I'm glad to say that I have never seen a spade*
It is obvious that our social spheres have been widely different.
* eaten neither a mock chop or a king rib.
… if you run out of lard or oil just squeeze a cooked king rib into the frying pan and you’re sorted.
I'm glad to say that I have never seen a spade*
It is obvious that our social spheres have been widely different.
* eaten neither a mock chop or a king rib.
Aye, but is it ?
These are the moments that define Scottish food Culture.? ( Like the Carton in Stoney creating the deep-fried Mars bar )
How about a D.M.C. being two slabs of "meat" with a cheese slice in between them , then battered?
That's how they do a "fishcake" doin here. ( Two big tattie slices with a wee sliver of Haddock/Pollock between them )
Gads
Canna help with the origins of the humble mock chop but I prefer a chipsteak. I had one from the fairly newly opened mikes in Blackburn the other night. 15% off to top reds like me.