A great Black Country dish of yesteryear – served hot as dinner one night and then eaten cold as a kind of savoury cake the next. Try it on bonfire night to supplement those boring old jacket spuds! For a word about groats.
Put the meat into an earthenware pot with the leeks, onions and salt and pepper. Lastly add the groats and pour over the stock. Stir all the ingredients together well. Place the lid on the pot and
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