St Davids Day Welsh Cawl
From mystic_river1 15 years agoIngredients
- 2-3 lb. Welsh lamb best end of neck cutlets shopping list
- 1 large sliced onion shopping list
- 3 leeks shopping list
- 2 medium sliced carrots shopping list
- 1 medium parsnip shopping list
- 1 small swede turnip or 2 white turnips shopping list
- 2 tablespoons chopped parsley shopping list
- 6 small potatoes shopping list
- salt and pepper shopping list
- 4 pints (8 cups) water shopping list
- If in season cabbage, celery, etc., can all be used. shopping list
How to make it
- Trim the meat of fat so far as possible, cover with cold water, add salt and pepper, bring to the boil, and simmer slowly for 1 hour, then leave it to get cold and skim off all the fat. Put in all the vegetables except 1 leek, the potatoes and half the parsley, cover and simmer very slowly for 1 hour, then add the potatoes cut in half and continue cooking for 20 minutes. Then add the remainder of the parsley, taste for seasoning and finely chop the remaining leek (green and white part) on top. Let it cook for not more than 5 minutes and serve. Some families treat it as a French pot-au-feu - that is, they serve the clear broth first, then the meat and vegetables as a second course. Traditionally Cawl was eaten in wooden bowls with wooden spoons so that there was no fear of burning the mouth.
People Who Like This Dish 3
- tamief Nowhere, Us
- dollhead Mechanicville, US
- ttaaccoo Buffalo, NY
- quaziefly ALL POINTS
- upstatevoyager Scotia, NY
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 5 people-
A GREAT recipe, well researched and well written. Thank you for sharing. You have our FIVE FORKS! Too bad small minded people can not get past prejudice or personal feelings and rate a recipe it's true worth!
J and Mquaziefly in ALL POINTS loved it
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I'm with quaziefly-the small minded losers are just that-small minded losers. You've got 5 forks from me.
dollhead in Mechanicville loved it
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