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- Brithyll Abermeurig
[Abermeurig Trout]
8 trout - cleaned but whole Seasoned flour 4 oz/125 gm butter Sauce: 4 oz/125 gm butter Juice of three lemons 4 tablespoons capers 1 cucumber, shredded and peeled Salt and - Brithyll O’r Cothi A Chig Moch
[Cothi Trout And Bacon]
8 fresh trout - cleaned Seasoned flour 8 oz/ 225 gm bacon - sliced 4 oz/ 125 gm carrots - sliced 6 oz/ 175 gm onion-sliced 4 oz/ 125 gm mushrooms - sliced Garnish lettuce, cucumber and - Corgimwch Dull Patagonia
[Prawn Patagonia]
1 Small cauliflower 1 pt/ 575 ml Bechamel Sauce 1 teacup Double cream ½ lb/ 225 gms Peeled prawns ¼ lb/ 125 gms Caerphilly cheese - crumbled 1 desertspoon tomato ketchup 1 level teaspoon - Eog Conwy
[Conwy Salmon]
2½ lb / 1¼ kilo salmon, complete with head and tail - cleaned 4 oz /50 gm Welsh butter 1 tablespoon salt 1 tablespoon dill weed Aluminium foil Saws Hufen-Cream Sauce: ½ pt/ 10 fl oz - Eog O'r Gridyll
[Salmon Grilled]
8 salmon steaks 175 gm/ 6 oz each Salt and freshly ground black pepper 175 gnl/ 6 oz melted butter - Mecryll Mewn Saws
[Mackerel In Sauce]
8 mackerel - cleaned 8 medium sized onions, sliced 8 tablespoons white wine vinegar 2 bayleaves A little garlic - Pastai Brenig
[Limpet Pie]
350 gm/12 oz short crust pastry 1 litre/2 pts limpets, cooked 225 grm/8 oz fat or streaky bacon, cubed 4 eggs, hardboiled and sliced 2 onions, - Pastai Gocos
[Cockle Pie]
1½ kilo/3 lb cockles 350 gm/12 oz short crust pastry 100 gm/4 oz chives or spring onions, chopped 225 gm/8 oz diced bacon Pepper 1 - Pastai Pysgod Ystumllwynarth
[Oystermouth Fish Pie]
2 oz/50 gm butter 1½ lb/¾ kilo cod fillet ½ lemon 4 oz/100 gm cockles - cooked 1 lb/½ kilo potatoes - cooked and pureed 4 oz/100 gm onions ½ pt/10 fl oz white sauce Pepper, salt, nutmeg - Swper Sgadan
[Herring Casserole]
8 herrings, cleaned, boned and filleted Made mustard Salt and pepper 900 gm/ 2 lb potatoes, sliced 675 gm/ 1½ lb cooking apples, peeled, cored and sliced 350 grm/ ¾ lb onions sliced 1
