Thoughts on foods from the past from Herrsbruck, Lossiemouth

Bill /Doreen Walker-Somerset

ChitlinsSmallChitterling– was made from the innards of a pig. The tubes (intestines) were cleaned out and turned inside out. They were boiled in a pan and then pressed out. The brawn was put in an old basin and pressed with a flat iron.

Also made faggots from chopped up liver and these were then covered in the lacy membrane from a pig’s lungs (lights) – the dish was known as faggots lights.

Doris- London
Ate sweetbreads-pigs intestines (hog’s casings)
Lambs’ brains on toast taste delicious once they are cooked. Also cooked hog’s head and made Potted heid.


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