*  Exported from  MasterCook  *

                      Harvest Broth - Cawl Cynhaeaf

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups/Stews                      Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      kilogram      Welsh neck of lamb
 200      grams         Peas
 200      grams         Broad beans
   1      medium        Carrot
   1                    Onion
   1      small         Turnip
   1      small         Cauliflower
   5                    Sprigs of parsley
   1 1/2  liters        Water
                        Salt and pepper

Remove as much fat as possible from the meat. Place the meat in a large saucepan 
and cover with the water. Bring to the boil and skim any fat from the surface of the liquid. 
Shell the peas and beans. Peel and dice the carrot, onion and turnip. Add the vegetables,
 except the cauliflower, to the meat. Season. Cover the saucepan and simmer slowly for
 3 hours. 30 minutes before serving the broth, cut the cauliflower into sprigs and add 
to the saucepan. Serve hot decorated with sprigs of parsley.


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