Shopping the other day I noticed something unusual in the cooler. Small pieces of corn beef brisket in vacuum packs. When I say small I mean enough for maybe a meal for 4. The price, well lets just say *what the hell* and buy it.We had it last evening cooked like me mom used to cook corn beef, with mashed potatoes, vegetables with a white onion sauce over.
It brought back fond memories of days between age 5 and 12 when we lived behind Liverpool's main butcher shop. They had seven butchers, sawdust on the floor, big giant solid wood chopping blocks.
The meat was brought in fresh everyday from the Sydney abattoirs, sides of beef and whole pigs and lamb, cut down in the back rooms and cut to customers direction out in the shop front. They made all there own ground beef, sausages and corned brisket, or corned beef as it was called then.
Long Dick is left dangling again. Me thinks it could be the name of the sausage emporium that has some people in a tizzy.
1 comment:
They don't make butcher's shops like they used to. The butcher's In the village where I lived was like that.... hunks of carcass hanging from the ceiling and butchers in blood stained aprons cutting meat on the huge wooden blocks. And sawdust on the floor.
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