Cheap cuts of meat from the lower part of an animal, such as shin, trotters, breast and part of the neck. If cooked slowly they become tender and impart very good flavour.
A sub-primal cut of the beef primal round. The bottom round is a lean cut from the hindquarter, which is often cut into steaks but may be left whole and braised or roasted. Cut of beef from the hindquarter adjacent to the shin, down the inside of the leg, being the lower quarter of the round.
A toast which suggests that the glass will be upended and the entire contents consumed in one draught.
A drum of semihard to hard cheese made with cow's milk, similar to cheddar. It has a yellowish paste and a natural bandaged rind and is made at Botton Creamery in Dany in North Yorkshire. This modern cheese is made to a traditional Dales recipe with raw, whole milk and contains 55% fat. It is made with vegetable rennet so is suitable for vegetarians. It may be found at a variety of weights.
A sponge biscuit commonly known as ladyfinger, shaped more like a builder's thumb than the fingers of most ladies I know. It is sugared on the outside and baked until it has hardened. About 10 cm (4") long, rounded at each end, they make a good skeleton for soft dishes such as charlotte russe, holding it in a mould.
