/ck/ - Food & Cooking

>>11492995
The finished and quite traditional product. Not much flavour in the meat by now of course so you have it with mustard. I went for a coarsely ground mustard that I mixed with water and left in the fridge to soak for about an hour.
Plenty of salt and pepper in the soup and a splash of vinegar which I think you can make out in the pic.
It's delicious and cheap and a great dish for autumn or Winter.
The fatty and gristly parts of the meat go into the box I have in the freezer for stock.