Ingredients

• one oatcake (prepared without fat)
• beef stock
• pepper and salt

Method

• Crush the oatcake finely and put in a bowl or basin.
• Pour boiling stock over it and add pepper and salt to taste.
• Leave to steep for a few minutes before serving.

Uwchmynydd, Lleyn.

Brŵes was served regularly for breakfast on Wednesdays and Sundays on the Lleyn peninsula.

A little beef dripping and boiling water were used as alternatives to the stock, but the dish was then termed brŵes trodnoeth (barefooted brewis) or brŵes pig tegell (kettle-spout brewis).
Dyffryn Ardudwy, Merioneth.