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Date Posted: 12:20:46 09/21/11 Wed
Author: Gilly
Subject: Re: one pan dinner - very tasty
In reply to: BB 's message, "Re: one pan dinner - very tasty" on 23:09:22 09/20/11 Tue

It was just about the only sort you could get in those days, along with jars of ready made mustard, usually Colmans, and if you were lucky you could buy jars of the French Dijon mustard. It was Dad's job to mix the mustard. Funnily enough although we don't put mustard on the side of our plates (wasn't it thought that it wasn't how much was eaten but how much was left that made the money?) I do use quite a lot of mustard, and being in Colman county we get a large choice of types, especially if we go to the Colmans shop in Norwich, which we do tend to do when we go to Norwich for a shopping spree. There are about 4 or 5 different types of powdered mustard to buy, with various herbs in them, and loads of different types of jars. I use the powdered stuff for cheese scones and cheese scones, as well of course for sprinkling on to the one-pan, and if we are having beef I spread it thickly with mustard (usally the mustard seed & beer variety) before pouring over a lage gollop of wine, sticking the lid on and cooking slowly. I like my meat well cooked and virtually falling to bits, don't like the pink stuff at all!!! Even pork gets cooked like that as we're not at all fussed about crackling, so large glass of cider, some seasoning, large eating apple peeled, cored and sliced so that it cooks down and makes a lovely addition to the gravy, lid on and cook slowly.

G

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