Welsh Broth - Cawl Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 Lb.: Welsh lamb cutlets,
1/2 lbs: Onions,
3: Leeks,
1/2 lbs: Carrots,
1/2 lbs: Parsnips,
1/2 lbs: Swede,
2 lbs: Potatoes,
Salt and pepper,
Directions:
Remove as much tat as possible from the cutlets and
boil the meat gently in water for 1 hour. Skim off fat.
Peel and cui up the vegetables and add to the lamb.
Add salt and pepper to taste. Cover and simmer until
the vegetables are tender.
Posted to MM-Recipes Digest V3 #249
Date: Thu, 12 Sep 1996 18:14:59 +0000
From: "ray.watson"
Source from luhu.jp
boil the meat gently in water for 1 hour. Skim off fat.
Peel and cui up the vegetables and add to the lamb.
Add salt and pepper to taste. Cover and simmer until
the vegetables are tender.
Posted to MM-Recipes Digest V3 #249
Date: Thu, 12 Sep 1996 18:14:59 +0000
From: "ray.watson"
Source from luhu.jp
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