Ingredients

• a piece of salted beef
• cold water
• a large onion
• carrots
• swede
• potatoes

Method

• Using a large saucepan, cover the meat with water and boil for some time before adding the chopped onion, swede and carrots. (Alternatively, dice the meat and boil for a shorter period, as time permits.)
• Continue cooking and finally add the potatoes some twenty minutes before serving.
• (The quantity of potatoes and vegetables added will determine the final thickness of the broth.)

Mynytho, Lleyn.
Lobscows was commonly eaten for the mid-day meal on the farms in the counties of north Wales or for swper chwarel (evening meal) in the slate-mining communities there.
Mynytho, Lleyn and Rhostryfan, Caernarvonshire.