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Hookery Cookery Home > Welsh Recipes >

Cawl (Welsh Broth)


Cawl originates from pre-mediaeval times when the main cooking utensil was a large cauldron. This hearty broth is really more of a stew and is a satisfying meal on it's own or served with the traditional warm crusty bread.

  • 2lb. Lamb cutlets
  • 1/2 lb. Onions
  • 3 leeks
  • 1/2 lb. Carrots
  • 1/2 lb. Swede
  • 2 lb. Potatoes
  • salt and pepper

    Cooking Instructions:
    1. Separate as much fat as possible from the cutlets.
    2. Boil the meat gently in water for one and a quarter hours.
    3. Skim off fat.
    4. Peel and cut up vegetables and add to the lamb.
    5. Add salt and pepper to taste.
    6. Cover and simmer until vegetables are tender.
    7. Serve accompanied with fresh, crusty bread

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000