Title: Tregaron Granny's Broth - Cawl Mamgu Treagon - Welsh
Categories: Soup Welsh
Yield: 6 Servings
| 1 1/2 | lb | Bacon |
| 1 | lb | Shin Beef |
| 1 | | White Cabbage |
| 1/2 | lb | Carrots |
| 1/2 | | Small Swede (Turnip) |
| 1/2 | lb | Parsnips |
| 1 | lb | Potatoes |
| 1 | lg | 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 now famous for its poney trekking. Croeso
Cymreig.