💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › welsh › cawl-cynha… captured on 2022-06-12 at 00:11:32.
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Title: HARVEST BROTH - CAWL CYNHAEAF
Categories: Soups/stews, Ethnic
Yield: 1 servings
1 kg Welsh neck of lamb
200 g Peas
200 g Broad beans
1 md Carrot
1 Onion
1 sm Turnip
1 sm Cauliflower
5 Sprigs of parsley
1 1/2 l Water
Salt and pepper
Remove as much fat as possible from the meat. Place
the meat in a large saucepan and cover with the water.
Bring to the boil and skim any fat from the surface of
the liquid. Shell the peas and beans. Peel and dice
the carrot, onion and turnip. Add the vegetables,
except the cauliflower, to the meat. Season. Cover the
saucepan and simmer slowly for 3 hours. 30 minutes
before serving the broth, cut the cauliflower into
sprigs and add to the saucepan. Serve hot decorated
with sprigs of parsley.
From:Country Cookery - Recipes from Wales by Sian
Llewellyn.
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