Pembrokeshire broth



  • Equal weights of salted beef and bacon in a piece simmered in water for 2 to 3 hours, finely shredded or chopped carrots, turnips, onions and cabbage added and simmered a further 30 minutes, meat removed and kept warm and the broth thickened with oatmeal. The broth is served in bowls with finely chopped and cooked leeks and the meat is served as a second course with boiled potatoes.