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Welsh Broth

2 Lb. Welsh lamb cutlets
1/2 lb Onions
3 Leeks
1/2 lb Carrots
1/2 lb Parsnips
1/2 lb Swede
2 lb Potatoes
Salt and pepper

Remove as much tat as possible from the cutlets and boil the meat gently in water for 1 hour. Skim off fat. Peel and cui up the vegetables and add to the lamb. Add salt and pepper to taste. Cover and simmer until the vegetables are tender.

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