Cooking a fresh piece of silverside in my big boiling pot on the stove. I have added pepper corns, and a spoon of raw sugar and a large dash of vinegar and I will bring it to the boil and simmer for two hours and then left it steep until it is time for dinner.
I love to eat fresh hot silverside with my mother’s mustard pickles, but alas and alack I have none. Poor mother, now well into her 80s finds such projects more and more difficult. I shall have to take out her recipe and make mine own. But not today.
Today mustard may have to do. Or perhaps cauliflower in white sauce. Thoughts to think.