| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Welsh | Souplstews | 6 | Servings |
INGREDIENTS
| 2 | Lb. Welsh lamb cutlets | |
| 1/2 | lb | Onions |
| 3 | Leeks | |
| 1/2 | lb | Carrots |
| 1/2 | lb | Parsnips |
| 1/2 | lb | Swede |
| 2 | lb | Potatoes |
| Salt and pepper |
INSTRUCTIONS
Remove as much tat as possible from the cutlets and boil the meat gently in water for 1 hour. Skim off fat. Peel and cui up the vegetables and add to the lamb. Add salt and pepper to taste. Cover and simmer until the vegetables are tender. 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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