Revision as of 11:07, 26 February 2016 by Chef
More of an explanation than an actual recipe.
- The old wild boar had a straight swishy tail,
- the modern pig's tail is a gristly twist.
- It should be chopped up and cooked with the gristly parts of ears and snout
- to make a stiff jellied stock with which pork pies and brawn are set.
- If by unlikely chance you get a leg of pork with the tail on,
- cut it off and make stock, as it's mostly gristle.
This was taken from the wonderful book: Food in England - Dorothy Hartley
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