Despite its fame, bearing the name of its origin, Welsh rarebit is normally not served as a dinner or main dish. It is most commonly eaten as a light lunch. Glamorgan sausage a ‘vegetarian’ sausage also uses cheese as a main ingredient. Cheese and leeks or spring onions are mixed together with a dash of thyme and a bit of mustard. The mixture is then rolled in breadcrumbs mixed with egg yolks into the shape of a sausage. The ‘sausage’ is then brushed with the egg whites and fried.
Cawl (pronounced cow-l) is basically a stew made of lamb or beef and vegetables such as potatoes, carrots, rutabagas and leeks. A neck of lamb is put into a pot with three pints of lamb stock. The lamb in the lamb stock is brought to a boil then the heat is reduced and it is left to simmer for an hour. The vegetables are added and heated for another hour. When the stew is finished cooking, the meat and vegetables are removed and the stock is thickened and made into a soup with the addition of oatmeal or flour.
The sauce-like soup would be eaten as a first course, to be followed by the meat and vegetables. Welsh cakes are small round baked pastries which contain raisins, currants and sultana grapes in addition to various spices. Bara Brith is a type of bread containing dried fruit mixed with raisins and flavored with tea in which the fruit mixture soaks overnight. Sugar, flour and egg is added to the fruit mixture and it is stirred into a batter that is cooked into bread. Another traditional dish of the Welsh is crempog, a type of pancake made of flour, eggs, salted butter, buttermilk and vinegar. The national drink of Wales is beer, although whiskey is also very popular.
(From Bedford Gazzette)
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