This recipe I am showing you here today is a very, very old one. It comes from a handwritten scrap of paper in my big blue binder, copied out in my own hand, I suspect from one of my mother's old cookery books from the early days of her marriage. It is the type of thing our Grandmother's would have cooked. It is a testimony to the thrift of our forebears, and their ability to make simple things taste extraordinarily good, most times not even using recipes, but adding a bit of this and a bit of that, tailoring each lovingly to the tastes of her own family. I confess, I have done the same, with the original recipe having nothing but salt and pepper and ketchup as seasonings. I suspect it strongly relied on the individuality and ability of a home cook to play with according to what was in-house. I have added onion and garlic powders, some dried thyme and a splash of Worcestershire sauce. Oh, and a bay leaf. Did you know that b...