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www.celtic-connection.com
NOVEMBER 2004
H.
Sk
oppe
ufcnep
Ltd.
Christmas is coming, The Qeese are getting fat
Please put a-penny in the old man's fiat If you haven't got a penny a hap 'penny wilt do If you haven't got a hap 'penny 'Then Qoa bless you.
What would Christmas be like without that Taste Of Home PLACE YOUR ORDER NOW FOR THE HOLIDAYS! Help Us To Help You .... Order Early To Avoid Disappointment
* Free Range Turkeys:
These turkeys are raised naturally around Fort St. John by the Hederites. They are processed and come straight to us from the farm. Size ranges from 15-22 lbs
* Turkey Royal:
This succulent treat is a boneless turkey that is stuffed with a boneless chicken breast and a boneless duck breast with layers of our delicious sausage meat in-between each layer of boneless meat
* Chicken Royal:
This succulent treat is made the same way as our Turkey Royal
* Baron of Beef Marinated in Red Wine:
Lean top round marinated in red wine for over four days
* Crown Roast of Pork:
This culinary delight is made from the rib loin of pork shaped into a crown. The center is filled with a combination of our delicious sausage meat and sage dressing, the top is decorated so all you have to do is cook this treat - and they also come with the tassels to cover the bones
* Cocktail Sausage Rolls:
Anyone who has eaten our regular sausage rolls know that these are the best around. Remember to order early - they go fast
* Mincemeat:
We are once again making our two succulent mouth watering mincemeats this year. Our traditional recipe that has Rum soaked in it, and our Limited Edition recipe that dates back over 350 years from England. This has an unbeatable mixture of Port & Cognac
* Chipolata Cocktail Sausages:
The spice for these tasty morsels is flown in from England. These sausages are always a big seller at Christmas time - great for party snacks
* Belfast Hams
The recipe for this boneless ham was given to us from an old friend in England.
This
delightful treat is cured in its own special cure and then hot smoked making it a
ready to eat ham. This is the ham that is on the menu at the Terminal City Club as well
as the Irish Heather in Gastown
* Gammon (Ham) Joint:
One of the well known English hams. Again, spices come from our spice supplier in England to make this delicate tasting ham that a lot of people try to copy. This again is a boneless ham cured and not smoked
* Irish Ham:
Whilst on a very short trip home to England last year, I acquired an old recipe for this
delicious morsel. With our foray into doing hams with the bone in this proved a big hit last Christmas
* Mince Pies:
With having a fully qualified - trained European Chef on the premises, we will be making our own mouth watering mince pies using only our "Limited Edition" mince meat that has been ageing for over six months
* Traditional English Pork Pie:
This is better known as a Melton Mowbray.
Our recipe comes to us via a friend who lives close to Melton Mowbray
* Square Sausage:
The spice for this sausage as well as our Cumberland, Lincolnshire, Chipolata and Vegetable Roll,
we also fly in from England for that real authentic taste that is hard to copy
* Bacon:
Each and every week, fifty-two weeks a year, we produce over five hundred pounds of Real bacon. We make fourteen different types for those discerning tastes ranging from: Ayrshire Short Back, Gammon Short Back, Irish Short Back, Lancashire Short Back, Lincolnshire Short Back, Wiltshire Short Back, Ayrshire Shoulder, Ayrshire Ham, Gammon Streaky, Smithfield, Upminster, Wiltshire Hot Smoked, Morayshire Short Back, Gammon Ham Steak, Gammon Collar
* Black Pudding:
I have been making this since I was fourteen years old in Lancashire, the birth place for this succulent treat. The recipe was given to me by my spice supplier who resides in Chorley. No Sunday morning breakfast is complete without Black Pudding
* White Pudding:
Being married into a Scottish family, whose ancestors hail from Paisley, it was a given that I had to follow their old recipes to make this treat.
* Haggis:
It was no wonder that my in-laws usually spread the word about our haggis, we follow their old and ancient recipe. People come from far and wide for these tasty morsels. Don't be disappointed - Please order your holiday and Robbie Burns Haggis now! Remember: Haggis is also great for stuffing your poultry!
* Pies:
These tasty morsels are made by our very own European Trained Chef, who originates from Manchester, where he did all of his training. The following are filled with meat, not like some, where you have to search to find the filling. Steak - Steak & Kidney - Steak & Mushroom - Chicken - Cheese & Onion
- Meat & Potato - Chicken Curry Pasties - Cornish Pasties [made the same way as in Cornwall]
- Beef Vindaloo- Sausage Rolls. Most of the above can be found on the menu at the Terminal City Club
ALL ITEMS ARE MADE IN OUR SHOPPE We do not bring you the best... We do the best!
We Welcome Wholesale Orders
. IMPORTED r GROCERIES FROM THE U.K.
A full list of our products can be found on our website: www.thebritishbutchershoppe.com e-mail: rgoodrick@shaw.ca
lon-Fri: 9:30 - 6:00 Sat: 9:00 - 5:30
3 Queensbury Ave., NORTH VANCOUVER
Closed Sunday
604.985.2444