2 lb best end of neck Welsh lamb
1 small swede (turnip)
1/2 lb carrots
1 lb potatoes
2 large leeks
1 oz parsley
1/2 oz flour
salt and pepper
1. 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.)
2. Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 - 2 1/2 hours.
3. Add the potatoes (cut in four) and continue to simmer for another 30 minutes.
4. 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 further 10 minutes and serve in basins while hot.