Butcher meats. and Pork pies--Quest for the best in the North West!

Dales butchers in Kirkby Lonsdale.

Great 'real' meat well aged and well presented

The pies will appear soon!

Next door is Churchmouse cheeses, another treasure trove!

Olives and preserves too--Great stuff!

There are lots of butchers shops around, here are some providers of excellent meats well cut and well presented..  Here is Huntleys chilled meat counter.

Venison steaks from Huntleys for the dish in the Game section.

Drake and Macefield in Skipton , also in Settle and Kendal.

Great black pudding and Prizewinning pork pies!

The sign says it all!

The people standing scoffing pies is the testimonial!

Useful pigfat.

The pies. These are produced by the people named on the bags.We have done a tasting.

I am rounding up some more pies from the area and I am looking for my winner.

Stanforths pie was hot when it was wrapped, the others were cold.

The pie quest will continue over a wider area.

Alas--Brennands of Kendal have gone! Cant understand why! They made the most delicious growlers ever

So much so that I am given to believr that the Queen used to take them to Balmoral for her picnic! They were last seen on the site of the old shop in Finkle St. A deli had opened and sold the old recipe pies, they were the last of them Known as "The sixty pence wonder"

Believeable Beef Brisket
This is a delicious and underused cut of beef, the flavour is great and cooked properly is a tender and tasty meal
I bought this from the butchers counter at the local super market for £2.75p and a pack of mixed root vegetables for £1  That speaks for its'self 

Heat some fat in a large saucepan and brown the meat on all sides, Cut the veg--Carrot , turnip, onion , into large dice and put in the pan with the meat to brown.

Then cover with stock and bring to a simmer .

Put the lid on and leave it to cook while you go to the pub and fill up with beer!

About one and a half hours later lift out the meat and strain off the lovely stock . Let the meat rest while you thicken the gravy, you could make a brown roux with lard and flour and carefully stir into the simmering gravy or if you want an easy life thicken it with a tablespoon of cornflour in a little water not a real sin either.

Salt and pepper to season and a little gravy browning to colour it up. slice. plate and serve

I put this on some nice green cabbage and served a dish of nice floury spuds!!