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  Added: Apr 27, 2011  •  Visited (83)  •  Print version Print this recipe (5)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Mutton Stew
(Cawl)
This was a "two-day" dish: the meat and vegetables were eaten on the first day, and what was left was served as a soup on the second day.

What You Need:
  • About 1˝ - 2 pound of salt beef, bacon or scrag-end of mutton
  • Potatoes, leeks, cabbage and carrots, as available
  • 2 pints water
  • Seasoning to taste
  • ˝ cupful fine oatmeal

  • How To Cook:
    WITH SALT BEEF OR BACON:
    1. Put the meat into cold water, bring to the boil, skim and allow simmering for 1 hour.

    2. Add the prepared vegetables, slicing leeks and carrots and leaving potatoes whole or in large pieces.

    3. Simmer for 1 hour longer.

    4. Half an hour before serving mix the oatmeal with a little cold Water and add to the pan, stirring in carefully.

    5. Season to taste.

    WITH MUTTON:
    1. The meat and vegetables are put into the pan with the water at the same time, and the whole is simmered for 1˝ - 2 hours.

    2. To serve, lift the meat on to the hot serving dish and arrange the vegetables round it.

    3. Dish on to soup plates and pour the liquor over.

    NOTE:
        Large pieces of swede are sometimes included, and in olden times the 'cawl' was sprinkled with marigold petals.
     
    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Europe » Wales
    Dish » Stew
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Meat & Poultry » Bacon
    Main Ingredient » Grains & Cereals » Oatmeal



     




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