Granny’s Broth (cawl Marngu) Welsh

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CATEGORY	CUISINE	TAG	YIELD
Meats	Welsh	Soups	4	Servings

INGREDIENTS

2	lb	Best end of neck Welsh lamb
1/2	lb	Carrots
2		Large leeks
1/2	oz	Flour
1		Small swede, Turnip
1	lb	Potatoes
1	oz	Parsley
		Salt and pepper

INSTRUCTIONS

Put the meat into the saucepan, cover with cold water, add salt and
pepper, bring slowly to the boil and skin carefully.  (This can be
done the night before and the fat allowed to set on the surface.  This
makes it easier to skim off.)  Then add the carrots (cut in half), the
swede (sliced) and the white  of the leeks, and simmer gently for 2 - 2
1/2 hours. Add the potatoes  (cut in four) and continue to simmer for
another 30 minutes.  When the potatoes are almost cooked, thicken with
flour and a little  water.  Lastly, add the green of the leeks and
parsley (chopped) and simmer  for further 10 minutes and serve in
basins while hot.  Cawl was the dish most commonly served for dinner on
the farm during  the winter months in th ecounties of South and West
Wales.  The broth itself would be served in basins or bowls, with
bread, and  the meat and vegetables served as a second course.  Croeso
Cymreig  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/welsh.zip

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