The Recipe Bin: Welsh - Soups & Stews

    Cawl Mamgu Treagon
    Tregaron Granny's Broth
     
     
    1½ lb Bacon
    1 lb Shin Beef
    1 White Cabbage
    ½ lb Carrots
    ½ Small Swede (Turnip)
    ½ lb Parsnips
    1 lb Potatoes
    1 Large Leek
    Oatmeal To Thicken
     
     
    • 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.
     
    Makes approximately 8 servings.

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