for family meals :
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
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
most indispensable ingredient of all good home cooking
- love, for those you are cooking for" ~ Sophia
for Granny's Broth
lb to 3 lb best end of neck Welsh lamb
1/2 lb carrots
1 lb potatoes
2 large leeks
1 oz parsley
1/2 oz flour
1 x salt and pepper
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.)
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.
the quartered potatoes and continue to simmer for
another 30 minutes.
the potatoes are almost cooked, thicken with flour
and a little water.
add the green of the leeks and chopped parsley and
simmer for further 10 minutes and serve in bowls while
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.