Cawl Wstrys Bro Gŵyr
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Original RecipeCynhwysion:
900g pen tenau gwddf dafad Torrwch unrhyw saim oddi ar y cig cyn ei roi mewn sosban fawr gyda'r llysiau, barlys a 2l o ddŵr. Ychwanegwch halen a phupur cyn dod a'r cyfan i ferwi. Gosdyngwch y gwres i ledferwi, rhoddwch geaead am ben y sosban a choginiwch am dair awr cyn rhoi trwy ridyll a chadw'r stoc.
English TranslationIngredients:
900g scrag end of mutton Method:Trim the excess fat from the meat then place in a large saucepan along with 2l water. Bring to a boil and skim any fat off as it raises to the surface. Add the barley and vegetables to the pan then season to taste. Reduce to a simmer, cover the pot and cook for about 3 hours. Strain the broth and retain the liquid. Melt the button in a pan, scatter the butter over the top then mix into the butter with the back of a spoon until completely combined. Add the strained mutton broth a little at a time and whisk until smooth (reserve 100ml to cook the oysters). Simmer for 10 minutes to thicken. As the broth is simmering, wash the oysters and place in a large pna along with 100ml of the reserved stock. Bring to a boil, add a lid and steam the oysters, shaking the pan occasionally, until the oysters open (about 10 minutes). Take off the heat and discard any unopened oysters. Strain the oyster stock into the thickened mutton broth and mix in. Serve the oysters on the half shell (bottom shell) and with the thickened mutton broth served over the top. |
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