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Welsh Broth- Cawl Recipe

Ingredients:

2 Lb. Welsh lamb cutlets
½ lb Onions
3 Leeks
½ lb Carrots
½ lb Parsnips
½ lb Swede
2 lb Potatoes
Salt and pepper.

Method:

1. Remove as much tat as possible from the cutlets and boil the meat gently in water for 1 hour. Skim off fat.

2. Peel and cui up the vegetables and add to the lamb.

3. Add salt and pepper to taste. Cover and simmer until the vegetables are tender.

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