Shin broth
foreleg of beef with the shin on the bone; boiled
until all the meat came off and the gristle turned to jelly
Details
Occasionally they had 'shin broth', a
foreleg of beef with the shin on the bone. This was boiled
until all the meat came off and the gristle turned to jelly, the
bones were removed and vegetables added with a 'deck; on top.
The deck was a dumpling mixture rolled out flat to form a lid;
in other places it is called a 'skimmer cake'.
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