Welsh Lamb Caul
---------------
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, leeks, and leeks!
One hard conference pear - whole (trust me).
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.

From: Peter Thomas (fairchild.co.uk) in rec.food.recipes on July 6, 1998.