britannia.org Recipe Bin: Welsh - Soups & Stews

The Recipe Bin: Welsh - Soups & Stews

Cawl

Welsh Broth

2 lbs Welsh lamb cutlets

½ lb Onions

3 Leeks

½ lb Carrots

½ lb Parsnips

½ lb Swede

2 lbs Potatoes

Salt and pepper

Remove as much fat as possible from the cutlets and boil the meat gently in water for 1 hour. Skim off fat. Peel and cut up the vegetables and add to the lamb. Add salt and pepper to taste. Cover and simmer until the vegetables are tender.

Makes approximately 6 servings.

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