Ingredients

How to make it

  • Trim the meat of fat so far as possible, cover with cold water, add salt and pepper, bring to the boil, and simmer slowly for 1 hour, then leave it to get cold and skim off all the fat. Put in all the vegetables except 1 leek, the potatoes and half the parsley, cover and simmer very slowly for 1 hour, then add the potatoes cut in half and continue cooking for 20 minutes. Then add the remainder of the parsley, taste for seasoning and finely chop the remaining leek (green and white part) on top. Let it cook for not more than 5 minutes and serve. Some families treat it as a French pot-au-feu - that is, they serve the clear broth first, then the meat and vegetables as a second course. Traditionally Cawl was eaten in wooden bowls with wooden spoons so that there was no fear of burning the mouth.

Reviews & Comments 2

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    " It was excellent "
    dollhead ate it and said...
    I'm with quaziefly-the small minded losers are just that-small minded losers. You've got 5 forks from me.
    Was this review helpful? Yes Flag
    " It was excellent "
    quaziefly ate it and said...
    A GREAT recipe, well researched and well written. Thank you for sharing. You have our FIVE FORKS! Too bad small minded people can not get past prejudice or personal feelings and rate a recipe it's true worth!

    J and M
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