Recipe#12073

Title: Lamb Caul

From: "Peter Thomas" peter@fairchild.co.uk 
 Newsgroups: rec.food.recipes 
 Subject: Welsh Lamb Caul 
 Date: 6 Jul 1998 04:06:29 -0600 
 Message-ID: <004e01bd9e90$4db92360$0301a8c0@thomas> 

Caul is a rich meat soup/stew/meal-in-one enjoyed by my fellow
 Welshmen - so the inclusion of leeks; the Welsh national emblem,
 is not surprising!:
 No weights or measures, but meat should be about 1/3 and veg 2/3
 of the total volume of solids.
 Neck of lamb chopped into chunks
 Onions
 leeks
 carrots
 potatoes 
 One hard conference pear 
 Salt and pepper to taste
 Fry and brown the lamb in a large, heavy stew pot.  Remove excess
 fat and add water to cover the meat.  Bring to the boil and simmer
 for 2 hours or until the meat is tender.  Add all the veg and the
 pear, top up the water to almost cover the veg.  Return to the boil
 and simmer for 30 mins.
 Serve in bowls with crusty white bread.