Wartime food of sorts

What about brawn?

Chitlyn plucks and any offal too

not allowed to have these now by all accounts:nono:

 

Heres a posh one :- pork chop with the kidney still on,not allowed any more,and doesn't taste the same when cooked seperate.

 

Lazydog - I loved the old pork chop with the Kidney :happydance:Some nanny state regulation banned this . :nono:

 

These days, go into Tesco (other supermarkets are available!) and, particularly when it comes to fresh meat, you find it's all labelled 'Stewing Steak' or 'Casserole Steak' and most of the customers wouldn't know a bit of shin of beef from ox cheek much less what to do with it, unless it comes with a 'serving suggestion'.

I was particularly amused to go into my local Tesco last year and, at the fresh meat counter, see a sign which said "NEW - Beef Skirt". Skirt? New? Since when? Both my Grandads were butchers and from when I was first old enough to understand, I remember the giggles when one or other of them would say 'I've got a nice bit of skirt you can have Mrs ....'

Bones for stock? My butcher is prepared to give me ham bones, but if I want 'proper' bones, it has to be an almost clandestine activity carried out under cover of darkness, no doubt some 'elfin safety' claptrap. Of course, you'll seldom find bones at the supermarket fresh meat counter since even their deliveries come frozen, shrink wrapped and vacuum sealed :(

Another thing which is also apparent is that it's frequently the 'younger generation' who buy steaks and chops whilst the oldies like me go for the 'long, slow cooking' type cuts - in fact not so long ago, I waited whilst a 20-something asked the butcher what you'd do with skirt and, having been told said 'Oh, I can't be doing with all that faffing about. I'll just have some rump steak'

 

a delicacy in Africa

 

and here is another ... called skilpadjie



venison liver (such as liver from a deer) ... but any will do
salt and pepper plus whatever spices you fancy (such as dried parsley etc)
mutton caul (sheer layer of sheep fat )

Season the diced liver with salt and pepper to taste. Cut the caul (sheer layer of sheep fat )into squares and spoon a little of the liver mixture onto each square. Fold each square into a parcel, covering the liver completely, and secure with cocktail sticks. Cook slowly over the BBQ coals (low heat)until golden brown and cooked inside. Serve immediately