Gentleman's Relish
Discussion
I have never heard of this before - until now. I thought it sounded a bit rude
!
http://en.wikipedia.org/wiki/Gentleman's_Relish
Anyway, I am intrigued - has anyone tried this or can recommend it?
!http://en.wikipedia.org/wiki/Gentleman's_Relish
Anyway, I am intrigued - has anyone tried this or can recommend it?
Wiki said:
Gentlemans relish is also a polite Victorian way of describing sperm... Rather than have an aristocrat say "By Jeeves I just left a load of tattie water on her face", He would politely say, "My word old bean, I appear to have left a bit of Gentlemans Relish on this fine lady's loin cloth" As you can appreciate this is a far more Gentleman-y way of describing a hideous act of spunkin on someones face!
Childish but 
dougc said:
Wiki said:
Gentlemans relish is also a polite Victorian way of describing sperm... Rather than have an aristocrat say "By Jeeves I just left a load of tattie water on her face", He would politely say, "My word old bean, I appear to have left a bit of Gentlemans Relish on this fine lady's loin cloth" As you can appreciate this is a far more Gentleman-y way of describing a hideous act of spunkin on someones face!
Childish but Although I had heard the term used in that context before now...
I can still see it
"Gentleman's Relish is a type of anchovy paste. It is also known as Patum Peperium.
It was created in 1828 by an Englishman called John Osborn. It tastes very strong, very salty and slightly fishy (a bit like trout) and contains anchovies (minimum 60%), butter, herbs and spices. The exact recipe however has remained a secret and was passed down by word of mouth over the years. Today, only Elsenham Quality Foods in Elsenham, England is licensed to make it.
The traditional way of eating Gentleman's Relish is on thin slices of buttered white bread toast, either on its own, or with cucumber, or mustard and cress.
Gentlemans relish is also a polite Victorian way of describing sperm... Rather than have an aristocrat say "By Jeeves I just left a load of tattie water on her face", He would politely say, "My word old bean, I appear to have left a bit of Gentlemans Relish on this fine lady's loin cloth" As you can appreciate this is a far more Gentleman-y way of describing a hideous act of spunkin on someones face!
Gentleman's Relish can also be added to mince for a different-tasting shepherd's pie or to the mixture for fish cakes, potato cakes and croquettes. Alternatively it can be melted into scrambled eggs or be used as a topping for jacket potatoes."
"Gentleman's Relish is a type of anchovy paste. It is also known as Patum Peperium.
It was created in 1828 by an Englishman called John Osborn. It tastes very strong, very salty and slightly fishy (a bit like trout) and contains anchovies (minimum 60%), butter, herbs and spices. The exact recipe however has remained a secret and was passed down by word of mouth over the years. Today, only Elsenham Quality Foods in Elsenham, England is licensed to make it.
The traditional way of eating Gentleman's Relish is on thin slices of buttered white bread toast, either on its own, or with cucumber, or mustard and cress.
Gentlemans relish is also a polite Victorian way of describing sperm... Rather than have an aristocrat say "By Jeeves I just left a load of tattie water on her face", He would politely say, "My word old bean, I appear to have left a bit of Gentlemans Relish on this fine lady's loin cloth" As you can appreciate this is a far more Gentleman-y way of describing a hideous act of spunkin on someones face!
Gentleman's Relish can also be added to mince for a different-tasting shepherd's pie or to the mixture for fish cakes, potato cakes and croquettes. Alternatively it can be melted into scrambled eggs or be used as a topping for jacket potatoes."
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