A revised edition of the comprehensive guide to Welsh food first published in 1980. It is a culmination of thirty years' research into authentic Welsh dishes. Also includes written material providing the social and cultural context of the recipes.The sugar is still boiled in open copper pans and poured on to steel cooling slabs and thence to marble slabs. The machines I find the most fascinating are those that a#39;pulla#39; the brown toffee to make it a lighter colour for the humbug stripes. ... Toffee (Cyflaith) one pound black treacle one pound brown sugar quarter pound butter one teaspoonful vinegar Put all the ... Test its consistency at the end of the twenty minutes by dropping a teaspoonful of the boiling mixture into cold water.
|Title||:||First Catch Your Peacock|
|Publisher||:||Y Lolfa - 1996|