Granny's Broth

Directions

1. 1
   Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully.
2. 2
   Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 to 2 1/2 hours.
3. 3
   Add the potatoes (cut in four) and continue to simmer for another 30 minutes.
4. 4
   When the potatoes are almost cooked, thicken with flour and a little water.
5. 5
   Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot.
6. 6
   Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales.
7. 7
   The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.