| 1/2 | ts | Powdered tumeric |
| 1/2 | pt | Cawl stock & milk mixed |
| 1 | Hard-boiled egg | |
| 1 | tb | Vinegar |
| SPICED TOMATO KETCHUP | ||
| 1 | lb | Ripe tomatoes |
| 1 | sm | Onion |
| 1 | ts | Ground ginger |
| 1/4 | ts | Powdered cloves |
| 1 | oz | Sugar |
| 1 | tb | Malt vinegar |
| Salt and pepper | ||
| 1 | sm | Green chili (optional) |
| PARSLEY-AND-CHIVE SAUCE | ||
| 1 | oz | Butter |
| 1 | oz | Flour |
| 1/2 | pt | Cawl stock and milk mixed |
| 2 | tb | (heaped) chopped parsley |
| 1 | tb | (heaped) chopped chives |
| Salt and pepper |
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