INGREDIENTS
one joint each of salted beef and bacon
carrots
cabbage
swede
potatoes
water
METHOD
• Put the meat and the vegetables, finely chopped, in a large saucepan, cover with water and boil until the meat is fairly tender.
• Then add the potatoes, cut in halves, and boil for a further twenty minutes.
On the farms the meat, potatoes and vegetables were served for the mid-day meal, but it was general custom to keep the broth for breakfast on the following day. It was re-heated and poured over small pieces of bread or crushed oatcake to make a dish known as brwes.
'Parc, Bala, Merioneth.'