Aberaeron Broth
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Aberaeron Broth, or Cawl Aberaeron in the Welsh-language, is a broth named after Aberaeron, a town on the west coast of Wales. This particular broth is a demonstration of classical cuisine from Wales. It is a full body broth which consists of bacon, beef, parsnips, cabbage, leeks, carrots and swede which is cooked in water and then thickened in oatmeal. It is often served as a main meal with bread.[1]
See also
References
- ↑ Lloyd Evans, Dyfed (January 8, 1935). "Aberaeron Broth (Cawl Aberaeron) a classic Cymric/Welsh Recipe". Celtnet Recipes. Archived from the original on March 21, 2015. Retrieved January 24, 2015.
External links
- Welsh Agricultural Statistics from the Welsh Assembly.
- Welsh Food
- Culture UK Welsh Food
- Frank Armstrong, "Winds of Change Blow Through Welsh Gastronomy", inSpectator Scoff, 5 June 2011
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