1 1/2 lb Bacon

1 lb Shin beef

1 White cabbage

1/2 lb Carrots

1/2 Small swede (Turnip)

1/2 lb Parsnips

1 lb Potatoes

1 Large leek

Oatmeal to thicken Use a large saucepan and see that all the meat and vegetables are covered by water. Boil ingredients, except leek, together, and leave to simmer as long as you wish. Put the leek in 10 minutes before serving and let the cawl boil. Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking. Croeso Cymreig.