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Coygimwch Dell Patagonia (Prawn Patagonia) Welsh

Servings: 8
Ingredients:

1 ea Small cauliflower                   1 pt Thick Bechamel sauce
1 ea Teacup double cream               1/2 lb Peeled prawns
1/4 lb Caerphilly cheese                   1 t  Garlic salt
1 T  Tomato ketchup                      1 t  Celery salt
1 t  Ground bay leaf                     1 t  Turmeric
1 t  Mustard powder

Cook small cauflower untill the florettes are soft, but still firm.Break the florettes and put a desertspoonful into individualhors a’ceuvres dishes or an oven proof dish. Keep hot.
Make a pint of Bechamel sauce using Welsh butter to Panada consistency.
Add to sauce the cream, tomato ketchup, garlic salt, celery salt, [...]

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh

Servings: 4
Ingredients:

3 oz Cooked and shelled mussels          1 oz Celery
1 oz Carrot                              1 oz Breadcrumbs
4 ea Egg yolks                           2 oz Herring roe
1 x  Pinch mixed herbs                   1 x  Pinch dill weed
1 x  Pinch crushed garlic                1 x  Brandy and double cream to tst
1 x  Seasoning

Finely mince mussels, vegetables and herring roe. Add herbs, seasoning andbreadcrumbs. Blend well with egg yolks, brandy and cream.
Cook for 1/2 hour at 350F in a Sainmarie in the oven.Cook and serve with toast fingers.
Glantraeth RestaurantBodorgan, Anglesey.

Tiessennau Mel (Honey Cakes) Welsh

Servings: 6
Ingredients:

4 oz Honey                               1 t  Cinnamon
4 oz Brown sugar                         1 x  Egg
1/2 lb Flour                             1/2 t  Bicarbonate of soda
4 oz Butter or margarine                 1 x  Caster sugar
1 x  A little milk

Sieve together flour, cinnamon and bicarbonate of soda.
Cream butter and sugar. Seporate the egg yolk from the white. Beat theyolk into sugar and butter, then add the honey, gradually.Stir in the flour with a little milk as required and mix all togetherlightly.
Whisk the egg white into a stiff froth and [...]

Teisen Sir Fon (Anglesey Cake) Welsh

Servings: 6
Ingredients:

10 oz Flour                               4 oz Lard
3 oz Sugar                               1 x  Egg
1/2 t  Bicarbonate                         1 t  Treacle
1 x  Pinch mixed spice and ginger        4 oz Dried fruit
1 c  Milk                                1 x  Pinch salt

Cream the sugar and fat. Mix in the egg and add the remainder of theingredients, having desolved the bicarbonate in the milk.
Bake in a greased tin for about 3/4 hour in a moderately hot oven.Gas control, Gas MArk 5 (375F).
Alternate:
3 teacupsful of flour; 1 teacupful of butter; 1 teacupful [...]

Tarten Riwbob (Rhubarb Tart) Welsh

Servings: 8
Ingredients:

———————————-FILLING———————————-
1 lb Rhubarb, sliced                     4 oz Sugar
1 x  Water
———————————–PASTRY———————————–
8 oz Flour                               4 oz Fat
1 oz Sugar                               1 t  Cinnamon
1 x  Pinch mixed spice                   1 x  Water

Line a plate or shallow tin with half the pastry. Fill with fruit, coverwith sugar and add a little water. Cover with the rest of the pastry andbake for 45 minutes.
Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4(350F) to finish.
All kinds of plate [...]

Pice Bach (Welsh Cakes) Welsh

Servings: 8
Ingredients:

1 lb Plain flour                         1 t  Baking powder
1 t  Mixed spice                         4 oz Margarine
4 oz Lard                                6 oz Caster sugar
4 oz Currants                            2 ea Eggs
1 x  Milk

SIft the flour, baking powder, and mixed spice; rub in the margerine andlard; add the sugar, currants and beaten egg. Mix in Milk to make a stiffdough and roll out 1/4′ thick.
Cut into 2′ rounds and bake on a hot griddle until golden brown, afterabout 4 minutes on each side.
British [...]

Bara Brith (Currant Bread) Welsh

Servings: 16
Ingredients:

1/4 lb Dried fruit                         4 oz Candied peel
1 pt Warm water                        1/2 t  Mixed spice
2 lb Plain flour                         2 t  Salt
6 oz Lard                                1 oz Fresh yeast
1/2 lb Demerara sugar                      2 ea Eggs

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
Soak the fruit and candied peel in the water with the spice. Leave tosteep in a warm place and use the warm spicy, strained water to mix thedough.
Sift the flour and salt and rub in the [...]

Selsig Morgannwg (Glamorgan Sausages) Welsh

Servings: 6
Ingredients:

5 oz Fresh white breadcrumbs             1 x  Small onion finely chopped
3 oz Grated cheese                       1 x  Salt and pepper
1 x  Pinch of mustard                    2 ea Eggs
1 x  Flour and raspings to coat

Mix breadcrumbs and cheese, finely chopped onion and seasonin. Beattogether 1 egg and 1 egg yolk and use to bind mixture.
Make into even sized sausage shapes (12) and roll in flour. Coat inbeaten egg white and raspings. Fry in hot fat or oil.
Glamorgan Sausages are particularly appetising served with fresh [...]

Pastai Persli (Parsley Pie) Welsh

Servings: 4
Ingredients:

4 oz Shortcrust pastry                   1 x  Desertspoon full plain flour
1/2 pt Milk                                2 ea Eggs
1 T  Chopped parsley                     2 oz Choped steaky bacon
1 x  Seasoning

Cold boiled bacon may be used instead of steaky bacon.
Line a flan ring or pie dish with the prepared pastry and bake it blindin a hot oven. Gas Mark 6 (400F) for 15 minutes.
Blend the flour with a little milk. Break the eggs into a basin and beatwell, add the [...]

Cawl Cennin A Hufen (Leek Soup, Creamed) Welsh

Servings: 8
Ingredients:

1 1/4 lb Leeks                               2 oz Butter
1/4 lb Roughly chopped onion               1 ea Roughly choped head Celery
5 pt Mutton stock                        1 oz Roughly chopped parsley
1 x  Salt and Pepper                     5 oz Double cream

Garnish: diced meat (optional)
Accompaniments: sippets
Clean the leeks thoroughly, chop them roughly, and set a little of thegreen aside for garnish.
Melt the butter and cook the vegatibles under cover without browning them.Add the stock, bring to the boil, and simmer for 1 hour, skimming ifnecessary.
Rub the soup through [...]