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If you can imagine an upturned jelly Mel then that is what it looks like I dont think it would be to your taste

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David
Genealogists do it in the library.

Stephanie - where does potato come into it?

David - I think you are probably right!

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Mel

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Found this photo of homemade Stew on the One guy from Barlick site

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David
Genealogists do it in the library.

Looks like brawn to me....not my thing at all. Yuk!!

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Mel

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What a great photo of stew David, did you take it
Stephanie.


Mel, When I make a stew I put potatoes in it, and sometimes a crust on and it turns into meat and potatoe pie. It is nothing like the Stew with stew and 'ard.

I like proper stew....the type that you descibe with the potatoes. Not keen on that in Davids picture though. Not that I have tried it, the jelly alone would put me off. I can't eat pork pie because of the jelly. I'm the same with a ripe tomatoe....too runny inside.

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Mel

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When I was a child we used to have a dish known as "potted meat." It was jelly-like, similar to David's photo, but more of a pudding basin shape, and not to my taste at all. We bought it from a shop where the owner made it. Would this be the same dish with a different name in Accrington, or was it something else entirely?

Joan

No Joan,potted meat is something altogether different. Potted meat is more of a paste like texture not made with a jelly.

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David
Genealogists do it in the library.

Sounds like the Accrington version could be pretty lethal Joan

Accrington newsagent's death

Monday January 29, 1906
The Guardian


Robert Haworth, newsagent, who was one of the forty persons taken ill at Accrington a few days ago after eating potted meat bought at a local shop, died last night. He and his son and daughter ate some of the meat, and all three were very ill. The son and daughter, however, soon got better. Mr. Haworth was about 60 years of age. The facts will be reported to the coroner, and an inquiry will be held. Samples of the meat and the tin in which it was put in the shop are being carefully examined, and the result will no doubt be made known at the inquest.

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David
Genealogists do it in the library.

I hope he didn't shop at the same place where we went. It was next door to a newsagent, although we were considerably later.

The "delicacy" I knew wasn't the meat paste you get in small jars, if that's the impression I gave. It was the shape of an upturned pudding basin, with pieces of meat and a slippery jellyish substance holding it together. That's why I thought a few miles distance might account for another name. But you're right, it could be something entirely different.

Joan

Think you are right about the potted meat after reading this.

http://history.verwood.org/rem_-_m__clifton.htm

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David
Genealogists do it in the library.

So what we were eating was sheep's head?!! Yes, we did have it for tea. This is a really interesting article, David, many thanks for posting it.

Joan

There's a dish here in rural Canada called 'headcheese'....something similar to he above. A pig's head (usually) is soaked in a brine and all the meat eventually drops ff in shreds..the meat is then packed in a jelly (aspic) and spiced to taste. Garlic is especially delicious. Takes a bit of getting used to the idea...but if you think of something else as you are eating, it is delicious!!

And I thought the french did weird things with food!

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Mel

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Suzy, I lived in Canada for over 20 years and I have never heard of a dish called “headcheese”, but then again I lived in civilised Manitoba and not rural Ontario!!