Welsh Harvest Broth
Cawl Cynhaeaf
1kg (2lb 3oz) Welsh Neck of Lamb
1˝lt (2.6 pints) Mutton Stock or Water
200g (7oz) Peas, shelled
200g (7oz) Broad Beans, shelled
1 Medium Carrot, peeled and diced
1 Onion, peeled and diced
1 Small Turnip, peeled and diced
1 Small Cauliflower, cut into florets
Fresh Parsley
Salt and Pepper
Remove as much fat as possible from the meat.
Place the meat in a large saucepan and cover with the stock (or water).
Slowly bring to the boil and skim carefully.
Add all of the vegetables except the cauliflower.
Cover and simmer slowly for 2˝ hours.
Add the cauliflower florets and continue simmering for a further 30 minutes.
Serve garnished with parsley.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved