Sunday, October 14, 2012
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In 1856 entrepreneur Henry Lee Norris also left America with four experienced rubber boot workers and went to Scotland and found a block of buildings in Edinburgh, known as the Castle Silk Mills. There, they registered the British Rubber Company. Rubber boots were only produced in limited numbers at the start, with other products taking more of the sales. This quickly changed with the outbreak of the First World War because of the appalling conditions in the trenches. Almost two million Wellington boots were sold to the army. In the Second Great War the armed forces again used vast quantities of rubber Wellington boots along with waders, particularly in Holland.
The lamb stock used in this inaugural dish had an extended gestation, the delineation of which would require a meandering yarn worthy of Abe Simpson Back in the middle of April I remember it was when I found myself buying some lamb shanks, which were the only source of diceable lamb in those days. As the meat casseroled, I made a thin broth from the bones. A week or so later, to accompany a roast shoulder of lamb with anchovies or Spanish sea wieners as we used to call them I used the broth to steam some carrots (as was the fashion at the time, natch). The broth was then simmered down with the shoulder bone, producing after some initial skimming, and later cooling followed by further fat removal a richly colloidal and thoroughly comforting lamb stock
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