Categories: Soups/stews, Sauces 
      Yield: 4 servings 
  
----------------------------------THE CAWL---------------------------------- 
  1 1/2 lb Collar bacon with rind              3 pt Water 
 
---------------------------------VEGETABLES--------------------------------- 
  1 1/2 lb Potatoes                            2 lg Leeks (or spring onions) 
      1 sm Swede (rutabaga)                    2 tb Chopped parsley 
      3    Mature carrots                 
 
----------------------------SAUCES FOR THE MEAT---------------------------- 
 
---------------------------MUSTARD AND EGG SAUCE--------------------------- 
      2 oz Butter                            1/2 pt Cawl stock & milk mixed 
      1 oz Flour                               1    Hard-boiled egg 
      1 ts Dry mustard powder                  1 tb Vinegar 
    1/2 ts Powdered tumeric               
 
---------------------------SPICED TOMATO KETCHUP--------------------------- 
      1 lb Ripe tomatoes                       1 oz Sugar 
      1 sm Onion                               1 tb Malt vinegar 
      1 ts Ground ginger                            Salt and pepper 
    1/4 ts Powdered cloves                     1 sm Green chili (optional) 
 
--------------------------PARSLEY-AND-CHIVE SAUCE-------------------------- 
      1 oz Butter                              2 tb (heaped) chopped parsley 
      1 oz Flour                               1 tb (heaped) chopped chives 
    1/2 pt Cawl stock and milk mixed                Salt and pepper 
  
  Wash the joint to remove surface blood.  Put the meat into a large clean 
  pan and cover well with water.  Bring to the boil, then turn the heat down, 
  cover with lid and simmer for 2 hours. 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.  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).  Some families like the fat left in. 
   
  Prepare the vegetables - scrub, peel and cut them into bite-sized chunks as 
  appropriate.  Wash and slice the leeks into 1/2-inch rings.  Then make the 
  sauces. 
   
  For the MUSTARD AND EGG SAUCE: Melt 1 oz butter in a small pan.  When it 
  froths, sprinkle in the flour and fry for a moment until mixture is sandy. 
  Stir in the mustard powder and tumeric and immediately whisk in the broth 
  and milk.  Whisk till the mixture thickens.  Chop the egg and stir in. 
  Finish with the vinegar and beat in the extra ounce of butter.  Taste and 
  add salt and pepper. 
   
  For the SPICED TOMATO KETCHUP: Chop the tomatoes, skin and chop the onion. 
  Put all the ingredients except the optional chili into a lidded saucepan. 
  Bring to the boil, turn down the heat, leave to simmer gently for 30 
  minutes.  Push the contents of the pan and boil it fiercely for a few 
  minutes.  Taste and adjust the seasoning.  Serve either hot or cold. Finish 
  with a few slices of deseeded chili if you like it hot. 
   
  For the PARSLEY-AND-CHIVE SAUCE: Melt the butter in a small pan, stir in 
  the flour and let it cool for a moment.  Whisk in the liquid gradually and 
  stir over the heat until the mixture thickens.  Mix in the herbs, taste and 
  add salt and pepper.  Reheat the meat in its broth (the cawl).  Remove the 
  meat and keep it warm while you cook the root vegetables in the broth. Five 
  minutes before you are ready to serve, add the leeks.  While the vegetables 
  simmer, plain-boil the potatoes separately.  Stir the chopped parsley into 
  the soup just before you bring it to table. 
   
  As a second course, serve the meat with the potatoes, and the three sauces. 
   
  Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed 
  for you by Karen Mintzias