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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.
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| What You Need: |
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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
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| How To Cook: |
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WITH SALT BEEF OR BACON:
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1. Put the meat into cold water, bring to the boil, skim and allow simmering for 1 hour.
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2. Add the prepared vegetables, slicing leeks and carrots and leaving potatoes whole or in large pieces.
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3. Simmer for 1 hour longer.
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4. Half an hour before serving mix the oatmeal with a little cold Water and add to the pan, stirring in carefully.
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5. Season to taste.
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WITH MUTTON:
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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.
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2. To serve, lift the meat on to the hot serving dish and arrange the vegetables round it.
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3. Dish on to soup plates and pour the liquor over.
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NOTE:
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Large pieces of swede are sometimes included, and in olden times the 'cawl' was sprinkled with marigold petals.
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