INGREDIENTS

INSTRUCTIONS

2 lb neck of Welsh lamb        1 oz parsley
1/2 lb swede                   1/2 oz flour
1/2 lb carrots                        salt and pepper
1 lb potatoes                  2    leeks
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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