| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Welsh |
Soups |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Bacon |
| 1 |
|
White cabbage |
| 1/2 |
|
Small swede (Turnip) |
| 1 |
lb |
Potatoes |
|
|
Oatmeal to thicken |
| 1 |
lb |
Shin beef |
| 1/2 |
lb |
Carrots |
| 1/2 |
lb |
Parsnips |
| 1 |
|
Large leek |
INSTRUCTIONS
Use a large saucepan and see that all the meat and vegetables are covered
by water. Boil ingredients, except leek, together, and leave to simmer as
long as you wish.
Put the leek in 10 minutes before serving and let the cawl boil.
Cawl was the dish most commonly served for dinner on the farm during the
winter months, in the counties of South and West Wales.
The broth itself would be served in basins or bowls, with bread, and the
meat and vegetables served as a second course.
Tregaron is a small market town in the heart of Ceredigion now famous for
its poney trekking.
Croeso Cymreig.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/welsh.zip
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