Cqwl Cymraeg
Welsh Broth

1 pound lamb shoulder chops, cut in half
3 cups water
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon snipped parsley
2 medium carrots, cut into half inch slices
3 small white turnips, cut into 1/2 inch slices
1 large leek and top, cut into 1/2 inch slices
2 medium potatoes, pared, quartered
1 tablespoon flour
2 tablespoons water
1 tablespoon snipped parsley
Place meat in Dutch Oven; add 3 cups water, the salt and pepper. Heat to boiling. Boil 5 minutes.
skim and film from surface. Stir in 1 teaspoon snipped parsley, the carrots, turnips and white part of leek; cover.
Reduce heat. Simmer 2 1/2 hours Cover; refrigerate no longer than 48 hours.
Remove fat from surface. Heat to boiling. Stir in potatoes; cook until almost done, about 20 minutes. Make sure potatoes stay covered.
Shake flour and 2 tablespoons water in tightly covered jar; stir into broth. Stir in green top of leek and 1 tablespoon snipped parsley. Simmer 10 minutes.
Serve.

these days I probably would pop it all into a crock pot and let it go.