Keziah wrote:A steaming bowl of cawl with suet dumplings would not go amiss.
Dear Keziah can you elaborate on these foods? Maybe even post recipes I do not know exactly what they are?
Thank you, CCCathy
Keziah wrote:Dear Keziah can you elaborate on these foods? Maybe even post recipes I do not know exactly what they are?
Thank you, CCCathy
Speaking of marshmallows, someone posted this at another foodie forum, and I thought it was one of the COOLEST things I'd ever seen! These berries are dipt in marshmallow creme then held over a flame kinda like toasting a marshmallow over a camp fire. Pretty neat, huh? 
Furey and the Feast by Cynthia Furey
Furey and the Feast by Cynthia Furey
This is what you would call a blue-collar dish. It is tradtionally Welsh. The name of it is Cawl. (cowl)
A joint of lamb - usually shoulder or breast, scragg end, (whichever is cheapest). Cover the lamb with water and add a whole onion, roughly chopped, some peppercorns (about six) and a little salt.
Bring the water to the boil and then allow to simmer until the meat falls easily off the bone. This will take up to a couple of hours. It has to be really over cooked. Pink lamb in cawl traditionally a no no.
Strain the lamb from the juices. Take all the meat off the bones and throw away the fat and the bones.
Cut into chunks.
Leave the stock to cool and take off the excess fat.
The vegetables you will need are a small swede, three large parsnips, half a dozen carrots, four large potatoes – must be old potatoes, three large leeks green bits and all, two large onions, about 4 golden ball turnips. I say golden ball because I think these are the sweetest and the juiciest. (any winter veg will do, most people have their own recipe for cawl. It usually is a family thing and all recipes are slightly different.)
Wash all the veg thoroughly, and slice into inch size chunks. This is a chunky mix, just quarter the potatoes.
Put all the veg in a very large saucepan, I use a large old pressure cooker which is broken. That’s the sort of size pan you will need.
Add the lamb and juices, you may need to add more water to cover all the contents of the pan. Bring to the boil and simmer until the veg is cooked, skim off any scum that is formed by the veg periodically.
This will probably take about two hours. Leave to cool. Skim off any excess fat.
Make the suet dumplings
6oz self-raising flour
3oz shredded suet
good pinch salt and pepper
water, to mix the suet dumplings mix into a sticky dough.
Roll into balls about the size of a ping-pong ball and place gently into the cawl. Not to be stirred in but boiled on the surface.
Bring back to the boil and simmer covered for about half an hour.
This is always tastes better the next day.
Of course dumplings are very popular so when these are eaten the cawl will be reheated and more dumplings made for the next day.
Of course, in my grandmothers day this type of meal would be kept hot over the fire and by added to daily.
A joint of lamb - usually shoulder or breast, scragg end, (whichever is cheapest). Cover the lamb with water and add a whole onion, roughly chopped, some peppercorns (about six) and a little salt.
Bring the water to the boil and then allow to simmer until the meat falls easily off the bone. This will take up to a couple of hours. It has to be really over cooked. Pink lamb in cawl traditionally a no no.
Strain the lamb from the juices. Take all the meat off the bones and throw away the fat and the bones.
Cut into chunks.
Leave the stock to cool and take off the excess fat.
The vegetables you will need are a small swede, three large parsnips, half a dozen carrots, four large potatoes – must be old potatoes, three large leeks green bits and all, two large onions, about 4 golden ball turnips. I say golden ball because I think these are the sweetest and the juiciest. (any winter veg will do, most people have their own recipe for cawl. It usually is a family thing and all recipes are slightly different.)
Wash all the veg thoroughly, and slice into inch size chunks. This is a chunky mix, just quarter the potatoes.
Put all the veg in a very large saucepan, I use a large old pressure cooker which is broken. That’s the sort of size pan you will need.
Add the lamb and juices, you may need to add more water to cover all the contents of the pan. Bring to the boil and simmer until the veg is cooked, skim off any scum that is formed by the veg periodically.
This will probably take about two hours. Leave to cool. Skim off any excess fat.
Make the suet dumplings
6oz self-raising flour
3oz shredded suet
good pinch salt and pepper
water, to mix the suet dumplings mix into a sticky dough.
Roll into balls about the size of a ping-pong ball and place gently into the cawl. Not to be stirred in but boiled on the surface.
Bring back to the boil and simmer covered for about half an hour.
This is always tastes better the next day.
Of course dumplings are very popular so when these are eaten the cawl will be reheated and more dumplings made for the next day.
Of course, in my grandmothers day this type of meal would be kept hot over the fire and by added to daily.
This sounds yummy! Thank you for sharing the recipe it sounds good!