Title: Tregaron granny's broth (cawl mamgu treagon)
 Categories: Soups
      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    Large 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.