Brandy broth

No photo, just a bit of Welsh nostalgia, a picture in words.

O, Brandy Broth is the King of Broth and royal in the rooms of the mouth. A good chicken and a noble piece of ham, with a little shoulder of lamb, small to have the least of grease, and then a paste of the roes of trout with cream, a bit of butter, and the yolk of egg, whipped tight and poured in when the chicken, proud with a stuffing of sage and thyme, has been elbowing the lamb and the ham in the earthenware pot until all three are tender as the heart of a mother. In with the carrots and turnips and the goodness of marrow bones, and in with a  mixing of milk and potatoes. Now watch the clock and every fifteen minutes pour in a noggin of brandy, and with the first a pint of home-brewed ale. Two noggins in, and with the third, throw in the chopped bottoms of leeks, but save the green leaves until ten minutes from the time you sit to eat, for then you shall find them still a lovely green.

Drink down the liquor and raise your eyes to give praise for a mouth and a belly, and then start upon the chicken.

From How Green Was My Valley, by Richard Llewellyn

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