Cawl

2lb Best end of neck Welsh Lamb
1/2 lb Carrots
2 large Leeks
1/2 oz Flour
1 small Swede or Turnip
1 lb Potatoes
1 oz parsley
Salt and Pepper
Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin 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 two to two-and-a-half hours.
Add the potatoes (cut in the flour) 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 parsley (chopped) and simmer for another 10 minutes and serve in basins while hot.

I recently enjoyed this soup for lunch when visiting friends in Pembrokeshire where it was served accompanied by a chunk of home baked granary bread and a slice of local Welsh cheese. It was a truly hearty and enjoyable meal.