A sausage made with two-thirds fat pork and one-third beef, chopped medium small, spiced and filled into hog or beef bladders, five or six inches in diameter and six or seven inches long, until about three-quarters full. Square strips of red boiled ox-tongue, coated with pork fat, and good coloured frankfurters, liver sausages, etc., are then pushed into the mixture, all parallel to each other. The whole is carefully strung, smoked lightly, boiled and again smoked, preferably with juniper brush added to the fire.
Brussels sprouts are a winter vegetable which is cultivated for its buds, which resemble tiny cabbages the size of walnuts which grow up a vertical stalk. They have an improved flavour after they have been exposed to frost, but are one of the few foods to be detested by my lovely husband. They are usually boiled but are good braised, perhaps with bacon.
A traditional English dish of left-over mashed potatoes and greens, fried, ideally in dripping, until well browned. Originally it incorporated meat, but does no longer. Latterly it is likely to be made into patties before frying.
A variety of walnut which produces large nuts inside thin shells. Will produce fruit on a young tree.
