Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Best end of neck Welsh lamb 2 Large leeks
1 Small swede (Turnip) 1 oz Parsley
1/2 lb Carrots 1/2 oz Flour
1 lb Potatoes 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 (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

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