ILLUSTRATED BY DELYTH JONES
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A LITTLE BOOK OF
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em
‘Little Welsh
E. Smith Twiddy
ILLUSTRATED BY DELYTH JONES
First published in 1990 by
Appletree Press Ltd
The Old Potato Station
14 Howard Street South
Belfast BT7 1AP
Tel: +44 (0) 28 90 24 30 74
Fax: +44 (0) 28 90 24 67 56
Web site; www.appletree.ie
Email: reception@appletree.ie
Copyright © Appletree Press Ltd, 1990
Illustrations © Delyth Jones, 1990
All rights reserved. Printed in India. No part of this
publication may be reproduced or transmitted in
any form or by any means, electronic or mechanical,
photocopying, recording or any information and retrieval
system, without permission in writing from the publisher.
A Little Welsh Cookbook
A catalogue record for this book is
available from The British Library
ISBN 0-86281-260-7
9876
Introduction
The homes of Wales - the Land of Song and Welcome in
the Hillsides — traditionally had kitchens that fed princes
_and paupers alike. This small collection of Welsh recipes
are gathered from every corner of Wales from the
remote hill farm areas of Snowdon to the bustling seaside
towns of Cardigan Bay and from the old country estates
to the dark coal-mining valleys of the South. Wales is
famed not only for the herring and mackerel catches that
fill the ports, and the sweet salmon and trout of the calm
rivers, but also for its succulent mountain lamb and fresh
country herbs. Welsh food is as wholesome and hearty as
is the ‘Croeso’ (Welcome) that you will receive on the
hearth of every Welsh home. | hope that these recipes
will give as much pleasure to the cook and the reader as
they gave the author in their collecting.
A note on measures
Metric, imperial and volume measurements have been
given for all the recipes. For perfect results use one set
only. Metric measures should be used where no American
measure is shown, as for meat weights. Spoon
measurements are level except where otherwise
indicated. Seasonings can of course be adjusted
according to taste. Recipes are for four.
Caw!
Traditional Welsh Soup
Traditionally this was a meal in itself, but is now a soup
course and a lunchtime dish in Welsh restaurants today.
Like many Welsh recipes, the soup varies slightly
according to what is available at the time. Originally kid
meat was used, a residue from the days when wild goats
roamed the densely-wooded hills.
| 1b/500 g bacon pieces
4 large potatoes
4 carrots
! leek
2 onions
small piece of swede
knob of butter
! tbsp flour
salt and pepper
meat stock to cover
Peel and cut the vegetables. Melt butter in a large
saucepan and add vegetables with flour to coat. Brown
slightly then add meat and seasonings. Cover with the
stock and simmer until cooked. Leave to cool and then
skim any fat off the top. Serve with warm crusty bread or
parsley dumplings.
Parsley Dumplings
4 0z/125 g/I| cup self-raising flour
2 02/50 g/'/4 cup suet
good pinch of fresh parsley
enough water to mix
“Mix well and shape into dumplings. Add to soup and cook
for 5 minutes. Serve immediately.
Glamorgan Sausages
In his book of Welsh travels in 1862, Wild Wales, George
Borrow wrote that the Glamorgan Sausages he had for
his breakfast were just as good as the famed Epping
Sausages.
Y2 1b/250 g/4 cups fresh white breadcrumbs
Y2 1b/250 g/2 cups onions, finely chopped
! large egg, beaten
| egg, separated
pinch dry mustard
pinch fresh herbs
oil for frying
flour, salt and pepper
Mix all the dry ingredients together. Add beaten egg.
Whisk the egg white until stiff. Shape the sausage mix
into long shapes. Dip in the egg white then coat with
flour. Fry in hot fat until browned. These sausages
contain no meat and are suitable for vegetarians.
7
aed
Miser’s Feast
This dish was so called because of an old man who lived in
Cardiganshire and who died a very wealthy man. Rumour
had it that he saved his money by eating the meat on
ionday, the vegetables on Tuesday, and drinking the
soup on Wednesday. A miserly tale indeed, but
apparently true.
| piece of lean bacon
4 large potatoes
Y2 swede or turnip
2-3 leeks
Y2 1b/250 g carrots
3-4 medium onions, sliced
light stock to cover
salt and pepper
Cut up meat into small cubes. Chop vegetables. Arrange
in a fairly shallow dish in alternate layers of vegetable and
bacon. Season and pour over the stock. Cover and bake
for about |'/2 hours at gas mark 5-6/375°F/ 195°C.
Golwythen o Bore
Tenderloin of Pork
Most cottagers kept small livestock such a pig, a cow, a
‘milking goat and a few chickens for their own use. On a
‘high day’ the pig would be killed and this dish made with
the choicest cuts of pork. The children were given the
pig’s bladder blown up to make a football.
2 tenderloin fillets 1-1/2 |b/500g
Stuffing
4 0z/125 g/'/2 cup finely-shredded suet
8 0z/250 g/4 cups white breadcrumbs
8 oz/250 g sausage meat
Y3 pint/200 ml/%4 cup water
salt and pepper
4 0oz/125 g/*/ cup cold stewed apples
large pinch chopped parsley
handful of sultanas
| tsp thyme
Mix all the ingredients together and spread the stuffing on
one fillet. Cover with the other fillet and tie together with
string. Cook for approx. 45 mins at gas mark
41350°R b7 ce
Katt Pie
Mutton Pie
These pies were often served newly-baked at the
November Hiring Fairs.
Pastry
| 1b/500 g/4 cups plain flour
Y2 1b/250 g/I cup suet
pinch of salt
enough water to make a dough
Filling
! 1b/500g lean mutton
Y4 Ib/125 g/*/ cup currants
2-3 large onions
salt and pepper
2 tbsp brown sugar
stock to moisten
Make the pastry and line one large dish or six small ones.
Mince the mutton, chop onions, and add to the currants
and sugar. Season and moisten with stock. Fill the cases
and cook for 30-40 mins at gas mark 6-7/400°F/200°C.
| Cowydd host
Roast Goose
Goose has always played an important part in Welsh rural
life. Only recently has its place been taken over by turkey
at Christmas. The goose down was used for pillows,
eiderdowns, and feather mattresses. The large wing
pinions were used to sweep the hearth and the smaller
ones to sweep the tables.
| goose, 9-10 Ibs/4-5 kg
Stuffing
4 0z/125 g/2 cups breadcrumbs
2 medium-sized onions, finely chopped
large knob of melted butter
Y2 oz/2 tbsp /'/2 cup chopped parsley
6 oz/175 g/| cup cooked gooseberries
| egg
Add beaten egg to the first six ingredients and mix. Either
stuff the goose with this, or cook it separately. Cook
goose at gas mark 4/350°F/ 180°C for 20 mins per Ib and
20 mins over.
Tfagotts
In the past nearly every cottager kept a pig and this dish
was created from pig meat that could not be used for any
other purpose.
8 0z/250 g streaky bacon, minced
8 0z/250 g pork belly, minced
8 oz/250g pigs’s liver, minced
4 oz/125 g/2 cups fresh white breadcrumbs
2-3 medium sized onions, finely chopped
salt and pepper
good pinch dry mustard
6 oz/175 g/| cup stewed apple
| large egg, well-beaten
2 good pinches of chopped parsley
2 0z/50 g/'/4 cup suet
Mix the meats together with the suet. Add the
breadcrumbs, onions, salt and pepper, mustard and
parsley. Add the apple pulp and egg. Mix well. Shape into
4 ffagotts and place on a baking dish. Cook at gas mark
6-7/350°F/ 175°C for 45 mins until well browned and the
meat is cooked through.
Pastai Helgig
Game Pie
Pheasants and deer were bred on large estates.
Gamekeepers were kept busy trying to keep local
poachers at bay and preventing them from helping
themselves to the game. Records show that at least one
Welsh man was transported to Australia for poaching in
the early 1800s.
| |b/500 g shortcrust pastry
| 1b/500g venison, hare, pheasant and pigeon (boned
and chopped
¥4 |b/400 g bacon pieces
Y2 pint/300 ml/1'/ cups jellied stock (made from game
bones)
Y2 0z/10 g/I'/2 tsp gelatine
salt and pepper
good pinch ginger
egg yolk to glaze the pastry
Line a loose-based round cake tin with foil and then line
the base and sides with pastry. Put a layer of bacon pieces
on the bottom and the other meats on top. Add
seasonings, then pour in half the stock. Cover with a
pastry lid and glaze top with egg yolk. Make a slit in the
pastry top. Cook at gas mark 4-5/375°F/ 190°C for about
two hours. Allow to cool. Dissolve the gelatine in 3-4
19
tbsp hot water, add to rest of stock, heat gently but do
not boil. Pour the jellied stock into the pie through the
slit. Chill the pie for several hours. Cut into slices.
Hunters Stew
The meats used in this stew were often given to the poor
farmworkers by their masters instead of monetary
payment. More often, however, they found their way to
dinner tables by way of the poacher.
2 lb/250 g shortcrust pastry
Y2 lb/250 g young pigeon breasts
Y4 lb/125g lean bacon
4 lb/125g lean rabbit meat
Y2 lb/250 g hare meat
Y2 1b/250 g/1'/3 cups apples
2 large chopped leeks
stock
salt and pepper
knob of butter
large pinch of flour
Cut the meats into small pieces and toss in the flour. Heat
butter and cook meats until browned. Season to taste
and leave to cool. Cover the bottom ofa pie dish with the
leeks and then a layer of apples. Add meats and stock.
Cover with a pastry lid. Make aslit in the top and cook for
about 10 mins at gas mark 7-8/400°F/ 200°C, then reduce
20
temperature slightly and cook for a further 50 mins until
all the meats are cooked.
Cig oen Cymraeg
Welsh Lamb
Welsh lamb is reputed to be the sweetest of meats. It is
certainly a popular choice on menus, and the small white
dots on the mountainsides are proof that there are more
sheep than people in Wales!
! leg of lamb
handful of fresh rosemary
Mint sauce
handful of fresh mint
good pinch sugar
white wine vinegar
Cook the lamb sprinkled with rosemary, gas mark
7-8/380°F/ 180°C for 15 minutes per pound. To make
mint sauce, mix mint and sugar with vinegar and allow to
infuse for an hour or so. Serve the lamb with fresh mint
sauce and roast vegetables.
23
Leek Die
The leek is the Welsh National Emblem and traditionally
this pie was made on important festival days, such as St
David’s Day on | March. Originally it was called Kettle Pie
and in the |800s the three-cornered leaf which is a type of
wild garlic was used instead of leeks.
Y2 lb/250 g shortcrust pastry
| 1b/500 g/24 cups cleaned chopped leeks
8 0z/250 g chopped bacon
5 fl oz/200 ml/% cup single cream
3 eggs
salt and pepper
pinch of nutmeg
Line a pie dish with the pastry. Pour all the ingredients
into the dish and bake for 40 mins on gas mark
6-7/350°F/ 180°C.
24
| Pastai 1 Bwthyn
Cottager’s Pie
This is a complete meal made in one dish. It was often put
. in the ‘ffwrn’ or oven, and left to cook slowly all day when
the cottagers were out at work in the fields. It filled
hungry mouths when families were large and incomes
were small.
Y2 b/250 g shortcrust Y2 pint/300 mls/1'/% cups
pastry milk
! boiling fowl salt and pepper
4 onions, sliced good pinch flour for
4 carrots, diced thickening
10 potatoes, sliced pinch nutmeg
8 thick slices of bacon butter for frying
handful of fresh parsley
Take the meat off the fowl. Heat the butter in a large
fryingpan then add the meat, onions and carrots. Sprinkle
with flour and brown slightly. Add seasonings and
nutmeg. Cook for a few minutes. Transfer to an
ovenproof dish. Place potatoes over the top and add the
milk. Cover with the pastry case. Glaze with milk. Bake at
gas mark 5-6/375°F/180°C for about an hour until
vegetables are cooked and the pastry is brown. Sprinkle
the top of pie with the chopped parsley before serving.
27
Fog
Salmon
The Teifi and Dovey rivers vie for which has the best
salmon in Wales. Salmon has a delicate flavour and needs
simple cooking and subtle creamy sauces. Traditionally
coracles were used for salmon fishing. Made from hide in
the past, these small round boats are now made from tar-
coated canvas. Nets were put between two coracles and
the fish caught in the nets.
4 salmon cutlets
! small carton single cream
2 0z/50 g prawns
salt and pepper
Steam salmon cutlets over boiling water for about 8
minutes or until the flesh flakes easily with a fork. Gently
warm cream, seasoning and prawns together and pour
this sauce over salmon.
28
Llyswennod Perlysiog
Spiced Eels
Eels are plentiful around the Swansea coast and this is
_ one way of serving them.
3 Ib/1'/2 kg conger eel
Y2 cup white wine vinegar
6 cups water
salt and pepper
6 whole cloves
| tbsp fresh basil
Get the fishmonger to gut the eel and chop off the head.
Slit the eel open and remove the backbone. Sprinkle with
the seasonings both inside and out. Make into a round
shape and tie with string. Put the vinegar and water into a
large pan. Bring to the boil then drop in the eel. Simmer
gently for about 45 minutes. Let it cool in the water. Lift
out when cold and cut into slices before serving.
3|
Scadan
Fishguard Herrings
Welsh fishermen went out in all weathers to make their
fish catches and their nets were always full. The Fishguard
area is still famed for its herrings and this is one delicious
way of serving them.
8 herrings
2 medium-sized onions, finely chopped
vinegar
10-12 black peppercorns
parsley
salt and pepper
6 small bay leaves
Remove heads, clean and scale the herrings. Slit open and
lay flat on a board. Place some chopped onion on each
slice. Roll up, starting at the head end. Secure with a
toothpick. Place in an ovenproof dish. Season and cover
with the vinegar and water. Sprinkle with the bay leaves,
parsley and peppercorns. Bake at gas mark
6-7/350°F/ 175°C for |-1'/2 hours. Serve hot or cold.
32
Bara
Bread
Baking bread is considered an art still very much alive in
- Wales. Visiting an old bakery will reveal a dazzling array of
loaves all of which are named after the locality from
which they originated. Baking was done once a week in
the old stone oven, and then kept in a wooden crate
suspended from the ceiling to prevent the mice getting to
the bread.
3 1b/1.5 kg/12 cups of 2 white/'/2 brown strong flour
1% pint/I ltr/4 cups lukewarm milk and water, mixed
| 0z/30 g fresh yeast
good pinch salt
good pinch brown sugar
knob of melted butter
Mix yeast and sugar. Make a well in the flour and add the
yeast mix, salt, liquid and butter. Mix well, then knead for
a few minutes. Shape into 4 round loaves and leave to
prove in a warm place for about one hour. Bake at gas
mark 7-8/400°F/200°C for 45-50 minutes.
35
Bara Brith
Speckled Bread
This tasty fruit loaf is made from ingredients that are
always in the cupboard. It has many variations. It is served
as a filling snack at any time in a Welsh home and farmers
often take some in their lunch box when they go up the
mountain to gather the sheep for shearing.
3 pint/250 ml/I cup strong cold tea
4 tbsp’ marmalade
6 oz/175 g/I cup sultanas
Soak the above ingredients for an hour and then add:
8 0z/250 g/| cup brown sugar
¥4 Ib/425 g/3 cups self-raising flour
2 beaten eggs
good pinch mixed spice
Mix the ingredients well and put into a greased loaf tin.
Bake for |'2 hours or until cooked at gas mark
5/ 300° 150°C.
36
| Cacen Cneifio
Shearing Day Cake
_The exotic fruits on top of the cake were possibly goods
brought by smugglers who used the small coves around
the Welsh coasts to land their booty. The locals were
asked to safekeep the booty until the excise men were off
the smugglers’ trail.
Y2 1b/250 g/! cup butter
Y2 Ib/250 g/1'%3 cup brown sugar
| 1b/500 g/3'/2 cups self-raising flour
good pinch ginger
2 tbsp brandy
3 eggs
Y4 Ib/125 g/'% cup slivered almonds
Ys lb/125 g/'/ cup mixed peel
1'4 1b/625 g/32 cups sultanas
12 whole brazil nuts
12 whole cherries
2 tbsp apricot jam
Cream sugar and butter. Add beaten eggs, ginger and
flour. Mix well and add brandy, fruit and nuts. Bake at gas
mark 4/300°F/I50°C for about 2 hours until well
cooked. When cold arrange the brazil nuts and cherries in
a cluster on topof the cake. Melt about 2 tablespoons of
apricot jam and pour over the nuts and cherries.
39
Cacen y Glowr
The Miner’s Fruitcake
Mid-Wales had a network of lead mines and this cake was
made for the lunch or ‘tocyn’ boxes of the men and small
boys who worked in the mines.
8 0z/250 g/| cup dripping
| 1b/500 g/4 cups self-raising flour
8 02/250 g/1'/3 cup brown sugar
| 1b/500 g/2'2 cup mixed fruit: sultanas, currants,
raisins and cherries
4 eggs
2 02/50 g/'/2 cup grated cheddar cheese
6-8 tbsp /120-160 ml milk
salt
Sift flour, salt and sugar. Rub in the dripping. Add cheese
and fruit. Make a well in the mixture and add beaten eggs
and milk. Bake in a well-greased log tin for about 13/4 hrs
at gas mark 4-5/300°F/ 150°C.
40
| Kara mel Sinsir
Honey Gingerbread
Welsh gingerbread was sold at fairs. The original
. gingerbread had no ginger in it but tasted as if it did.
6 02/200 g/1'/2 cups self-raising flour
pinch bicarbonate of soda
pinch ground ginger
pinch nutmeg
3 02/90 g/'/2 cup brown sugar
6 oz/175 g/'/2 cup honey
Y4 pint/125 ml/'/2 cup water
5 0z/140 g/'/s cup butter
Mix dry ingredients together. Put honey, water and
butter in a saucepan. Stir over a low heat until the butter
is just melted. Add to dry ingredients. Mix well. Pour into
a very well-greased flat square tin and bake for about */4
hour at gas mark 4-5/350°F/ 150°C. Cool in tin. Cut into
squares, dust with icing sugar, and decorate each square
with a small piece of preserved ginger.
43
Cage Bach
Welsh Cakes
These small cakes are to Wales as barmcakes are to
Scotland. They were made and served at Sunday teatime
and if there were any left over they were given to the
miners in their ‘tocyn’. Cage Bach were made on the
griddlestone — one of the Welsh cook’s basic cooking
utensils.
2 1b/250 g/2 cups self-raising flour
Y4 Ib/125 g/'2 cup butter
Ya Ib/125 g/'2 cup sugar
4 Ib/125 g/* cup sultanas
pinch cinnamon
! large egg, beaten
Rub flour, butter and sugar to fine crumbs. Add spice.
Make a well in the centre, then add egg and fruit. Mix toa
firm dough, roll out to '/ in/3/4 cm thick, and cut into
rounds. Cook ona heated griddle or heavy fryingpan until
brown on both sides. Cool and spread with butter before
eating.
44
| Pwdin Mynwy
Monmouth Pudding
This recipe was given to me by an old lady who had beena
young parlour maid on the Thomas Johnes’ Hafod estate.
The Hafod estate was a haven for rich and famous artists
and writers. William Turner regularly visited the Johnes
family.
Y2 Ib/250 g/4 cups fresh white breadcrumbs
4 egg yolks
!'/2 oz/30g butter
2 0z/50 g caster sugar
¥4 pint/450 ml/ 174 cups milk
rind of two lemons
red jam
Add the lemon rind, sugar and butter to the milk. Bring to
the boil and allow to cool. Add eggs and pour over
breadcrumbs. Grease a pudding basin, pour in half the
mixture then add the jam in the centre then the rest of
the mixture. Bake at gas mark 4-5/300°F/ 150°C for
about 7/4 hour or until set.
47
C rempog
Pancakes
Crempog is the original Welsh pancake. It was often
served for breakfast in Wales in the eighteenth century.
Now it is a popular teatime treat.
5 oz/175 g/1'4 cup self-raising flour
2 02/65 g/'/ cup white sugar
4 tbsp/80 ml sour milk
| tsp bicarbonate of soda
4 small eggs
10 tbsp/200 ml milk
2 tbsp cream of tartar
large knob of melted butter
Put all the dry ingredients into a large bowl. Add milk,
eggs and butter and mix thoroughly. Cook in
tablespoonfuls on a greased, hot, heavy fryingpan and
serve hot with butter and honey.
Savouries
Welsh Rarebit
Possibly the most famous of all Welsh dishes although
how it came by its name has been lost to history. This is
one of many variations.
48
72 1b/250 g/2 cups stale | tsp dry mustard
cheese, grated 2 tsp flour
4 tbsp stout or beer salt and pepper
knob of butter _ slices of toast
Make a roux with the butter and flour. Season. Add
liquid, cheese and mustard and mix well. Spread on slices
of toast and grill until brown.
Bara Laver (Laver Bread)
A visit to Wales would not be complete without tasting
laver bread which is made with seaweed and oatmeal. It is
readily available in most markets in Dyfed. If you make it
yourself, wash the seaweed well. Boil for several hours
until it is quite soft. Drain and season. Mix well with
enough fine oatmeal to make small round cakes. Fry in
bacon fat and serve with bacon and Glamorgan sausages
for breakfast.
Stwmp
| think every home in Wales has a variation on this dish.
This is the one | know and still love to eat.
8 large potatoes 2 big knobs butter
4 large carrots salt and pepper
V2 small swede
Peel and chop the vegetables. Cook until soft. Mash well
with the butter. Season. Serve piping hot.
5|
Teisienau Sir Fon
Anglesey Cakes
It was customary in times past for children in Anglesey to
receive these little cakes when they went ‘first footing’ to
wish their neighbours a Happy New Year. The children
would sing the following verse as a thank you.
Calennig yn gyfan,
Mae heddiw’n Ddydd Calan,
Unwaith, dwywaith, tri.
Blwyddyn Newydd Dda i chi
which, loosely translated, means:
Today is New Year’s Day
And we wish you
Once, twice, three times,
A very happy New Year.
¥4 |b/420 g/3 cups self-raising flour
4 lb/25 g/2 cup caster sugar
Y2 |b/250 g/I cup unsalted butter
red jam
icing sugar
Warm the butter but do not let it melt. Mix in the sugar
and work in the flour. Roll out fairly thin. Cut into 2 in/5
cm rounds. Bake in gas mark 4/300°F/ 180°C oven for
about 10 minutes until golden brown in colour. When
cool, sandwich the rounds together and dowse in icing
sugar.
52
Cyflaith
Toffee
Cyflaith was another sweet that was given to the children
who went ‘Hela Calennig’ or first footing in the New
Year.
¥4 Ib/370 g/2 cups brown sugar
Y4 1b/125 g/'2 cup unsalted butter
2 tbsp golden syrup
(treacle may be used if a darker toffee is preferred)
3 tbsp water
dash of rum
handful of chopped almonds
Put all the ingredients, apart from the nuts, into a heavy
saucepan and heat on low until butter has melted and
sugar dissolved. Bring to the boil and cook for 10-15
minutes or until some of the toffee hardens when
dropped into a cup of cold water. Add the nuts and pour
into a well-greased flat square tin and score in squares
before it hardens. Leave to cool and then break into small
pieces.
Drinks
Elderflower Wine
Elderflower grows by the sides of the lanes in Wales and
55
makes an easy and very cheap wine. Quite often it was
served at early nineteenth century weddings.
8 heads of elderflowers
2 lemons
1/2 1b/750 g/3 cups white sugar
| gallon/4% Itrs cold water
2 tbsp white wine vinegar
Boil the water and cool. Add the sugar, elderflower
heads, lemon juice and rind, and vinegar. Leave for 24
hours, then strain, bottle and cork. This is a beautiful,
fizzy wine.
Ginger Beer
This is a drink made at harvest time; it is cheap and easy
to make and very potent. It used to be kept in stone
bottles, but will keep equally well in modern glass ones.
2 gallons/9//2 ltrs water
juice and peel of 3 lemons
| oz/25 g yeast
| ginger root
4 0z/125 g/?/ cup raisins
2'/ Ibs/1'4 kg/5 cups sugar
pinch cream tartar
Cut the ginger in pieces and put in a pan with the juice and
peel of the lemons, sugar, raisins, and cream of tartar.
Pour the boiling water over and when cool add the yeast.
Put liquid into a large clean pot and stir well. Stand in a
warm place. Skim off the yeast, lemon peel, and raisins.
56
Strain liquid into another clean pot. Bottle and leave to
stand for three days before drinking. Cork lightly to begin
with as bottles may burst if corked too tightly.
Te Scota
This was a favourite drink of the fishermen who took the
boats out of Newquay in Dyfed when the mists hung low.
- It probably helped to keep the chill winds at bay.
2 parts gin | part treacle
Mix the ingredients together and drink slowly.
Gaffo
In Cornwall this drink is called a shandy gabby, in Ireland a
porter gabb.
| part beer | part ginger beer
Mix well. Serve chilled.
Oggyot
Oggyot, an alcoholic egg flip, was given to women,
especially nursing mothers, and children were given it to
thicken their blood. Most often, however, it was drunk as
a nightcap. It certainly tastes delicious.
Y2 pint/300 ml/1'4 cup 2 tbsp rum
milk | tbsp sugar
2 eggs
Beat the eggs, heat the milk almost to boiling, add sugar
and rum. Whisk all together and drink while hot.
59
Index
Anglesey Cakes 52 Laver Bread 5|
Leek Pie 24
Bara 35
Llyswennod Perlysiog 31
Bara Brith 36
Bara Laver 5l Miner’s Fruitcake 40
Bara mel Sinsir 43 Miser’s Feast 8
Bread 35 Monmouth Pudding 47
Mutton Pie 12
Cacen y Glowr 40
Cacen Gneifio 39 Oggyot 59
Cage Bach 44 Pancakes 48
Cawl 4 Parsley Dumplings 7
Cig oen Cymraeg 23 Pastai ‘r Bwthyn 27
Cottager’s Pie 27 Pastai Helgig 19
Crempog 48 Pwdin Mynwy 47
Cyflaith 55
Roast Goose. |5
Drinks 55
Salmon 28
Elderflower Wine 55
Savouries 48
Eog 28 Scadan 32
Ffagotts 16 Shearing Day Cake 39
Ffest y Gybydd 8 Speckled Bread 36
Fishguard Herrings 32 Spiced Eels 31
Gaffo 59 Stwmp 51
Game Pie 19 Te Scota 59
Ginger Beer 56 Tenderloin of Pork ||
Glamorgan Sausages 7 Teisienau Sir Fon 52
Golwythen o Borc || Toffee 55
Gwydd Rhost |5
Welsh Cakes 44
Honey Gingerbread 43 Welsh Lamb 23
Hunter's Stew 20 Welsh Rarebit 48
Katt Pie 12
E. Smith Twiddy’s
interest in her native
Welsh folk customs and
cuisine developed when
she was a student
training in home
economics. It is
reflected in her books
The Celtic cookbook
and The Aberystwyth
Kitchen which she
wrote for the Save the
Children Fund.
ISBN 0 86281 2607
Appletree Press
Th Je 42wnrfen Ae kav nAweRAwe ee
A LITTLE WELSH COOKBOOK
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4 Traditional Welsh cooking uses to best advantage a seasonal
abundance of fresh vegetables and fish, the rightly famous
| Welsh Lamb, and includes a wealth of breads, pies, and cakes.
> These dishes have been chosen to give a selection from every
corner of Wales. Spiced Eels and Fishguard Herrings are
» examples of enticing fish dishes, while the intriguingly-named
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Katt Pie is made with Welsh mutton. Along with less
well-known vegetable dishes such as Stwmp, and soups such as
) Cawl, this selection contains Leek Pie and Glamorgan Sausages.
Breads, cakes and sweets show Welsh regional attractions:
? Bara Brith, Anglesey Cakes and Monmouth Pudding.
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