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Granny's Broth Cawl Marngu Welsh Recipe

Granny's Broth Cawl Marngu Welsh recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Granny's Broth Cawl Marngu Welsh recipe  PDF


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 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

Granny's Broth Cawl Marngu Welsh recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
523 people have voted
Last Reviewed on 2019-05-22



Wednesday, May 22 2019 Download & Print Granny's Broth Cawl Marngu Welsh recipe  PDF   Lamb recipes RSS   New

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