Bacon Stewpot Recipe |
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You will need :- 1 unsmoked collar bacon joint 8 oz. leeks 1½ oz. butter 1 small onion, chopped 2 tablespoons plain flour ¾ pint stock 4 oz. carrots pepper 7½ oz. can butter beans 1 tablespoon chopped parsley
Oven Setting:- 350°F; Gas Mark 4
Take the rind from the bacon and trim off excess fat. Cut the meat into ¾ inch dice. Put into a pan of cold water and bring slowly to the boil. Drain well on kitchen paper. Trim and wash the leeks thoroughly, cut into slices. Melt the butter in a saucepan, add the leeks and onion and cook gently until soft but not brown. Stir in the flour and gradually add the stock, stirring until boiling. Cook for 1 minute. Take the pan from the heat and add the sliced carrots, bacon and pepper. Cover and cook gently for 1¼ hours. Drain the butter beans and add to the stew with the parsley. Heat for 5 minutes before serving. If preferred, when the carrots and bacon are added to the liquid, the stewpot may be transferred to a casserole and cooked in a moderate oven (350°F; Gas Mark 4) for the same time.
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