大象传媒

This story was submitted to the People's War website by Stoke-on-Trent Libraries on behalf of Freda Mason and Hilda Poole and has been added to the website with her permission. The authors fully understand the site's terms and conditions.

We remember having lots of good dinners with offal. There were lots of things you just never hear of now...
Chitterlings (parts of cow?)
Hodge ( stomach)
Udder (cow)
Tripe of course wa often on the menu!
Savoury duck was a huge favourite - it was meat, liver and oatmeal made in toa ball and served in the most luscious gravy
Herring roe was popular as were sheep's brains.
Boys used to use a pig's baldder fro a football!
Cats were given "lights" - more animal insides but we don't quite know which bits!!!

漏 Copyright of content contributed to this Archive rests with the author. Find out how you can use this.