---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Tregaron Granny’s Broth (Cawl Mamgu Treagon) Welsh
  Categories: Soups/stews, Beef
       Yield: 6 servings
  
   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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