Bacon Cawl With Three Sauces Recipe

RatingDifficultyIntermediate

Bacon Cawl with Three Sauces is a traditional Welsh dish made with bacon, potatoes, onions, and three different kinds of sauces. The three sauces are typically a brown sauce, a white sauce, and a red sauce.

Yields1 Serving
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
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CAWL
 1 1/2 lb Collar bacon with rind
 3 pt Water


1

VEGETABLES1 1/2 lb Potatoes2 lg Leeks (or spring onions)1 sm Swede (rutabaga)2 tb Chopped parsley3Mature carrotsSAUCES FOR THE MEATMUSTARD AND EGG SAUCE2 oz Butter1/2 pt Cawl stock

2

Put the meat into a large cleanpan 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 thelevel of the meat - at the end of the cooking you should have 2 pints ofliquor.

5

Leave it to cool, meat and all, and lift off the white hat ofgrease (it makes good dripping after heating gently to drive off thewater).

6

Some families like the fat left in.

7

Prepare the vegetables - scrub, peel and cut them into bite-sized chunks asappropriate.

8

Wash and slice the leeks into 1/2-inch rings.

9

Then make thesauces.

10

For the MUSTARD AND EGG SAUCE: Melt 1 oz butter in a small pan.

11

When itfroths, sprinkle in the flour and fry for a moment until mixture is sandy.

12

Stir in the mustard powder and tumeric and immediately whisk in the brothand milk.

13

Whisk till the mixture thickens.

14

Chop the egg and stir in.

15

Finish with the vinegar and beat in the extra ounce of butter.

16

Taste andadd salt and pepper.

17

For the SPICED TOMATO KETCHUP: Chop the tomatoes, skin and chop the onion.

18

Put all the ingredients except the optional chili into a lidded saucepan.

19

Bring to the boil, turn down the heat, leave to simmer gently for 30minutes.

20

Push the contents of the pan and boil it fiercely for a fewminutes.

21

Taste and adjust the seasoning.

22

Serve either hot or cold.

23

Finishwith a few slices of deseeded chili if you like it hot.

24

For the PARSLEY-AND-CHIVE SAUCE: Melt the butter in a small pan, stir inthe flour and let it cool for a moment.

25

Whisk in the liquid gradually andstir over the heat until the mixture thickens.

26

Mix in the herbs, taste andadd salt and pepper.

27

Reheat the meat in its broth (the cawl).

28

Remove themeat and keep it warm while you cook the root vegetables in the broth.

29

Fiveminutes before you are ready to serve, add the leeks.

30

While the vegetablessimmer, plain-boil the potatoes separately.

31

Stir the chopped parsley intothe soup just before you bring it to table.

32

As a second course, serve the meat with the potatoes, and the three sauces.

33

Source: Elisabeth Luard in Country Living (British), April 1989.

34

Typedfor you by Karen Mintzias .

CategoryCuisineTags

Ingredients

CAWL
 1 1/2 lb Collar bacon with rind
 3 pt Water

Directions

1

VEGETABLES1 1/2 lb Potatoes2 lg Leeks (or spring onions)1 sm Swede (rutabaga)2 tb Chopped parsley3Mature carrotsSAUCES FOR THE MEATMUSTARD AND EGG SAUCE2 oz Butter1/2 pt Cawl stock

2

Put the meat into a large cleanpan 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 thelevel of the meat - at the end of the cooking you should have 2 pints ofliquor.

5

Leave it to cool, meat and all, and lift off the white hat ofgrease (it makes good dripping after heating gently to drive off thewater).

6

Some families like the fat left in.

7

Prepare the vegetables - scrub, peel and cut them into bite-sized chunks asappropriate.

8

Wash and slice the leeks into 1/2-inch rings.

9

Then make thesauces.

10

For the MUSTARD AND EGG SAUCE: Melt 1 oz butter in a small pan.

11

When itfroths, sprinkle in the flour and fry for a moment until mixture is sandy.

12

Stir in the mustard powder and tumeric and immediately whisk in the brothand milk.

13

Whisk till the mixture thickens.

14

Chop the egg and stir in.

15

Finish with the vinegar and beat in the extra ounce of butter.

16

Taste andadd salt and pepper.

17

For the SPICED TOMATO KETCHUP: Chop the tomatoes, skin and chop the onion.

18

Put all the ingredients except the optional chili into a lidded saucepan.

19

Bring to the boil, turn down the heat, leave to simmer gently for 30minutes.

20

Push the contents of the pan and boil it fiercely for a fewminutes.

21

Taste and adjust the seasoning.

22

Serve either hot or cold.

23

Finishwith a few slices of deseeded chili if you like it hot.

24

For the PARSLEY-AND-CHIVE SAUCE: Melt the butter in a small pan, stir inthe flour and let it cool for a moment.

25

Whisk in the liquid gradually andstir over the heat until the mixture thickens.

26

Mix in the herbs, taste andadd salt and pepper.

27

Reheat the meat in its broth (the cawl).

28

Remove themeat and keep it warm while you cook the root vegetables in the broth.

29

Fiveminutes before you are ready to serve, add the leeks.

30

While the vegetablessimmer, plain-boil the potatoes separately.

31

Stir the chopped parsley intothe soup just before you bring it to table.

32

As a second course, serve the meat with the potatoes, and the three sauces.

33

Source: Elisabeth Luard in Country Living (British), April 1989.

34

Typedfor you by Karen Mintzias .

Bacon Cawl With Three Sauces Recipe

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