the sausage king

Hi Everyone sorry for the delay in posting this, I have been so busy, Firstly All sausage deliveries will be made at 6pm the 20th July at the shine restaurant, so please get placing those orders, Apple crumbles are very popular at the moment.
Right here we go The menu for the next Carvery, Now The Boss has already had printed newspaper inserts with the first menu on, that is just a guide and this is this weeks menu, hope you like it.

Homemade cream of carrot soup with cheesy sippets
or
Chilled melon balls soaked in vodka and orange
or
Seafood combo salad, prawns, squid and crabsticks in our rich Marie rose sauce.

Roast topside of beef with our famous yorkshire puddings and horseradish sauce.
Roast turkey stuffed with wild cherry and orange stuffing
Lancashire hotpot crammed with lamb.
All served with lashings of our real gravy

All the above served with our as much as you can eat seasonal vegetables with roast potatoes and creamy mashed potatoes

Apple crumble served with homemade real custard
or
Chocolate mouse rich and dark so yummy
or
Turkish caramelised oranges fresh and tangy

Veggie option savory vegetable pancakes
Starter and main course only 25ytl
Any dessert only 6ytl extra

Please contact me or Heidi for reservations or any enquiries

no-nem

I thought that was an Indian Restaurant ?

Harem

You thought quite right, no-nem

friar tuck

But once a month they do an excellent carvery.

no-nem

Point of order sausage king......Please can you confirm that your real gravy is not bloody granules? thanks.

the sausage king

Ok heres the secret to real gravy, Beef leg bones smash them up release the marrow cook them in the oven for 6 hours till they brown off, then in a very large pan create a beef stock(carrots onoins herbes celery touch of tomato puree boquet garni any meat juices from cooking your meat and most important of all add some stock to the cooking tray after you have cooked your meat and add that to the stock), keep on cooking it down reducing the liquid over a period of at least 24 hours, strain and season and you have created the best tasting beef gravy ever, not a bloody granule in sight, I hate these instant gravies, we all managed very well a few years back, I really suggest to read the ingredients on some of these so called instant gravies. Everything I make is allways the old fashioned way, reason why is simple it works

Dippey

Stuff all that i'm sticking to granuales and boilong water.

no-nem

Thats all I needed to know. You can always tell by the gravy!! Sorry wecan't attend but a 3 hour drive is abit much for lunch.

the sausage king

3 hours would be just enough to work up a great appetite, no worries No-nem one day soon I will be doing something nearer to you and I must say I do admire a man that knows his gravy