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18 minutes ago, WILF said:

Just had the veal tongue mate, braised for 4 hours at low heat in a simple beef stock with chopped onion browned in some butter, salt and black pepper.

It just melted in your mouth mate, reduced the stock with a drop of port to make a sauce.

You got to try some of that.

Now that sounds ace ?

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I like that. It reminds me of the dinners we have when the freezer needs defrosting

Of the all in ,, something for everyone ?

Thats 2 days before payday snap... I eat like that every day 

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39 minutes ago, green lurchers said:

Now that sounds ace ?

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Got another in the freezer and these two outside waiting to go around September time mate.

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Just now, Rusty_terrier said:

What age are they when they get butchered? We have a small bit of land and were thinking about getting a highland cow but they apparently take 2 years until they are ready to be butchered is that right ?

Well I do them for veal mate which is strictly before 10 months, I’ll do thes eat about 8 month so that I don’t have to over winter them.

Plus they are bull calf’s so I don’t want to let them mature, Bull calf’s from dairy farmers at cheap too.....these two cost me €120 for the pair.

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On 11/04/2018 at 20:28, sussex said:

I’ve tried but they make me gag ..it’s the same with them olives , fcuk knows how any one eats them ...my other half keeps telling me they are an acquired taste , eventually your get to like them ......at my age I don’t need to acquire a taste for  something , I’ll try something twice if I don’t like it by then ,  fcuk it ! 

My list of dislikes ain’t that long ...gerkins , olives , red wine ....:bad:

Mushrooms, lamb, sproats and the above. Anything else I have a go at?

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