"All fur coat and no knickers" was a favourite of my mothers and one I still use of my very ostentatious neighbours. And following on from the glass thread another of my mother's referring to glasses was: "There's more broke than worn out" David Greenhalgh At 17:31 10/09/2005, you wrote: >what about "fur coat no knickers!" -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.308 / Virus Database: 267.10.19 - Release Date: 07/09/2005

Variation on this: Red hat...no knickers Mick -----Original Message----- From: Littlmum@aol.com [mailto:Littlmum@aol.com] Sent: 10 September 2005 17:32 To: LANCSLIFE-L@rootsweb.com Subject: Re: [LANCSLIFE] Sayings what about "fur coat no knickers!"

Because of Anecstry's free offer I have been wondering through the 1901 census. I have searched before for my Grandfather FRIEND GARTSIDE, with no luck. I have now found out why, he is listed as FOREND GARTSIDE, I don't know whether to laugh or cry. Suzanne

Eileen is absolutely right, particularly in her later comments. I am from St.Helens originally and have graphic memories of buying Roberts' Meat and Potato pies in their Duke Street shop, together with a Barm cake. Open up the latter and insert the pie - schoolboy heaven during the war years, but watch out for Teachers, it wasn't done to eat in the street in school uniform. They were always tasty, somewhat lacking in meat, but then in the days of food rationing who could complain. Cheap cuts were the key as they were for every meal in those days. Buying meat in the market late on Saturday night was a basic ploy when Butchers had no refrigeration, and can't you remember all the Tripe Dressers and Pork Butchers with their pies. In some ways, good old days. Brian Hope On 10 Sep 2005, at 09:03, Littlmum@aol.com wrote: > we call the meat and potatoes and onions cooked in the brown dish with > a > crust on Hotpot, > > but you can cook the same ingredients in a pan and make a double > crust pie > in a baking tin. > > staple food for Lancastrians usually to make a small amount of the most > expensive ingredient go further by adding the vegetables. > > > Eileen (St Helens, Lancashire) > > > ==== LANCSLIFE Mailing List ==== > Manchester Online: http://www.manchesteronline.co.uk/ > The Friends of Real Lancashire: http://www.forl.co.uk/001/intro.html > Lancashire History and Folklore: http://www.geocities.com/kera2000_uk/ > > ============================== > Search Family and Local Histories for stories about your family and the > areas they lived. Over 85 million names added in the last 12 months. > Learn more: http://www.ancestry.com/s13966/rd.ashx > >

Fur coat and no drawers, another version. We could go on like this for ages, it is like sitting here listening to Peter Kay. Put `big light on etc. Why did Grandma used to say - get some best butter, what is butter that is not best? My son now says why do we say you drink out of a plastic glass. He thinks a glass is a glass, made of glass, his idea is a plastic receptacle. Olive

She fergets we knew her when she had nowt Put wood in t`hole A jump at t`door and a bite at t`latch - another one for what`s for tea Never heard Pauline`s ending re tha`ll steal before Queen Anne front and Mary Ann back (house good at front, not so good at rear) Corporation Pop and Adams Ale, said that on Sunday to my son, what was that, said he. Water said I. My Grandma was full of these sayings. Why is a coweb used for a spider`s web, anyone know the answer to this one? Olive

My contribution to the above. Hot pot, layer of potatoes, onions, carrots, meat, again all this and a topping of potato which makes the top nice and crispy. No pastry crust. I never used lamb, but it seems to be made with either lamb or beef. Another version of the potato and meat pie mixture with just a topping of pastry - Hot Pot. Another version of hot pot. meat and onions and carrots mixed up and a topping of pastry - Stew. Potato and meat pie, has to be called that today because the first content has to be what is most in list of ingredients, meat and potato and onion mixed together and between pastry, hence, a pie. Mixture of potato pie mix with a crust also sometimes crust baked separately. Hot Pot and red cabbage or beetroot. Now I am really getting hungry! Olive

After reading all about this food I went searching for a recipe and found this at the following website? I'm still looking for the recipe with beef, can't eat pork, I'm diabetic. Also, I'm not a cook so depend on recipes which I can follow. Hope my Bolton grandmother understand and forgive. MyCookBook ... over the origins of it. The people of Lancashire claim it as their own; it's our's , no further ... and historic prince of pies,... the... MEAT AND POTATO PIE . Any recipes, red or white rose will be ... www.mycookbook.co.uk/sections.php?op=viewarticle&artid=10 Cached page The Unlauded Pie (659 total words in this text) (read: 918 times) These islands of ours have given the world many wonderful pie recipes; steak and kidney pie, melton mowbray pork pie, steak and stout pie, scotch pie, cornish pasties, and the humble but delicious mince beef and onion pie, to name but a few. There is a forgotten pie though, a pie which hasn't been given it's rightful recognition in the culinary world and that is......... wait for it...... the meat and potato pie. The meat and potato pie is a delicious pie with succulently tasty small pieces of beef, melt in your mouth chunks of potato and a light and crisp short crust pastry, so why oh why has it been ignored by everybody excluding the north of England? They are so proud of it "oop north" that another war of roses could begin over the origins of it. The people of Lancashire claim it as their own; it's our's , no further evidence needed, enough said, it's our effin' pie , seems to be their attitude. While in Yorkshire they have boasted about it for centuries. In 1788, a village near Huddersfield called Denby Dale decided to bake the largest meat and potato pie ever known to celebrate, King George III's return to sanity, and the pie may have lasted longer than George's two week remission. He was soon shaking hands and talking with trees again, does this remind you any current member of the royal's? A hint.... this ones going to marry a scientific impossiblity ( well it is at the moment anyway),... a hybrid between a horse and an old trout. Anyway back to the thread, Denby Dale have baked 10 commemorative pies, each larger than the previous. In the month of August 1887 a pie weighing about one and a half tons was baked to celebrate Queen Victoria's Golden Jubilee. It contained two very gamey grouse, and what may have been a skinned fox amongst it's ingredients. The pie was considered unfit for human consumption, and with typical British humour, it was given a ceremonial burial. The latest commemorative Denby Dale pie was just five years ago to celebrate the Queen Mothers 100th birthday and the 150th anniversary of the villages only landmark, the viaduct, and it weighed a whopping 12 tonnes. How many tons that is, is beyond my grasp, but it completely surpassed one and a half and it contained no foxes, and you must remember that this was before the current hunting legislation. Staying in Yorkshire, over sixty years ago the acomplished novelist, playwright and Yorkshire man, J.B. Priestly, waxed lyrically on his radio show about Bertha, the huge mechanical meat and potato pie that puffed out billows of steam in the shop window of a Mr Robert's: ".... a giant, almost superhuman meat pie, with a magnificent brown, crisp, artfully wrinkled, succulently- looking crust.... giving off a fine, rich, appetising steam to make your mouth water.... a perpetual volcano of meat and potato." And patriotically he added: "... every puff defying Hitler, Goering and the whole gang of them." Yet less than seventy years later it is the forgotten pie, hardly mentioned south of Birmingham, or north of Cumbria. Search through any recipe website ( apart from the Beeb's.. as late as 2003 ), and it's completely ignored. This delicacy is something all of these islands,nay the whole world should proudly sing from the trees about, the wonderful and historic prince of pies,... the... MEAT AND POTATO PIE . Any recipes, red or white rose will be gratefully received. No in fact they are expected , stop keeping this marvel to yourselves, share it with the world. My dream for a "Mc Pielands," a "Pie Kings" or a "Southern Fried Pie" ( no that's taking it too bloody far ), continues, Gastrick

Hi Ian and Everyone else I still make Tater pie we had it yesterday with fresh cooked beetroot I use minced skirt and cook it with onions first then I add the diced potatoes and cook it very slowly the potatoes soften.About 30 mins before it's cooked properly I add the crust My brown dish isn't big enough for when the family come so make it in big mixing bowl I don't make hotpot very often because some of the family don't like lamb Here in Oldham Potato Pie is often served at Do's I saw an advert this week for a Do on Xmas Eve and it included a Potato Pie supper Bren ----- Original Message ----- From: "Ian Winterbottom" <i.winterbottom@ntlworld.com> To: <LANCSLIFE-L@rootsweb.com> Sent: Saturday, September 10, 2005 11:09 AM Subject: Re: [LANCSLIFE] re meat and potato pie > This discussion is making me hungry! I used to hate liver as a kid, but > love my wife's version, which is fast fried, then casseroled with sausages > and onions. Oh, and lamb's liver only! > Ian > > ==== LANCSLIFE Mailing List ==== > Oldham:http://www.oldham.gov.uk/ > Institute of Family History: > http://www.uclan.ac.uk/facs/class/humanities/family/famintro.htm > > ============================== > Jumpstart your genealogy with OneWorldTree. Search not only for > ancestors, but entire generations. Learn more: > http://www.ancestry.com/s13972/rd.ashx > >

I was brought up in Nelson and meat and potato pie was a staple of the local diet. The meat could be either lamb or beef, the pastry shortcut, or my favourite, suet pastry. Chunky pieces of potato were added towards the end after the meat and onion had simmered in the oven for a couple of hours. No other vegetables were added but in our local area , pie was always served with pickled red cabbage. Yummy! Sue -----Original Message----- From: alan [mailto:alan_e_wright@bigpond.com] Sent: 10 September 2005 01:38 To: LANCSLIFE-L@rootsweb.com Subject: [LANCSLIFE] (Meat &) Potato Pie I wonder if this will stir any memories? Many, many years ago (when I was nobut a lad!), I can remember my mother making what she called "Potato Pie" or, sometimes, "Meat & Potato Pie". Now, the thing I'm talking about is nothing like your modern meat pies but, rather, I suppose you'd call it a "deep dish" pie made in a deep casserole dish and with a thick pastry crust on top. Inside there would be (stewed) meat and a lot of vegetables, particularly potatoes and carrots. Me Mum always reckoned that neck of lamb was the best meat to use (and was cheap!) and I think she'd stew everything together first in a pan before putting it into the casserole. The really wonderful taste came, mainly I think, from the rich gravy soaking into the bottom of the pie crust while the top was still hard and firm. There never seemed to be enough crust for our ravenous appetites! Talking with other people, after I moved away from Manchester, it seemed that this particular style of pie was unique to Lancashire. So, here are the final questions: Does anyone have a definitive recipe for this pie? And does anyone know if it's local to Lancs? With best wishes Alan ==== LANCSLIFE Mailing List ==== Lancashire OnLine: http://www.lancashire-online.co.uk/ Virtual Encyclopedia of Manchester: http://www.manchester2002-uk.com/index2.html Dialect: http://www.nyt.co.uk/lancashire.htm ============================== Search the US Census Collection. Over 140 million records added in the last 12 months. Largest online collection in the world. Learn more: http://www.ancestry.com/s13965/rd.ashx -- No virus found in this incoming message. Checked by AVG Anti-Virus. Version: 7.0.344 / Virus Database: 267.10.19/93 - Release Date: 08/09/2005 -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.344 / Virus Database: 267.10.19/93 - Release Date: 08/09/2005

My mother's hotpot was made from mutton, sliced potatoes and onions. There was no pastry, but the potatoes at the top used to brown in the oven and would form a sort of crust. Lovely! Miles

you either got the cane or a whack around the earholes for eating in the streets, simply not done. Remember ~Robert's very well, and what about Whittles, and Pimmies, been to Pimmies today. Not very long ago some Pimblets pies went out to by brother in law in a diplomatic bag. he was craving for them. along with parsnips and a thick sliced Warburtons loaf. Walked past Burchalls pie shop today as well. Eileen

Good, its about time we came back to proper food instead of this instant muck that is served under false pretences. Eileen

bren mills wrote: > I saw an advert this week for a Do on Xmas Eve and it included a > Potato Pie supper Just getting back online after vacation and what a joy to come in on one of my favourite subjects. ;-) Meat and potato pie is our yearly feast for the family gathering on Christmas Eve. My grandparents, from Lancashire in the 1920s, held the tradition as it was something easily made for a large gathering and, during depression times, relatively cost efficient. Mushy peas were always included on the side. Everyone in the family, and those friends who could squeeze in, gathered at their house for the evening - the main purpose being to wear the kids out so they would actually sleep for an hour or two when they finally went to bed. ;-) In time, as the location of the children changed, the celebration moved to my parents' house, then to my own. These days it is my daughter who welcomes the brood and does the baking of the pies. Large chunks of beef and potatoes with some onion added for flavour. Her pie crust is to die for - and she certainly didn't inherit that skill from me. ;-) A good deep pie, usually about 2-3 inches, done in a large casserole dish (or two or three or six etc.) double crusted and cut into hearty squares for serving. I enjoy the pie when it is hot, but it is better eaten the day after - or even better by Boxing Day lunch. A large chunk, eaten cold, and I am in heaven. With it being the family tradition to have the pie only at Christmas time, the smell and taste immediately conjures up a wealth of wonderful memories - perhaps that is the major reason it tastes so good. Katie Brampton, Ontario

My grandfather from Rochdale had the habit of saying, "eeh wot?" when finished with a sentence. He also said, "bycrypas." I never knew what it meant nor if that was good or bad. If it was bad I hope I'm not offending anyone! My aunt, also from Rochdale, always put dinner in , "thoven." Good memories! Ron

Talking of food ! My mother's Hotpot, I think it was just lamb, potatoes and onion, with a thick pasty covering. We left Lancashire when I was 7 and have never tasted anything so good since, tried to make it myself, but always something lacking. Suzanne

what about "fur coat no knickers!"

This discussion is making me hungry! I used to hate liver as a kid, but love my wife's version, which is fast fried, then casseroled with sausages and onions. Oh, and lamb's liver only! Ian

Hotpot when Mum or Nan did it had the potatoes in slices and bacon in it as well as the meat and veg. It wasn't the same as her pie - tasted great, however! Ian > we call the meat and potatoes and onions cooked in the brown dish with a > crust on Hotpot, > > but you can cook the same ingredients in a pan and make a double crust > pie > in a baking tin. > > staple food for Lancastrians usually to make a small amount of the most > expensive ingredient go further by adding the vegetables.