Granny's Broth (Cawl Marngu) Welsh

Directions

1. 1

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

2. 2

   This can be done the night before and the fat allowed to set on the surface

3. 3

   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

4. 4

   Add the potatoes (cut in four) and continue to simmer for another 30 minutes

5. 5

   When the potatoes are almost cooked, thicken with flour and a little water

6. 6

   Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot

7. 7

   Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales

8. 8

   The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course