Deleted
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Post by Deleted on Jun 11, 2016 17:03:24 GMT
My parents moved to the country during the war, and we were brought up in a little hamlet surrounded by farms. After the war with rationing, meat was scarce so Dad armed himself with a shotgun and got permission from the farmers to shoot as many rabbits as he liked. So we lived on rabbit pies and stews, used to fight with my brother as to whose turn it was for the heart. Mother used to make junket (I think it was also known as rennet), and home made custard - plenty of milk from the farms. They would each kill a pig once a year and if you were lucky or well "in" some brawn and sweetbreads would be given I too miss pork chops with kidney intact, and oxtail for home made soup. Sunday roast with proper Yorkshire pudding, and freshly dug new potatoes and picked peas. Best of all the suet steak and kidney puds, spotted dick, and jam rolypoly
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Post by clioseward on Jun 11, 2016 18:16:41 GMT
Oh stop Gus, I'm putting on weight just reading it!
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Dee
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Post by Dee on Jun 11, 2016 18:33:38 GMT
You can still buy oxtail pretty easily. Waitrose meat counter sells it during the winter. And I do make steak & kidney suet pud occaionally too (not so often now there is usually only me to cook for).
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Post by Deleted on Jun 11, 2016 19:16:57 GMT
You can still buy oxtail pretty easily. Waitrose meat counter sells it during the winter. And I do make steak & kidney suet pud occaionally too (not so often now there is usually only me to cook for). I didn't know that, thought it was still banned after the BSE thing. We don't have a Waitrose here, we're too poor
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Post by marispiper on Jun 12, 2016 13:37:17 GMT
One of my delights was a slice of bread and teeth-marks butter, which you held over the bowl and dredged with sugar until all surfaces were covered. A quick shake of any non adhering granules and tuck in! Can't believe I used to eat that... Also used to enjoy any two biscuits sandwiched together with butter...staggering!
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Post by althea on Jun 12, 2016 15:45:08 GMT
gus,your post about rabbit reminds me of a time when my eldest daughter was young. I had made a rabbit pie(I'm a country girl) and we were eating it, when my daughter asked what kind of pie it was. Without thinking,I said it was rabbit pie. My daughter's eyes started to water and she asked,"Bunny rabbit pie?" Without missing a beat,I said,"No,wild jackrabbit pie." Then she picked her cutlery back up and continued eating.
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Post by Deleted on Jun 12, 2016 16:08:58 GMT
gus,your post about rabbit reminds me of a time when my eldest daughter was young. I had made a rabbit pie(I'm a country girl) and we were eating it, when my daughter asked what kind of pie it was. Without thinking,I said it was rabbit pie. My daughter's eyes started to water and she asked,"Bunny rabbit pie?" Without missing a beat,I said,"No,wild jackrabbit pie." Then she picked her cutlery back up and continued eating. After we moved into town wild rabbit became a thing of the past. I was allowed a pet rabbit which I faithfully looked after which was the deal made so that I could have one One day the cage was empty, assuming it had escaped I searched the area without success. Never connected the fact that we had rabbit pie for dinner. Was many years later that my mother told me what had happened, there was no money in the purse and no food in the larder so it was the rabbit or starved. My own children could not believe that their beloved "Nannie" could do such a thing but they had no conception of life after the war, and rationing
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Dee
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Post by Dee on Jun 12, 2016 16:18:17 GMT
You can still buy oxtail pretty easily. Waitrose meat counter sells it during the winter. And I do make steak & kidney suet pud occaionally too (not so often now there is usually only me to cook for). I didn't know that, thought it was still banned after the BSE thing. We don't have a Waitrose here, we're too poor Lol. Try Morrisons for oxtail. And, of course, a "proper" butcher, by which I mean not one of those shops that just sells cheap meat if you know whT I mean. Yeah, it was banned for a while during the BSE crisis but has been available again for years. I bung it in the slow cooker in the winter, lovely with veggies & lots of mash to spam up the gravy.
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Post by marispiper on Jun 14, 2016 12:01:54 GMT
Spam up the gravy.....now that's an expression I've never heard in Essex!
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Post by Deleted on Jun 21, 2016 17:07:10 GMT
I miss pork chops with the kidney still attached - don't think that's legal now. I miss those, too. Haven't seen them in years, and they had so much flavour.
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Post by violette on Jun 25, 2016 15:12:42 GMT
Still make stuffed hearts in the winter - slow cook-pot braises them beautifully. And it's worth doing a few at a time, because they freeze well,too. And Oxtail is readily available from the butcher, and makes a wonderful casserole. The story about bunny rabbit pie made me smile: when we were young chicken was a real treat. One Christmas we had a large capon, and father used to like the ceremony of carving at the table. At being told it was a chicken, brother and I sobbed about the "poor little dicky-bird" (well, we were young!) So the capon disappeared into the kitchen. Plates of food re-appeared. On asking what the meat was, we were told it was "elephant meat". We ate it without a murmur! I guess there aren't too many people whose Christmas dinner has be Elephant's meat
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Post by Wintershore on Jun 26, 2016 11:26:24 GMT
In Aberdeen chip shops,we used to get scallops. Not the fishy variety but mashed potatoes ,formed into cakes,deep fried. They were lush! I remember those. My grandmother used to make them a lot, occasionally adding scraps of meat. Her homemade soups were really wonderful; but the rest of the stuff she used to cook for us, reminded us more of a diet that came from rationing; very cheap cuts of meat and offal and potted hough which was just revolting to even put in your mouth. Having said all that, I have to admit that her cooking was far superior to that of my mother who only started learning to cook after she got married, and twenty years later, still hadn't mastered it for the most part.
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Post by ARENA on Jun 26, 2016 12:24:06 GMT
We too had potted hough . I remember fetching it from the butchers in an aluminium (returnable) basin.
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Post by Deleted on Jun 26, 2016 12:48:33 GMT
Looks very similar to brawn which is made by boiling a pigs head rather than a shin bone How clever our ancestors were at using every thing from an animal, my adopted aunt and uncle used to kill a pig every year which became their protein for the year. Everything was used including shaving the hairs off which went to some brush manufacturer, maybe shaving brushes I like liver but have never ben able to cook it properly, memories of school dinners with liver like leather. Delighted to recently discover Tesco's lambs liver and bacon in an onion sauce, delicious and plenty for two - all for £2.30p
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Post by Wintershore on Jun 26, 2016 13:10:42 GMT
I really like liver, but because of health problems with some of our children, we haven't had it for a long time. As you say, badly cooked it could be used in shoe repair.
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