Richard Dye
master brummie
When I worked at a butchers shop after school & Saturday, neck of lamb was basically given away as pet food. Some people did eat or make soup. But about the least expensive thing we had. Minced beef was a filler food, there were little in the way of controls in what went into it in those days.As a nipper I remember eating a lot of minced beef, rabbit and neck of lamb stew. This would’ve been because it was cheap. I rarely buy lamb neck now, it’s delicious buy very expensive for what it is. What changed? I also remember my Dad eating tripe, heart, brains and pigs trotters. I used to come home from school to see a heart or a brain soaking in a Pyrex bowl like something from a Hammer horror film. I suppose growing up in the 1920s he would have been served a lot of them.
I’m lucky to have a wife who is a wonderful cook, and the nicest recipes always come from this book which her Mum bought her years ago. Nice and simple, you don’t need to do much if you have good ingredients to begin with.
But we all got through it regardless!