Prep 0 mins
Cook 0 mins
- 2 lbs best end of neck welsh lamb
- 2 large leeks
- 1 small swede (Turnip)
- 1 ounce parsley
- 1⁄2 lb carrot
- 1⁄2 ounce flour
- 1 lb potato
- salt and pepper
- Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off.)
- 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.
- Add the potatoes (cut in four) and continue to simmer for another 30 minutes.
- When the potatoes are almost cooked, thicken with flour and a little water.
- Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot.
- Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales.
- The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.
During and shortly after the second world war my mother used to make this cawl with a sheep's head!!! That's all we could afford....I can still see the head soaking in salted water with grass still in it's teeth.!! However she made a wonderful cawl with it.