Peasant-Style Stew of Simmered Meats

In moments of gastronomic despair I recall frequently the rumbustuous dishes that my mother and grandmother would prepare Saturday teatimes for that was the terminology in the fifties in Wiveliscombe. It might have been a pig’s trotter soused in malt vinegar and seasoned with salt and pepper, whose little bones you sucked clean of flesh, or a whole boiled and pressed ox tongue served with home-made pickles and chutneys for Boxing Day evening or the vibrantly coloured, breadcrumb-coated pig’