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Recipe for family meals :

Granny's Broth

It is many years since Hub-UK was first launched. It has been created from recipes contributed form all over the world, from professionals and amateurs alike. A great many of the recipes do not have any details as to who sent them in or from where they came. It would be a shame not to share them with you for this reason alone.

This Welsh recipe for Granny's Broth is one such recipe. If you know where it originated, or perhaps it is even yours, let me know and I will add the necessary credits and acknowledgements.

"The most indispensable ingredient of all good home cooking - love, for those you are cooking for" ~ Sophia Loren.

Ingredients for Granny's Broth

2 lb to 3 lb best end of neck Welsh lamb
1 small swede
1/2 lb carrots
1 lb potatoes
2 large leeks
1 oz parsley
1/2 oz flour
1 x salt and pepper

How to make Granny's Broth

  • Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skim 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 to 2 1/2 hours.
  • Add the quartered potatoes 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 chopped parsley and simmer for further 10 minutes and serve in bowls while hot.

Cawl was the dish most commonly served for dinner on the farm during the winter months in the counties of South and West Wales. The broth itself would be served in bowls, with bread, and the meat and vegetables served as a second course.

Serves 4

 

 

 

 

 

 

 

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