Welsh Brown Stew - Potes Cig Eidion

Categories: Soup/stews

Serves: 4 Servings

Ingredients:

1 lb stewing steak. 1 oz flour
1 oz dripping 1 pt stock
2 medium-sized onions salt and pepper
2 canots browning
Remove surplus fat from the meat, wash and cut up
into small pieces. Melt the dripping in a saucepan and
add the meat. Peel and slice the onions. Heat until
the meat and onion brown. Add half the stock. Peel
and dice the carrots and add to the pan. Add salt and
pepper to taste. Simmer until the meat and vegetables
are tender. Add a little of the remaining stock to the
flour and make a paste. Add the paste and any stock
left to the pan stirring all the time. Colour with
browning if necessary and simmer for 10 minutes.
The stock can be made by boiling 1 lb. marrow bones
in 1 pint of water to which salt and pepper are added
for 3-4 hours. Strain and remove fat when cold.
Posted to MM-Recipes Digest V3 #249
Date: Thu, 12 Sep 1996 18:14:59 +0000
From: "ray.watson"

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: Welsh Cakes
Categories: None
Yield: 1 Servings

1 lb Self-raising flour.
8 oz Buttor or good quality
-margarine
8 oz Granulated sugar; and a
-small amount of caster
-sugar to serve
8 oz Currants
ts Mixed spice
1/2 ts Salt
2 lg Eggs and a drop of milk

Also known as bakestones.

Rub the fat and flour together until crumbly and then add all the other
ingredients except the eggs and milk. Mix thoroughly, and then add the
eggs. Add the milk slowly while mixing, to get the right consistency. The
mix should not be too sticky as it is difficult to roll.
Roll out - not too thin, a bit less than a quarter of an inch - and cut
into rounds about 2" across. Cook on a griddle or hot plate and turn once
when brown. Dust with a little caster sugar to serve.

http://www.grossi.co.uk/wales/recipe.htm
Posted to recipelu-digest by LSHW on Feb 17, 1998

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