Some people have turkey (again) or goose; some have a fine ham.At Roseholme Cottage, we had bangers & mash with scratch-made onion gravy and fried cabbage. Looking at the larder, I was tempted to mix things up a bit by making colcannon, but decided cabbage on the side would work better.
Simple, hearty, warm fare for a cold and snowy day.
Update: I had a question about the cabbage. There's nothing to it; cut into narrow wedges, slosh a little bit of red wine vinegar or cider vinegar on them, sprinkle a couple of pinches of sugar on each side and fry, briefly, next to the sausage. I cheated on the bangers a bit, too -- they were such fine, fat examples that I set a pan lid over them for part of their cooking time to ensure they'd cook all the way through.
CHICAGO RAILROAD FAIR, 1948
4 days ago