Granny’s Broth – Cavvl Mamgu

When you look forward, you shall see a long forever, a boundless duration before you, which will swallow up your thoughts, and amaze your soul; and you will absolutely despair of ever having any deliverance, any end, any mitigation, any rest at all; you will know certainly that you must wear out long ages, millions and millions of ages, in wrestling and conflicting with this almighty merciless vengeance; and then you will have so done, when so many ages have actually been spent by you in this manner, you will know that all is but a point to what remains.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
	Welsh	Soup/stews, Welsh	4	Servings

INGREDIENTS

1	oz	Parsley
		1/2 oz flour
		Salt and pepper
		2 leeks

INSTRUCTIONS

Remove as much fat as possible from the meat. Place in a saucepan of
water and bring to the boil. Skim off the fat and simmer for 2-2 1/2
hours. Peel and cut up the vegetables. Add them to the saucepan. Add
salt and pepper to taste. Cover and simmer for 25-30 minutes until  the
vegetables are tender. Add the chopped parsley. Serve hot. 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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