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

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