Title: Cawl > Nicholas James Pitt
Categories: British Meat Stew Lamb Vegetable
Yield: 1 Servings
| 2 | lb | Meat (either lamb, beef or |
| | | Pork) |
| 2 | lg | Parsnips |
| 3 | lg | Carrots |
| 1 | sm | Swede/turnip |
| 2 | md | Onions |
| 3 | | Leeks |
| 1 1/2 | lb | Potatoes |
| | | Thyme, parsley, bayleaf, |
| | | Black pepper. |
Brown the meat in a little oil or dripping. Add the meat to a large pan of
water seasoned with the herbs. Bring to the boil and skim, simmer for about
1 hour. Prepare the vegetable and chop roughly. Brown the vegetable (except
the leeks) in a little oil or dripping. Add the veg to the meat leaving out
the leeks and simmer together until tender. Slice the leeks finely
discarding the tough green end parts and add to the cawl for the final ten
minutes. Serve with fresh bread and cheese. From: Nicholas James Pitt Date:
30 Dec 96 Home Cooking Ä