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  Added: Apr 27, 2011  •  Visited (135)  •  Print version Print this recipe (14)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Mutton Stew
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:
    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.

    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.

        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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