Meat

You will see that this chapter is subdivided into sections for Beef, Lamb and Pork. Meat is rather a contentious subject at this moment in 1997, and it has been since March 1996 when the truly dreadful BSE crisis began. I have always felt that I would rather buy top-end-of-the-market beef, for example, and eat it less often. And provided you know the origin of your beef (if you are ever in doubt, just ask your butcher), you are safe.

I have also been very wary of pork, and of the content of lower-end-of-the-market sausages. With sausages it truly is a case of you get what you pay for. Cheaper sausages contain finely minced parts of the pig which I certainly wouldn’t want to eat whole – parts such as lips, eyelids and ears, to remain at the head end of the animal. I leave other parts to your imagination, but they, too, are minced and go into sausages. Ugh.