Post by Goth on Aug 25, 2005 15:13:08 GMT 1
CAWL MAMGU / GRANNY'S BROTH:
2 lb. best end of neck (Welsh lamb)
1 small swede
½ lb. carrots
1 lb. potatoes
2 large leeks
1 oz. parsley
½ oz. flour
Salt and pepper
Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skim carefully. Add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 to 4 hours. Add the potatoes (cut in four) and continue to simmer for another 30 minutes. When the potatoes are almost cooked, thicken with flour and little water. Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes, and serve in basins while hot.
CAWL CENNIN / LEEK BROTH:
A lump of salt bacon
Potatoes
Carrots
Leeks
Parsley
Cabbage
Oatmeal and water
Place the bacon in boiling water and with it the root vegetables, cut up small. Boil for about 1½ hours. Remove the bacon and add the leeks, together with some finely shredded white cabbage. When those two vegetables are cooked, add a tablespoonful of chopped parsley and serve. The cawl can be thickened by adding two tablespoonfuls of oatmeal mixed into a paste with cold water. This could be added at the same time as the leeks. In the old days this made a two-course meal - the cawl itself was the first and the meat and vegetables the second course. Any cawl left over was reheated and drunk for breakfast the next day and was known as "cawl ail-dwyn."
PASTAI GWNINGEN / RABBIT PIE:
Pastry
1 rabbit
½ lb. beef steak
¼ lb. cooked ham
2 teaspoonfuls chopped parsley
Nutmeg
Pepper and salt
Stock
The rabbit should first of all be soaked in salt water for 1½ hours, then jointed and placed in a pie dish together with the ham and steak, cut up into small pieces; sprinkle with chopped parsley, pepper and salt and nutmeg, add the stock, and cover with pastry. Bake slowly for 1½ hours.
Or
The rabbit, etc., can be cooked for an hour and a quarter in a covered pie dish and then covered with pastry and cooked in a hot oven for 20 minutes till brown.
FFAGOD SIR BENFRO / FAGGOTS:
1½ lbs. pig's liver
3 ozs. suet
1 or 2 teaspoonfuls sage (chopped)
¼ teaspoonful pepper
4 os. breadcrumbs
2 large onions
2 teaspoonfuls salt
Mince raw liver and onions into bowl. Mix with bread crumbs, suet, salt and pepper and sage thoroughly. Form into small balls. Bake in a moderate oven for about 30 minutes; pour boiling water into tin to form gravy. This savoury dish was popular in Pembrokeshire 150 years ago.
2 lb. best end of neck (Welsh lamb)
1 small swede
½ lb. carrots
1 lb. potatoes
2 large leeks
1 oz. parsley
½ oz. flour
Salt and pepper
Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skim carefully. Add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 to 4 hours. Add the potatoes (cut in four) and continue to simmer for another 30 minutes. When the potatoes are almost cooked, thicken with flour and little water. Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes, and serve in basins while hot.
CAWL CENNIN / LEEK BROTH:
A lump of salt bacon
Potatoes
Carrots
Leeks
Parsley
Cabbage
Oatmeal and water
Place the bacon in boiling water and with it the root vegetables, cut up small. Boil for about 1½ hours. Remove the bacon and add the leeks, together with some finely shredded white cabbage. When those two vegetables are cooked, add a tablespoonful of chopped parsley and serve. The cawl can be thickened by adding two tablespoonfuls of oatmeal mixed into a paste with cold water. This could be added at the same time as the leeks. In the old days this made a two-course meal - the cawl itself was the first and the meat and vegetables the second course. Any cawl left over was reheated and drunk for breakfast the next day and was known as "cawl ail-dwyn."
PASTAI GWNINGEN / RABBIT PIE:
Pastry
1 rabbit
½ lb. beef steak
¼ lb. cooked ham
2 teaspoonfuls chopped parsley
Nutmeg
Pepper and salt
Stock
The rabbit should first of all be soaked in salt water for 1½ hours, then jointed and placed in a pie dish together with the ham and steak, cut up into small pieces; sprinkle with chopped parsley, pepper and salt and nutmeg, add the stock, and cover with pastry. Bake slowly for 1½ hours.
Or
The rabbit, etc., can be cooked for an hour and a quarter in a covered pie dish and then covered with pastry and cooked in a hot oven for 20 minutes till brown.
FFAGOD SIR BENFRO / FAGGOTS:
1½ lbs. pig's liver
3 ozs. suet
1 or 2 teaspoonfuls sage (chopped)
¼ teaspoonful pepper
4 os. breadcrumbs
2 large onions
2 teaspoonfuls salt
Mince raw liver and onions into bowl. Mix with bread crumbs, suet, salt and pepper and sage thoroughly. Form into small balls. Bake in a moderate oven for about 30 minutes; pour boiling water into tin to form gravy. This savoury dish was popular in Pembrokeshire 150 years ago.
