| 1 | Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. |
| 2 | (this can be done the night before and the fat allowed to set on the surface. |
| 3 | This makes it easier to skim off). |
| 4 | Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 - 2 ?hours. |
| 5 | Add the potatoes (cut in four) and continue to simmer for another 30 minutes. |
| 6 | When the potatoes are almost cooked, thicken with flour and a little water. |
| 7 | Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot. |
| 8 | Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of south and west wales. |
| 9 | The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. |
| 10 | Croeso cymreig |
