Ingredients

• a piece of stewing beef (shin)
• best end of a neck of lamb
• carrots
• parsnips
• swede
• small onions
• potatoes
• leeks and parsley
• water
• flour

Method

• Cover the meat with salt water in a large saucepan, bring to the boil and simmer for an hour or more.
• Cut the carrots and parsnips lengthwise and the swede into fairly small pieces, then add to the meat and water. (Quantities will vary according to personal taste etc.)
• Boil the broth for a further few minutes before adding the potatoes and the finely chopped leeks. A little more water may be added at this stage, if needed.
• Continue cooking for another twenty minutes and then thicken with a thin paste of flour and water.
• Finally, add the finely chopped parsley and re-boil for a few minutes only before serving.
• Serve the broth itself with a little bread.
• The meat, potatoes and vegetables may be served as a second course.

Dowlais, Glamorgan.
Leek and parsley broth was one of the dishes prepared for the miners’ evening meal in south Wales.