World Cuisine: Cawl (Traditional Welsh Broth) | Submitted By: Beryl Davies
This recipe is popular with the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton, we use Shin Beef. This soup tastes better after subsequent reheating, so it's probably a good idea to make the cawl a day before consumption.
http://allrecipes.com/Recipe/Cawl-Traditional-Welsh-Broth/Detail.aspx?src=rss
