Topic: BIR 1983

[Kashmiri Bob]

Braised liver and onions. Creamed potatoes, peas and gravy. No bread & butter.

Rob

[Peripatetic Phil]

Braised liver and onions. Creamed potatoes, peas and gravy. No bread & butter.

Virtually what I eat to this day — liver & bacon casserole in a Madeira sauce, mashed potatoes and (quite possibly) Batchelors processed peas or generic mushy peas.  My idea of heaven, rivalled only by braised sheeps' hearts served in almost exactly the same style.
--
** Phil.

[Kashmiri Bob]

Thanks for jogging my memory Phil. I had forget the bacon.

Liver was also quite often part of a mixed grill (with fried onions). The main thing here though was one of my mum's specialities. Cremated sirloin or rump steak. It was always tough. She blamed the butchers. Those were the days.

Rob

[Peripatetic Phil]

Ah, but did she beat the steak with a heavy wooden rolling pin as my mother did ?  The process was apparently intended to partially destroy the connective tissue and thereby render the steak more tender ...

[Kashmiri Bob]

Ah, but did she beat the steak with a heavy wooden rolling pin as my mother did ?  The process was apparently intended to partially destroy the connective tissue and thereby render the steak more tender ...

Yes, whacked it will something on a piece of butcher's block. Mum did like meat well done. It was the same for the  Sunday roast. She would often get a nice joint of Silverside. Should have been more than enough for three people. By the time she had cooked it, size wise, it was like a small can of Heinz beans

Rob