The Miser's Feast

Ffest Y Cybydd

Belly Pork or Pork Chops
2-3 Large Potatoes
2 Large Onions
Chicken Stock or Water
Salt and Pepper

Pre-heat oven to 180°C: 350°F: Gas 4.
Peel and thinly sliced the potatoes and onions.
Starting with the potatoes place alternate layers of potato and onion, ending with a final layer of potato, seasoning lightly as filling.
Pour over the stock (or water).
Add a few slices of belly pork or chops.
Bake covered for 2-3 hours, removing the cover for the final 30 minutes of cooking to brown the meat.

Note: This dish has been a family favourite for many years, being handed down by my late Welsh grandmother, but we never knew its name until now!
Apparently dish was very popular in Carmarthenshire about 150 years ago, though my grandmother was from Glamorganshire.
The miser was supposed to eat the potatoes and onion on the first day, mashed up in the liquid.
Keeping the meat to be eaten the next day with boiled potatoes.

MeatRecipes

The Miser's Feast

Ffest Y Cybydd

Meat
Recipes