Saws Rhython (Cockle Sauce) is a traditional Cymric (Welsh) recipe for a classic suppertime dish of a sauce of cooked cockle meats in milk thickened with flour that was traditionally served with bread and butter. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Cockle Sauce (Saws Rhython).
Arferai gwragedd fynd o gwmpas y tai mewn rhai pentrefi yn ne Cymru i werthu cocos. Aent o ddrws i ddrws gan gario ‘cocs rhython’ mewn stwc bren ar y pen a ‘chocs cregyn’ mewn basged fawr ar y fraich. Yr oedd y cocs rhython wedi’u berwi a’u tynnu allan o’u cregyn, ond nid oedd y cocs cregyn wedi’u trin o gwbl. Gwerthid y naill am tua naw ceiniog y peint a’r lleill am chwe cheiniog y peint.
Dyma risét o Garnant, Caerfyrddin
Cynhwysion:
tua llond mesur liter o gnawd rhython
llaeth
cennin syfi neu bersli wedi’u torri’n fân
halen, at flas
blawd, i dwchu
Dull:
Berwch y rhython mewn digonedd o laeth, ychwanegwch y cennin neu’r persli atynt a’u blasu â halen.
Cymysgwch ychydig o flawd mewn llaeth oer, ei arllwys at y gweddill yn y sosban a berwi’r cyfan drachefn nes fod y saws wedi twchu.
Bwytewch y ‘saws’ hwn yn gynnes gyda bara ‘menyn.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
English Translation
Women would go from door to door in many villages in south Wales, selling cockles. Cockles already boiled and taken out of their shells were carried in a wooden pail balanced on the seller’s head. These cockles were known as cocs rhython. The untreated cockles, still in their shells, were carried in a large basket on the arm and were known as cocs cregin,/em>. The former were sold for about nine pence per pint and the latter for about sixpence per pint.
This is a recipe from Garnant, Carmarthenshire.
Ingredients:
approximately 1l of cockle meats (ie shelled)
milk
chives or parsley, finely chopped
salt, to taste
flour, to thicken
)
