| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Welsh |
Soup/stews, Welsh |
4 |
To 6 |
INGREDIENTS
|
|
Salt and black pepper |
|
|
Pinch of mace |
| 1 1/2 |
oz |
Flour |
| 4 |
|
Dozen bearded oysters |
| 2 |
oz |
Butter |
INSTRUCTIONS
Wash the meat and cut off excess fat. Place in a saucepan and add 3
pints of water. Bring the boil and skim off any fat on the surface of
the liquor and Wash the barley, peel and dice the onion' carrot and
turnip. Add the barley and vegetables to the pan Add salt and pepper
to taste. Cover and simmer for 2 1/2-3 hours. Melt the butter in a pan
and rub it into the flour using a wooden spoon. Poor the mutton broth
on to this, stirring all the time. Simmer for 10 minutes. Serve with
the oysters, opened and on the bottom shell. Posted to MM-Recipes
Digest V3 #249 Date: Thu, 12 Sep 1996 18:14:59 +0000 From:
"ray.watson" <ray.watson@ukonline.co.uk>
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