Bunty Clahhammers Back Kitchen
Glanton Boiled Sheep
An old Northumbrian Ewe
4 Turnips
Lots of Onions
8 lbs of Privet Hedge Clippings
3 pkts of Compton’s Gravy Salt
A 4 lb Hammer
For this recipe you will need a large metal receptacle, an empty oil drum is ideal. Fill three quarters of the drum with water and bring to the boil. When the water is boiling take the hammer and with force, hit the old sheep squarely between the eyes. When dead place the whole sheep into the boiling water. After the sheep has boiled for an hour, scrape off the scum and bits of fleece etc. that has congealed on the surface and add the Turnips, Onions, Privet hedge and Gravy salt.
Continue to boil for four to five hours returning every hour to scrape off the scum. This is most important as the scum will solidify if not removed and drums of Glanton Boiled Sheep have been known to explode..
Serve warm.
Paul :wah:
Boiled sheep, Northumbrian style!
Boiled sheep, Northumbrian style!
Joe, I have major reservations about this recipe. Seriously folks, there are problems here. Welting the sheep on the forehead is not a good move. You'll kill the sheep.
The sheep is full of blood. Setting the blood aside is essential if you want to make a pudding to serve with the stew. Stew on its own is a bit boring. Bang the hammer onto the back of the sheep's neck until the beast passes out. Hang it up by one leg, put a bowl underneath and slit its throat. Mix in a pound of oats and an ounce of coarse ground pepper to each litre of blood.
Draw the shape of an overcoat onto the sheep with your knife and then take the overcoat off in one piece. You don't want to be eating that, it's too useful as a bed-throw during the winter.
Draw a line with your knife from the sheep's groin to its breastbone. Remove everything into a bucket. Set the liver and kidneys aside for breakfast and cut out the stomach. Once that's washed, fill it with the blood-and-oats mix and tie the ends with string. Feed what's left in the bucket to the pigs.
Continue the line on down to the throat, exposing the breastbone which you must then cleave in twain. Pull out the heart, lungs, tubes and tongue from inside. Add the heart and tongue to the breakfast pile and throw away the lungs and tubes - yes I know you could fry them but really, there are limits.
Optionally, cut off the head and feet. Personally I'd leave those on but some people are a bit fastidious. Whichever you do, remove the eyes and make sure they go into the stew as surprises for the children.
Proceed as in the recipe. Don't forget to add the stuffed stomach to the stew, it gets fished out before serving and sliced separately.
Serve with potatoes if you can get them.
The sheep is full of blood. Setting the blood aside is essential if you want to make a pudding to serve with the stew. Stew on its own is a bit boring. Bang the hammer onto the back of the sheep's neck until the beast passes out. Hang it up by one leg, put a bowl underneath and slit its throat. Mix in a pound of oats and an ounce of coarse ground pepper to each litre of blood.
Draw the shape of an overcoat onto the sheep with your knife and then take the overcoat off in one piece. You don't want to be eating that, it's too useful as a bed-throw during the winter.
Draw a line with your knife from the sheep's groin to its breastbone. Remove everything into a bucket. Set the liver and kidneys aside for breakfast and cut out the stomach. Once that's washed, fill it with the blood-and-oats mix and tie the ends with string. Feed what's left in the bucket to the pigs.
Continue the line on down to the throat, exposing the breastbone which you must then cleave in twain. Pull out the heart, lungs, tubes and tongue from inside. Add the heart and tongue to the breakfast pile and throw away the lungs and tubes - yes I know you could fry them but really, there are limits.
Optionally, cut off the head and feet. Personally I'd leave those on but some people are a bit fastidious. Whichever you do, remove the eyes and make sure they go into the stew as surprises for the children.
Proceed as in the recipe. Don't forget to add the stuffed stomach to the stew, it gets fished out before serving and sliced separately.
Serve with potatoes if you can get them.
Nullius in verba ... ☎||||||||||| ... To Fate I sue, of other means bereft, the only refuge for the wretched left.
When flower power came along I stood for Human Rights, marched around for peace and freedom, had some nooky every night - we took it serious.
Who has a spare two minutes to play in this month's FG Trivia game! ... My other OS is Slackware.
When flower power came along I stood for Human Rights, marched around for peace and freedom, had some nooky every night - we took it serious.
Who has a spare two minutes to play in this month's FG Trivia game! ... My other OS is Slackware.
Boiled sheep, Northumbrian style!
Perhaps my "craster kippers", may be more toothsome?
Bunty Clahhammers Back Kitchen
Craster Kippers in Marmite Sauce Piquant
2dozen large Craster Kippers, No other Kippers will do
2 finely chopped turnips
A 1lb can of Farne seal meat, drained and coarsely chopped, with all the liquid reserved
1 tsp Ferret Chutney
1 Family sized jar of Marmite (4lbs)
2 finely chopped Dock leaves
2 finely chopped scotch pies
2 finely chopped fresh cabbages
A mug of salt
A pound of Amble lard
4 Bottles brown sauce
Lots of onions
Another Turnip, thinly sliced
Pat the Kippers completely dry with your fish drier and season them evenly on all three sides with half of the mug of salt.
In a heavy 48-inch frying pan (preferably one with a fried bread trench) heat half of the lard over moderate heat until a light purple haze forms above it. Add 12 of the Kippers and fry them for 4 or 5 minutes, turning them once or twice with tongs or a large metal spatula and regulating the heat so that they color richly and evenly burn. As they are cooked, transfer the Kippers to an Embleton bucket. Put the remaining half of lard into the frying pan and, when it is hot, fry the other dozen Kippers in the same fashion and transfer them to the bucket.
Add the brown sauce to the fat remaining in the pan. Drop in the onions, turnips and seal meat and stirring frequently, cook over moderate heat for about 5 minutes, or until the vegetables are soft. Stir in the cabbages and the dock leaves, add the Ferret Chutney and the remaining half mug of salt and boil briskly, uncovered, for about 5 minutes longer. When the vegetable sauce mixture is thick enough to hold its shape solidly in the spoon, pour the sauce into the bucket.
Turning and basting the Kippers with the sauce, cook for a minute or so longer to heat the Kippers through. Then mix in the Marmite and the Scotch Pies and taste for seasoning.
(Piquant means "pungent," and the sauce should smell like a Weasels hoop.)
With tongs or a slotted spoon, arrange the Kippers attractively on a large heated platter. Pour the sauce piquant over the Kippers, garnish the platter with the turnip slices, and serve at once. Serves 4.
Paul:wah:
Bunty Clahhammers Back Kitchen
Craster Kippers in Marmite Sauce Piquant
2dozen large Craster Kippers, No other Kippers will do
2 finely chopped turnips
A 1lb can of Farne seal meat, drained and coarsely chopped, with all the liquid reserved
1 tsp Ferret Chutney
1 Family sized jar of Marmite (4lbs)
2 finely chopped Dock leaves
2 finely chopped scotch pies
2 finely chopped fresh cabbages
A mug of salt
A pound of Amble lard
4 Bottles brown sauce
Lots of onions
Another Turnip, thinly sliced
Pat the Kippers completely dry with your fish drier and season them evenly on all three sides with half of the mug of salt.
In a heavy 48-inch frying pan (preferably one with a fried bread trench) heat half of the lard over moderate heat until a light purple haze forms above it. Add 12 of the Kippers and fry them for 4 or 5 minutes, turning them once or twice with tongs or a large metal spatula and regulating the heat so that they color richly and evenly burn. As they are cooked, transfer the Kippers to an Embleton bucket. Put the remaining half of lard into the frying pan and, when it is hot, fry the other dozen Kippers in the same fashion and transfer them to the bucket.
Add the brown sauce to the fat remaining in the pan. Drop in the onions, turnips and seal meat and stirring frequently, cook over moderate heat for about 5 minutes, or until the vegetables are soft. Stir in the cabbages and the dock leaves, add the Ferret Chutney and the remaining half mug of salt and boil briskly, uncovered, for about 5 minutes longer. When the vegetable sauce mixture is thick enough to hold its shape solidly in the spoon, pour the sauce into the bucket.
Turning and basting the Kippers with the sauce, cook for a minute or so longer to heat the Kippers through. Then mix in the Marmite and the Scotch Pies and taste for seasoning.
(Piquant means "pungent," and the sauce should smell like a Weasels hoop.)
With tongs or a slotted spoon, arrange the Kippers attractively on a large heated platter. Pour the sauce piquant over the Kippers, garnish the platter with the turnip slices, and serve at once. Serves 4.
Paul:wah:
Boiled sheep, Northumbrian style!
I'm still wondering who makes a heavy 48-inch frying pan.
I've been ringing suppliers to find one that stocks 4lb pots of Marmite too. The idea of getting a whole month's supply in a single bottle excites me.
I've been ringing suppliers to find one that stocks 4lb pots of Marmite too. The idea of getting a whole month's supply in a single bottle excites me.
Nullius in verba ... ☎||||||||||| ... To Fate I sue, of other means bereft, the only refuge for the wretched left.
When flower power came along I stood for Human Rights, marched around for peace and freedom, had some nooky every night - we took it serious.
Who has a spare two minutes to play in this month's FG Trivia game! ... My other OS is Slackware.
When flower power came along I stood for Human Rights, marched around for peace and freedom, had some nooky every night - we took it serious.
Who has a spare two minutes to play in this month's FG Trivia game! ... My other OS is Slackware.
Boiled sheep, Northumbrian style!
Nomad;655477 wrote: God I love boiled sheep !
If you loved the "boiled sheep", then this one should tickle your taste buds (or disolve them)?
Bunty Clahhammers Back Kitchen
Stinky Linky Stew
1 large old Crab
6 lbs of Boulmer Kelp (unwashed)
2lbs of whelks
A pound of lugworms
A mug of salt
4 Bottles brown sauce
3 Gallons of Seahouses water
An old car tyre
A gallon of paraffin
For safety reasons this recipe should always be cooked outdoors. Place all the ingredients in an upturned keg or any large metal receptacle. Over an open fire, bring to the boil and stir. At this point pour the paraffin over the car tyre and set it on fire. This will help neutralize the noxious fumes produced by the stew, then carefully place a lid over the vat and continue to boil for a week.
The stew should be served luke warm on a tin; pewter or enameled steel plate, as it will dissolve crockery.
Note: - It is customary when served a plate of Stinky Linky Stew to shout one of two traditional phases at the server, either -
Who the hell made this! Or this is no bloody good!
:wah:
If you loved the "boiled sheep", then this one should tickle your taste buds (or disolve them)?
Bunty Clahhammers Back Kitchen
Stinky Linky Stew
1 large old Crab
6 lbs of Boulmer Kelp (unwashed)
2lbs of whelks
A pound of lugworms
A mug of salt
4 Bottles brown sauce
3 Gallons of Seahouses water
An old car tyre
A gallon of paraffin
For safety reasons this recipe should always be cooked outdoors. Place all the ingredients in an upturned keg or any large metal receptacle. Over an open fire, bring to the boil and stir. At this point pour the paraffin over the car tyre and set it on fire. This will help neutralize the noxious fumes produced by the stew, then carefully place a lid over the vat and continue to boil for a week.
The stew should be served luke warm on a tin; pewter or enameled steel plate, as it will dissolve crockery.
Note: - It is customary when served a plate of Stinky Linky Stew to shout one of two traditional phases at the server, either -
Who the hell made this! Or this is no bloody good!
:wah:
-
double helix
- Posts: 257
- Joined: Sat Sep 16, 2006 2:32 pm
Boiled sheep, Northumbrian style!
Should be the other way round, should dissolve the metal instead of the crockery because of the acidic content of the decay.:-6
Boiled sheep, Northumbrian style!
double helix;655551 wrote: Should be the other way round, should dissolve the metal instead of the crockery because of the acidic content of the decay.:-6
Quite correct, but taking into account that when boiled the flim of the flage comes to the nib of the plume then the process is reversed!
Paul:wah:
Quite correct, but taking into account that when boiled the flim of the flage comes to the nib of the plume then the process is reversed!
Paul:wah: