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Cawl

2 lb Meat (either lamb, beef or pork)
2 lg Parsnips
3 lg Carrots
1 sm Swede/turnip
2 md Onions
3 Leeks
1 1/2 lb Potatoes
Thyme, parsley, bayleaf,
Black pepper.


Brown the meat in a little oil or dripping. Add the meat to a large pan of water seasoned with the herbs. Bring to the boil and skim, simmer for about 1 hour. Prepare the vegetable and chop roughly. Brown the vegetable (except the leeks) in a little oil or dripping. Add the veg to the meat leaving out the leeks and simmer together until tender. Slice the leeks finely discarding the tough green end parts and add to the cawl for the final ten minutes. Serve with fresh bread and cheese.


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