Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Bacon 1/2 lb Parsnips
1 lb Shin beef 1 lb Potatoes
1 ea White cabbage 1 ea Large leek
1/2 lb Carrots 1 x Oatmeal to thicken
1/2 ea Small swede (Turnip)

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.

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