Ingredients

• joint of fresh meat (preferably beef)
• potatoes
• onions
• water

Method

• Roast the meat in a large tin for an hour or longer.
• Arrange the potatoes (cut in halves) and the onions (finely chopped) around the meat and pour a little boiling water over them.
• Cover the tin with a lid and roast until the meat is cooked and the potatoes are browned.

Mynytho, Lleyn.

An alternative method of cooking the same dish is as follows:

• Place a thick layer of potatoes and onions on the bottom of a large meat tin and cover with water.
• Place the joint on top and roast in a hot oven.

This meal was served on special occasions, e.g. on corn-threshing day on the farms.
Garnfadrun, Lleyn.