Welsh Granny's Broth
Cawl Marngu
Serves 4
900g (2lb) Best End of Neck Welsh Lamb
450g (1lb) Potatoes
225g (8oz) Carrots
2 Large Leeks
1 Small Swede (Turnip)
25g (1oz) Parsley
15g (˝oz) Flour
Salt & Black Pepper
Place the lamb in a saucepan, cover with cold water, add salt and pepper, slowly bring to the boil and skim carefully.
(This may be done the night before and the fat allowed to set, making it easier to skim off.)
Then add the halved carrots, sliced swede and sliced white of the leeks, simmer gently for 2 - 2˝ hours.
Add the quartered potatoes and continue to simmer for a further 30 minutes.
When the potatoes are nearly cooked, thicken with flour and a little water.
Add the finely chopped leek greens and chopped parsley and simmering for further 10 minutes.
Serve immediately.
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