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Welsh Harvest Broth - Cawl Cynhaeaf

1 kg Welsh neck of lamb
200 g peas
200 g broad beans
1 med carrot
1 onion
1 small turnip
1 small cauliflower
5 sprigs of parsley
1 1/2 liters water
salt and pepper

Remove as much fat as possible from the meat. Place the meat in a
large saucepan and cover with the water. Bring to the boil and skim
any fat from the surface of the liquid. Shell the peas and beans.
Peel and dice the carrot, onion and turnip. Add the vegetables,
except the cauliflower, to the meat. Season. Cover the saucepan
and simmer slowly for 3 hours. 30 minutes before serving the broth,
cut the cauliflower into sprigs and add to the saucepan. Serve hot
decorated with sprigs of parsley.

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