I had a few nice meals whilst I was away. One of them – a Venison Noisette in red wine, bacon, onion, mushroom and juniper (Haworth Old Hall) was absolutely delicious. Another contender was something called Lamb Jennings – described as being slowly braised until it falls of the bone lamb, in rosemary and red wine. But the thing that intrigued me and put me off a little and made me opt for the venison was not knowing what a Lamb Jennings actually was. What I mean to say is – what part of a lamb is its Jennings?
It turned out that I needn’t have worried. The ‘Jennings’ referred to is actually the name of the ale (beer) it is infused with! Why not say that? It sounds delicious!
Another food oddity I have noticed everywhere is ‘Cod Loins’. I am at a loss with this. How do fish have ‘loins’? I can see how a loin or two can be taken from pork – an animal with four legs, but not a fish.
My husband always asks what part of a chicken is it’s Mcnuggets? Well what part of a chicken is it? Has it seen a chicken? The thing that has always put me off Kentucky Fried chicken is that some of it has no bone. How and why does the bone jellify? Sure, its artistic liscence to include ‘infuse’ or ‘on a bed’ or ‘wild’ rice/mushroom etc. Perhaps it’s just me, but I like to know what I’m eating (and which bit),
Haworth Old Hall where we stayed (home of the Lamb Jennings)
Pork prime cuts here
My new poem on Bookstains is called Last Impression