THE Owl and the Pussycat obviously knew a good thing when they saw it. Dining on mince with slices of quince might not be a regular affair these days, but their dish emphasises just how versatile it is.
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There is, however, one cloud on the horizon:
The European Union has recently threatened to bring in legislation that means beef must be minced no longer than six days after slaughter. According to butchers in this country, though, this threatens our traditional practice of maturing beef for at least two weeks. Since mince is the most popular purchase from British butchers, the news is extremely worrying. One Scottish butcher wonders if it has anything to do with the fondness of Brussels-based bureaucrats for steak tartare or beef carpaccio, both of which are only made with super-fresh meat since they are served raw.