A GRANDMOTHER in Lancashire has begun boiling the vegetables for her Christmas dinner.
84-year-old Blackburn resident Susan Traherne prepared the sprouts and cabbage last night so she could get them boiling first thing this morning.
Confirming that the saucepan was now simmering, she said: “There is a simple rule with veg which I learned in domestic science class during the war – two days boiling per ounce, plus an extra week to be on the safe side.
“If you cannot eat them without putting your teeth in, then they are raw as far as I am concerned.
Mrs Traherne explained that after the vegetables had been cooking for 12 days she would drain off some of the water to add to her gravy.
She said: “I will then thicken the gravy with cornflour until it is solid enough to be sliced with a bread knife.”
