Tuesday, 7 February 2012

A Special Day

Seein as it be nigh on a score and half dozen years since me and Amos sealed our fate tis time to share what be our favourite repast

Stuffed chine
Chine, parsley, marjoram, mace, salt, leeks or chives

Soak the chine one night in water having first weighed it.  Wipe dry then cut well into the bone on  both sides.  Mix stuffing made up of the other ingredients press it well into each split, wrap up in cloth and boil allowing half an hour for each other pound.

It was taken from the back of a big fat pig.  My grandmowther used this recipe when she was young.  She has been dead about thirty five years and she was nearly seventy five when she died.

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