Recipe: Cawl Afu (Liver Broth)

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Description/Notes:

This soup originates from when the farm pig came to it’s day of reckoning. It is still popular in some parts of Wales today.

Ingredients:

450g (1lb) pig’s liver

450g (1lb) potatoes

450g (1lb) onions, sliced

salt and pepper

Cooking Instructions:

1. Prepare the liver by cutting into small pieces
2. Slice the onions, add to liver and simmer in 1.75 litters (3 pints) water for one and a half to two hours
3. Peel and slice the potatoes before adding to the broth and simmer for a further 30 minutes
4. Season with salt and pepper to taste.
5. Strain and serve piping hot.