Alfredo said:
 
> "Siempre hay un pelo en la sopa".
 
And Denys offered the title of this message.
 
This reminds me of that rather nice variation on the Irish
Stew (lamb, potatoes, onions) so favoured by the New Zealanders,
namely 'Melbourne Cup Scratchings' which had its origin in
Ballarat earlier in the century:
 
Line a heavy stew pot with sliced sweet onions, peeled and
sliced potatoes (Desiree are best for this sort of cooking),
and slices from the lower joint of the horse's front legs
(I'm told these are more tender than the muscle-bound rear legs),
resembling veal shank slices used in the more familiar 'osso
bucco'.
 
Add a sprinkle of sea salt (Maldon, for perference), freshly
ground black pepper (Cambodia and Madagascar produce an equally
pungent and fragrant berry--find them if you can), and some
rubbed wild Greek oregano.  Repeat the onion, potato and
seasoning layers, and pour over a generous half-pint good
stock.  Bring to the simmer on low heat, and then reduce
heat to the barest minimum, cover and let it take care of
itself for about 2 hours.
 
Nothing to do with HP (not even that abysmal English steak
sauce of the same name), but you might enjoy it!
 
Ron
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