A Different Kettle of.................

......... ......... Corned Beef

 This version comes from a can; or occasionally sliced at the butchers or a deli.

It's used in a sandwich; or on a plate with egg and chips; or as a good accompaniment on a salad platter.  ***  All well and good, except that School lunches sometimes served  it fried in batter. I gag at the very memory,

NOTES

1.  The Market Basket store in Somerville, MA offered it sliced - just like as in the olden days.

2. I keep a couple of cans in my pantry in preparation for the apocalypse.

***

In my formative years a salad platter was often featured as the main course on summer Saturday or Sunday evenings.

There would be a bed of lettuce ( usually butter lettuce, similar to boston lettuce) adorned  with quartered tomatoes, sliced (skin on) cucumber, and spring onions.

Never so much as a salad dressing, though the lettuce might be anointed with malt vinegar.

The protein could be sliced ham, or hard boiled eggs (halved), or sliced corned beef, or maybe some sliced roast beef - leftover from the mid-day meal.

Once in a while the protein would be a cheaper form of ham - known as "fore spur" - it had more fat than regular ham and had been rolled in bread crumbs prior to slicing  I disdained the fat and cut it away from the meat.  I'd enjoy it these days!