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Ingredientes
- 1 1/2 lb Collar bacon with rind
- 3 pt Water
- 1 1/2 lb Potatoes
- 1 sm Swede (rutabaga)
- 3 x Mature carrots
- 2 lrg Leeks (or possibly spring onions)
- 2 Tbsp. Minced parsley
- 2 ounce Butter
- 1 ounce Flour
- 1 tsp Dry mustard pwdr
- 1/2 tsp Powdered tumeric
- 1/2 pt Cawl stock & lowfat milk mixed
- 1 x Hard-boiled egg
- 1 Tbsp. Vinegar
- 1 lb Ripe tomatoes
- 1 sm Onion
- 1 tsp Grnd ginger
- 1/4 tsp Powdered cloves
- 1 ounce Sugar
- 1 Tbsp. Malt vinegar Salt and pepper
- 1 sm Green chili (optional)
- 1 ounce Butter
- 1 ounce Flour
- 1/2 pt Cawl stock and lowfat milk mixed
- 2 Tbsp. (heaped) minced parsley
- 1 Tbsp. (heaped) minced chives Salt and pepper
Direcciones
- 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 hrs. 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 cold, 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: Heat 1 ounce butter in a small pan. When it froths, sprinkle in the flour and fry for a moment till mix is sandy.
- Stir in the mustard pwdr and tumeric and immediately whisk in the broth and lowfat milk. Whisk until the mix thickens. Chop the egg and stir in.
- Finish with the vinegar and beat in the extra oz of butter. Taste and add in 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 min. Push the contents of the pan and boil it fiercely for a few min. Taste and adjust the seasoning. Serve either warm or possibly cool. Finish with a few slices of deseeded chili if desired it warm.
- For the PARSLEY-AND-CHIVE SAUCE: Heat the butter in a small pan, stir in the flour and let it cold for a moment. Whisk in the liquid gradually and stir over the heat till the mix thickens. Fold in the herbs, taste and add in salt and pepper. Reheat the meat in its broth (the cawl). Remove the meat and keep it hot while you cook the root vegetables in the broth. Five min before you are ready to serve, add in the leeks. While the vegetables simmer, plain-boil the potatoes separately. Stir the minced 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 672g | |
| Recipe makes 4 servings | |
| Calories 383 | |
| Calories from Fat 168 | 44% |
| Total Fat 19.17g | 24% |
| Saturated Fat 11.4g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 168mg | 7% |
| Potassium 903mg | 26% |
| Total Carbs 47.78g | 13% |
| Dietary Fiber 5.2g | 17% |
| Sugars 12.18g | 8% |
| Protein 7.2g | 12% |
