Recipe - Grannys Broth (Cawl Marngu) Welsh

2 pound Best end of neck Welsh lamb
One half pound Carrots
2 Large leeks
One half ounce Flour
1 Small swede (Turnip)
1 pound Potatoes
1 ounce Parsley
Salt and pepper

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 ( cut or sliced up ) and the white of the
leeks, and simmer gently for 2 2 One half 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