Categories: Soups/stews, Beef 
      Yield: 6 servings 
  
  1 1/2 lb Bacon                             1/2 lb Parsnips 
      1 lb Shin beef                           1 lb Potatoes 
      1 ea White cabbage                       1 ea Large leek 
    1/2 lb Carrots                             1 x  Oatmeal to thicken 
    1/2 ea Small swede (Turnip)            
  
  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.