Granny's Broth (Cawl Mam-gu) Welsh

1. 1

   Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully.

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.)

4. 4

   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.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

* Per serving · 4 servings · Values may vary.

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