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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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.) | 2. 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. | 3. Add the potatoes (cut in four) and continue to simmer for another 30 minutes. | 4. When the potatoes are almost cooked, thicken with flour and a little water. | 5. Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot. | 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. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
end neck welsh lamb	2			-	-	-	-
leek	2			-	-	-	-
swede	1			-	-	-	-
parsley	1	ounce		10.2058	1.7945	0.8420000000000001	0.22399999999999998
carrot	1/2			26.24	6.1312	0.5952	0.1536
flour	1/2	ounce		51.8796	11.3582	0.8434	0.2013
potato	1			-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.