The Recipe Bin: Welsh - Soups & Stews

    Cawl
    Welsh Broth
     
     
    2 lbs Welsh Lamb Cutlets
    ½ lb Onions
    3 lb Leeks
    ½ lb Carrots
    ½ lb Parsnips
    ½ lbs Swede
    2 Potatoes
    Salt
    Pepper
     
     
    • Remove as much fat as possible from the cutlets and boil the meat gently in water for 1 hour.
    • Skim off fat.
    • Peel and cut up the vegetables and add to the lamb.
    • Add salt and pepper to taste.
    • Cover and simmer until the vegetables are tender.
     
    Makes approximately 6 servings.

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