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1
Wash the joint to remove surface blood.
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2
Put the meat into a large clean pan and cover well with water.
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3
Bring to the boil, then turn the heat down, cover with lid and simmer for 2 hours.
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4
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.
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5
Leave it to cool, meat and all, and lift off the white hat of grease (it makes good dripping after heating gently to drive off the water).
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6
Some families like the fat left in.
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7
Prepare the vegetables - scrub, peel and cut them into bite-sized chunks as appropriate.
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8
Wash and slice the leeks into 1/2-inch rings.
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9
Then make the sauces.
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10
For the MUSTARD AND EGG SAUCE:
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11
Melt 1 oz butter in a small pan.
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12
When it froths, sprinkle in the flour and fry for a moment until mixture is sandy.
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13
Stir in the mustard powder and tumeric and immediately whisk in the broth and milk.
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14
Whisk until the mixture thickens.
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15
Chop the egg and stir in.
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16
Finish with the vinegar and beat in the extra ounce of butter.
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17
Taste and add salt and pepper.
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18
For the SPICED TOMATO KETCHUP:
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19
Chop the tomatoes, skin and chop the onion.
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20
Put all the ingredients except the optional chili into a lidded saucepan.
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21
Bring to the boil, turn down the heat, leave to simmer gently for 30 minutes.
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22
Push the contents of the pan and boil it fiercely for a few minutes.
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23
Taste and adjust the seasoning.
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24
Serve either hot or cold.
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25
Finish with a few slices of deseeded chili if you like it hot.
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26
For the PARSLEY-AND-CHIVE SAUCE: Melt the butter in a small pan, stir in the flour and let it cool for a moment.
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27
Whisk in the liquid gradually and stir over the heat until the mixture thickens.
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28
Mix in the herbs, taste and add salt and pepper.
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29
Reheat the meat in its broth (the cawl).
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30
Remove the meat and keep it warm while you cook the root vegetables in the broth.
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31
Five minutes before you are ready to serve, add the leeks.
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32
While the vegetables simmer, plain-boil the potatoes separately.
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33
Stir the chopped parsley into the soup just before you bring it to table.
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34
As a second course, serve the meat with the potatoes, and the three sauces.
