Anyone else grow up eating Joe Gray? if so what was put in yours?

Question

We always love a bit of Joe Gray and I wondered if anyone else here knows what I'm on about? we always have tomatoes, bacon and potatoes in ours but as different people make it using different ingredients I wondered how other people had it?

Joe Gray is an old Gypsy meal, it's a kind of stew. There are as many different types as there are people making it. It's really nice.

Answer 1

Hi !!!
Hope this is what you are looking for...BE SURE & "CLICK" ON THE WEBSITE BELOW FOR A SHORT VIDEO ABOUT THE GYPSY'S MAKING THIS STEW...

Joe Grey Soup
from The People's Cookbook

A Romany Gypsy recipe for a cheap and filling sausage and potatoes soup from Paula Stanford.

Recipe Story
Paula Stanford married into a large Romany Gypsy family 12 years ago. Although they no longer follow the travelling life the family still spends most of the time outdoors and Paula says she is happiest cooking for the family around the fire on a winter's night. This recipe came from her husband Henry and is important to them because it helps to keep their gypsy heritage alive even though they no longer travel. Like most traditional Romany recipes, its easy to make and can feed a large family cheaply.

Servings: 6
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 45 minutes

Ingredients
1 tbsp oil
8 pork chipolata sausages
8 rindless rashers unsmoked back bacon
2 Onions, chopped into large chunks
5 Tomatoes, sliced
5 medium Potatoes, sliced
3 beef stock cubes
bread and butter, to serve

Method
1. Heat the oil in a large saucepan over a medium heat. Add the onions and garlic and fry, stirring frequently, for about 5 minutes until soft. Add the carrots and parsnips and fry for a further 5 minutes. Stir in the tinned tomatoes and passata and bring the mixture to the boil. Then reduce the heat to low, partially cover the pan, and simmer for about 30 minutes, or until the vegetables are tender.
2. Add the soy sauce, stock cubes, mustard and herbs and remove the pan from the heat. Leave the soup to cool slightly, then process it in a food processor or liquidiser until coarsely puréed. Return the soup to the pan and reheat. Ladle the soup into warmed bowls and serve with a sprinkling of parsley and grated cheese. Accompany with a hunk of granary bread.

Answer 2

Joe Grey

Answer 3

I never ate him :) (tongue in cheek so to speak)
But you have me curious. Enlighten a poor Yank, what the helk is Joe Gray??