Food cravings from your past.

ok, got it. Yep, I know about the sweet mince that goes in pie. So this "mince" is plan old ground hamburger meat, or ground beef. We have a meal called "Hop scotch" you take ground hamburger meat, or ground beef (same thing), saute it up with onion, seasonings, add flour to thicken it some, keeping any liquid. Then serve it over mashed, or dumplings. Have not had that in 40 years. It is good for kids.

 

Hi redstar, that's pretty much it
Sauté onions with ground beef add stock to cover, ( at this point I often add diced carrots )cook for approx 1hour.
I thicken the gravy (sauce ) with gravy granuals ( powder ) and simmer for a while until thickened
Pop the pan in the oven with dumplings on top, make sure you've got a lid on, 30 ,minutes later taa daa
Optional extras
Garlic
Worcestershire sauce
Tomato purée
Extra veg ( swede turnip peas)
Herbs in the dumplings
Anyway you do it, all it needs is lots of buttery mashed potato

 

I like that idea of putting it in the oven. but yep, pretty much the comb is similar to our Hop Scotch. Anyway the Ulser Fry is like our "country breakfast".

 

But nothing like the NC "country breakfast" of Apple Pie Shine...

 

please be more specific, like a link. would have no clue what it is. thanks.

 

Its apple flavoured Moonshine..

 

???? we were talking about a normal breakfast item. If you want alcohol for breakfast, a different animal indeed.

 

Morrisons sell bones (marrow bones and lamb bones) and I *think* Waitrose also sell marrow bones. I know marrow bones came back into food "fashion" in recent years hence thinking Waitrose sell them.
My mother used to make a vegetable broth very similar sounding to your but without the pearl barley. Wish I knew what her recipe was; I've tried and tried and never managed to replicate it

 

Alcohol is not animal, its vegetable....

 

have you tried roasting the bones in the oven until they get brown a little, then tossing all in a large pot with water, a herb bundle and simmering the bones for 6 hours. Back in my mothers day, bones like that were free from the butcher. Not sure when they started to price them out.

 

The marrow bones are clean on the outside (free of meat/fat) but, obviously, the marrow within the bone is still there.
The lamb bones do come with a small amount of meat/fat on them.

 

my local butcher will sell the "beef soup shanks" --good size bone with the marrow and about 2 inches of meat all around it. I also try to find a good price for the Veal Shanks for my Occo boca (spelling) but so expensive. Have not had a good smear of marrow in couple years, yum. Husband now off of beef so it will be a while unless I just a small beef stew for myself with a nice marrow bone simmering away in it.

 

Have two butchers near me, one sells his brisket with the fat, an one sells it without the fat, the later charges $2.00 more a pound.