Leek: Cawl Mamgu
Source of Recipe
Earl Shelsby
List of Ingredients
4 Leeks in small cubes
3 Carrots in small cubes
1 1/2 pounds Lamb, sliced
Salt
1 bunch Parsley chopped
2 Onions, large peeled
2 Parsnips, in small cubes
1/2 cup Rice
Freshly ground pepper Recipe
Make a bunch with the well washed leaves of one of the leeks, parsley stalks and the onion skins. Wrap them in a cheesecloth and secure with string at either end. Put the vegetables in a large saucepan with the meat, rice and the bunch of flavoring leaves. Add a little salt and pepper and cover with cold water. Bring the mixture slowly to a boil, skim it once or twice, then cover and simmer over low heat for 2 hours. Remove the meat bones and the bunch of skins. Check the seasoning. Sprinkle the parsley on top just before serving. SERVES: 4-6
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