Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Young chicken
1 oz Butter
1 Medium-sized onion or
4 Chicken joints
1 oz Flour
1 Small cabbage
1/2 lb Carrots
2 Leeks
3/4 pt Bouillon cube stock
4 Rashers of Bacon
1 oz Dripping
Salt and pepper

CYW IAR CYMREIG Clean and truss the chicken. Melt the dripping and
brush the chicken with the fat and place in a large casserole.
Sprinkle with a littie salt and pepper. Peel the carrots and onion
and dice them. Cut' up the bacon. Fry the vegetables and bacon in the
butter for a few minutes, then add to the casserole. Stir the flour
into the fat in the frying pan using a wooden spoon. Gradually add
the stock, stirring until it thickens. Pour into the casserole. Clean
and chop up the leeks, carr ots and cabbage and add them to the dish.
Add salt and pepper to taste. Simrner for 2-3 hours or heat in a
moderate oven (350/F. or Mark 4) for 2-3 hours or until meat is
tender.

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