Home > Soup > Game, Meat, Poultry and Sausage > Cawl Cennin A Phersli
[Leek And Parsley Broth]

Cawl Cennin A Phersli
[Leek And Parsley Broth]

Ingredients

1 kilo/2 lb Beef, stewing
1 kilo/3 lb best neck end of lamb
225 gm/8 oz carrots, shredded lengthwise
225 gm/8 oz parsnips, shredded lengthwise
225 gm/8 oz swede, cut into small pieces
16 small onions
1 kilo/3 lb potatoes
300 gm/12 oz leeks, finely chopped
Parsley
Water
Flour


Method

Cover the meat with salt water and simmer for 1½ hours. Add carrots, parsnips, swede and onions. Boil for ¼ hour. Add potatoes and leeks. More water may be added at this stage if required. Cook for 20 minutes. Thicken the liquid with a thin paste of flour and water. Boil. Add the parsley immediately before serving.

Notes:- The broth can be served on its own with a little bread. The meat and vegetables can be served as a second course.

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