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GRANNY'S BROTH (CAWL MARNGU) WELSH

Category:    Soups
Yield:4 servings
 
      2 lb Best end of neck Welsh lamb         2 ea Large leeks
      1 ea Small swede (Turnip)                1 oz Parsley
    1/2 lb Carrots                           1/2 oz Flour
      1 lb Potatoes                            1 x  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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