When will we get around to properly vilifying the Chinks over this?

[Sir C]

I made my own salt beef a few years ago. You just have to buy saltpetre, otherwise your meat will be grey and profoundly unappetising.

Yes, I've done it a couple of times, but I came to the conclusion that it wasn't really worth the faff. And I ended up throwing away several kilos of beef. Who's going to eat a fúcking brisket's worth of salt beef?

[Burney]

Yes, I've done it a couple of times, but I came to the conclusion that it wasn't really worth the faff. And I ended up throwing away several kilos of beef. Who's going to eat a fúcking brisket's worth of salt beef?

I would. Actually, I found the hard part was getting the right sort of bread. And I went with English mustard, which isn't traditional.

[Sir C]

I would. Actually, I found the hard part was getting the right sort of bread. And I went with English mustard, which isn't traditional.

I've only ever had English mustard on my salt beef sandwiches. Are you suggesting there is some sort of secret jewmustard they've been hiding from me?

[Burney]

I've only ever had English mustard on my salt beef sandwiches. Are you suggesting there is some sort of secret jewmustard they've been hiding from me?

Well I think that sort of German/Polish-type mustard is more traditional - which makes sense.