Cawl (bacon And Root Vegetable Stew)

When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats		May 1993	1	Servings

INGREDIENTS

1		8 ounces sla bacon, rind
		removed cut
		crosswise into
		1/2-inch-thick
		slices then cut
		into 1/2-inch-wide
		pieces
2		Leeks
3		Parsnips, peeled chopped
2		Russet potatoes, peeled
		chopped
1		Onion, chopped
1		Turnip, peeled chopped
1		Bay leaf
2		Beef broth, 14 1/2-ounce
2		Low-salt chicken broth, 14
		1/2-ounce
1/2		Head green cabbage, chopped
		about 4
		cups
		Chopped fresh parsley

INSTRUCTIONS

Cook bacon in heavy large pot over medium heat until fat is rendered,
about 8 minutes. Using slotted spoon, remove bacon and reserve. Cut
green part off leeks and reserve. Halve leeks lengthwise, then slice
crosswise. Add sliced leeks, parsnips, potatoes, onion, turnip and  bay
leaf to pot and cook until vegetables begin to soften, stirring
frequently, about 15 minutes. Add beef broth, chicken broth and
cabbage and bring to boil. Reduce heat and simmer 20 minutes. Return
bacon to pot and cook 10 minutes longer. Season with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer
before serving.) Thinly slice pale green part of reserved leeks.  Ladle
stew into bowls. Top with sliced leeks and parsley and serve.  Serves
6.  Bon Appetit May 1993  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1157 Calories From Fat: 49 Total Fat: 5.5g Cholesterol: 0mg Sodium: 5237.5mg Potassium: 4932.7mg Carbohydrates: 242.8g Fiber: 25.7g Sugar: 67.2g Protein: 40.2g