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Cawl (Broth) Recipe

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This recipe for Cawl (Broth) is from Violet Tailyeour's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2lb. neck of Welsh lamb 1 medium onion, diced
3 pts. lamb or veg stock
1 med turnip, diced
½lb. peas shelled
1 med parsnip, diced
½lb. broad beans shelled
1 med parsnip, diced
1 small cauliflower in florets
2-3 lettuce leaves, shredded
1 med leak, diced
Salt and pepper
1 med carrot, diced
Chopped parsley for garnish
Directions:
Directions:
Trim the lamb to remove the fat. Place the meat in a saucepan with a very little cooking oil and brown on all sides. Cover with stock and bring to the boil, skimming if necessary. Prepare all the vegetables and set aside the cauliflower and lettuce until later. Add the rest of the vegetables to the meat and season with the salt and pepper. Cover and simmer for 2½-3 hours. Add the cauliflower and lettuce to the broth 20 mins before the end of the cooking time. Sprinkle with chopped parsley and serve piping hot with crusty bread.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Welsh lamb is the basis of this substantial meat and vegetable broth; a meal in itself.

 

 

 

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