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Bay leaf And uppercrust.

Last post 01-10-2013 8:52 PM by poppy1. 0 replies.

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  • 01/10/2013 08:52 PM
    • poppy1
    • france
    • 04 Sep 2013
    • 100
    Top 100 Contributor
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    Hi folks, Its amazing the things you learn,Ive been given from a friend a book by mrs beeton,

    It's mainly about how things ref house management was to be done in the victorian days But this book has recipes in it and tips you should know about, ie how to make the likes of mint vineagar, and other very simple things you'd never really think about and yet it takes minutes to make and after a two week period of fermenting this mint vineager is used on salads fish, etc for months.

    But she also gives info ref what to not over do,

    I was reading about the simple "Bay leaf" we all use in cooking to add that little extra flavour,

    The warning given here is not to use more than 1 or 2 fresh leaves as when the leaves come into contact with water they can become  a danger as the leave gives off its own chemicle re-action that can cause tummy upsets,

    But the other bit of info i didnt know about was why the saying "upper crust" came about,

    Well it works out that the better off of the house hold would only have the fresh parts of the loaf made into sandwiches and the base of the loaf would be removed and this base crust would be used to feed the servants only,

    Hence the saying the upper crust (meaning those more wealthy only eat the fresh parts of the loaf)

    Well you learn something new everydayWink