winter barble paste

[frankie 2010 1]

Liquidize two tins of meat, one at a time into as smaller pieces as possible (use a cheese grater if "she who must be obeyed" wont let you near the blender in the kitchen), and then place the meat bits into a large mixing bowl.

Boil the kettle, and place a large heaped teaspoon full of either Marmite or Bovril into a mug and fill the mug with the boiling water.

Dissolve the Bovril/Marmite into the water and pour this over the meat.

Mix it into a sloppy mush then add brown crumb to the mix, until a nice firm paste is formed.

It can take several handfuls of crumb for the paste to firm up.

Once it gets too stiff to mix, get your hands in and really work it with you fingers.

 

I fish the paste with a cork ball hair rigged to a big strong hook.

I mould the meat paste around both the cork ball and the hook, so by giving the past something to grip to (you can just mould it around the hook itself if casting isn't required). When the paste falls of or is struck off the hook to re-cast the cork ball raises the hook up off the bottom and away from and snag's.