Have you tried any of these traditional English folk dishes? They date from a time when few parts of a butchered animal ever went to waste... Some of them sound positively ghastly... I did eat Haggis Scotland once... and yes, it was quite delicious.... so long as you don't dwell on what exactly you're eating...

Yes I've had many of the recipes here. Didn't care much for the authentic versions I ate in England.

After looking at the recipes I see that the obvious problem is not the main ingredients, but lack of seasonings. Organ and offal meats can be very tasty, with creatively diverse seasonings being really, terribly, essentially important.
Missing are tarragon, sage, dill, hot pepper and a plethora of seasonings and other spices.
The recipes appear to consist of onion, salt, pepper, and "a couple of lemons" (this is good!).

The recipes do not allow for full potential of the ingredients. Imagine a beef roast seasoned with nothing but salt pepper and onions. It's dull, tasteless...and beef is a "normal" food.

I love that you are memorializing the young convict with the beautiful face in your avatar!
Wouldn't you love to know his story?

I've had a few of these. I like blood sausage, and I actually cook beef and lamb heart pretty often. LML is so right about the seasoning. I think most organ meats have to be highly seasoned to taste good. The one kind of organ meat I just can't develop a taste for is kidney. I've tried all kinds of cooking methods, but 9 times out of 10 the dogs wind up eating them.

He's just an ordinary Irish lad who probably committed some relatively minor offense....petit larceny perhaps; but there's something in the soulfulness of his expression which captivates...

No, rasputin . . . I haven't! The Haggis reminds me of a Greek dish, called PATSA. I never ate that, either. To put it blundly, Patsa is lamb entrails, in some sort of sauce. May God have mercy . . . just thinking about those intestines, sends me into neurotic spasm.

Bubble and squeak, doesn't sound too bad. That might be good, actually . . . cauldron burn, and fire bubble!

The Blood sausage, is familiar to me . . . I knew people who loved it. Those people used to call it, Chinca, I believe. Is that the Serbian name, for Blood Sausage? And, HOW does one procure this fresh, blood??
Syllubub, doesn't sound that bad. The name leaves something to be desired, however. Seems like a hearty, winter dessert. Of sorts.

I think Mexicans are famous for their Blood Sausage. I know they eat intestines in Menudo soup, and fry them as Chicharrones (quite delicious!!).



In African-American circles, the intestines are boiled as Chitterlings, or Chit'lins. A side note: The reason why Jeffrey Dahmer's neighbors did not immediately suspect something foul was going on behind his apartment door, was because they were Black, and they thought the ever-growing foul smell was merely Chit'lins cooking. Egad!

Click to view attachmentI never knew exactly what 'chitterlins,' were?! So Patsa was the Greek version, of this dish?! Zowee . . . I remember clearly that anywhere that this dish was being prepared, the smell was not good. Also, if the cook wasn't thorough enough . . . some fecal matter actually could be seen, floating in the 'soup.' You know, it's funny . . . no wonder the Wasp element moved out of Gary's West side, once Greeks started to infiltrate the neighborhood! Between Patsa (which to be truthful, wasn't cooked in that neighborhood,) and skorthalia . . . the upper crust just couldn't endure

Never knew that about Jeffrey Dahmer's neighbors! I wonder if John Wayne Gacy's neighbors, surmised the same thing?

They got it wrong!!! ###### a Leekie is a soup. My granny who was a Scot made it,and a Scots dish.

Spotted Dick and custard yummy!!!!

What about Faggots?

Bubble and Squeek was a cheap dish usually made during WWII.

I made Toad in the Hole in school,the batter is the same one used for Yorkshire puddings.

I've eaten or made most of those back in the days when I ate meat and poultry. I love the desserts and still make them. Hadn't heard of Poor Knights -- French toast made with wine instead of milk. I will definitely make that one.

OK, donna, I'll bite: What are "Faggots" ? (In the culinary sense.) P.S. I've had Yorkshire Pudd about twice, and it was really lovely... It's basically just a kind of fried, aerated savoury dough, isn't it?

Faggots are a really old english dish. Meat ###### or rather pork,using the heart,liver and belly and some herbs. Served in gravy I usually onion.

How the word got twisted into another use I have no idea.

black pudding i've tasted no end of variants when it's made right by a master butcher it can be sublime on the other hand when it's a mass produced flavourless black disc fit for being smacked around by the montreal canadians only, disgusting.