Brŵes was served regularly for breakfast on Wednesdays and Sundays on the Lleyn peninsula.
A little beef dripping and boiling water were used as alternatives to the stock, but the dish was then termed brŵes trodnoeth (barefooted brewis) or brŵes pig tegell (kettle-spout brewis).
Crush the oatcake finely and put in a bowl or basin.
Pour boiling stock over it and add pepper and salt to taste.
Leave to steep for a few minutes before serving.
Uwchmynydd, Lleyn.
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Glyn Jones
2 January 2022, 10:55
Brwas Still eat this from time to time in Cerrig y Drudion area. Two slices of bread,half a hand full of oats good knob of salted butter and two OXO cubes (was traditionally made with beef dripping) then pour over with boiling water leave to rest for a few minutes turn and enjoy!
Rhosddu
4 February 2021, 02:02
This dish was not restricted to Pen-Llyn but extended to Y Gogledd Dwyrain. My nain was regularly given it in the Wrecsam area by her Welsh-speaking parents in the Edwardian era, and she in turn fed it to my mam once or twice in the forties, using the above-mentioned OXO cube.
Henry Jackson
25 March 2020, 21:12
Brewis or brwas as it was known to us in Eglwysbach during the 50s and 60s was made up of a slice of bread an oat cake, both crumbled up in a bowl ,an OXO cube crumbled over and a knob of butter, then pour over boiling water, allowing to stand for a minute then enjoy ?
Comments - (3)
Still eat this from time to time in Cerrig y Drudion area.
Two slices of bread,half a hand full of oats good knob of salted butter and two OXO cubes (was traditionally made with beef dripping) then pour over with boiling water leave to rest for a few minutes turn and enjoy!
during the 50s and 60s was made up of a slice of bread an oat cake, both crumbled up in a bowl ,an OXO cube crumbled over and a knob of butter, then pour over boiling water, allowing to stand for a minute then enjoy ?