Update (HallMarking Gripe)

Regarding the Minimun charges at Sheffield Assay Office,

The other day, I phoned them to get some info.
This afternoon, the Assay Master, Mr. Ashley Carson, returned my call.
He told me that he will not be reducing the 16 pounds minimum charge
because they can't make a profit on parcels with 1 or 2 items. He said if
he reduced this charge to something like the 8.50 pounds that London Assay
Office charges, "..people would send in parcels with only a few items, and
we are not geared up to that.."

It sounds to me like things are working the wrong way round!
It seems like they are running the Assay Office for their own benefit
rather than complying with the legislation.

Regarding a gold items over 1 gram, Hallmarking is a statutory obligation,
and the Assay Office is required to assay and hallmark it, and they are
required to do this "at a reasonable cost"

A 16 pound charge to assay a total gold content value of less than 3
pounds! Is that "reasonable"?

Regards,

Terry

nearest you first, fold 2 side corners in,
wrap till remaining corner is left.
Brush with egg, seal, and allow to sit on the seal for
a few minutes.
Fry the rolls:
325° if using egg roll wraps, 350° for spring roll wraps.
Deep fry in peanut oil till crispy golden brown, drain on paper towels.



Lemon Neonate

Turkey serves just as well, and in fact even looks a bit like a
well-dressed baby. By the time you turn the child?s breast into
cutlets, it will be indistinguishable. The taste of young human,
although similar to turkey (and chicken) often can be wildly
different depending upon what he or she has consumed during its
10 to 14 months of life...

4 well chosen cutlets (from the breasts of 2 healthy neonates)
2 large lemons (fresh lemons always, if possible)
Olive oil
Green onions
Salt
pepper
cornstarch
neonate stock (chicken, or turkey stock is fine)
garlic
parsley
fresh cracked black pepper

Season and sauté the cutlets in olive oil till golden brown, remove.
Add the garlic and onions and cook down a bit.
Add some lemon juice and some zest, then de-glaze with stock.
Add a little cornstarch (dissolved in cold water) to the sauce.
You are just about there, Pour the sauce over the cutlets,
top with parsley, lemon slices and cracked pepper.
Serve with spinach salad, macaroni and cheese (homemade) and iced tea...



Spaghetti with Real Italian Meatballs

If you don?t have an expendable bambino on hand,
you can use a pound of ground pork instead.
The secret to great meatballs, is to use very lean meat.

1 lb. ground flesh; human or pork
3 lb. ground beef
1 cup finely chopped onions
7 - 12 cloves garlic
1 cup seasoned bread crumbs
½ cup milk, 2 eggs
Oregano
basil
salt
peppe