J'tais hardi êprîns d'l'articl'ye hièr au sé entouor l'Assembliée d'Jèrriais, mais ch'tchi'i' m'întérêssit 'tait la tchestchion au sujet d'la tchuithie d'pieuvres. Ch'est dammage qué la r'chette né fut pon donnée dans ch't'articl'ye. Ach't'heu, mes lecteurs, y'a-t-i' tchitch'un parmi vous tchi connaît chutte èrchette pouor prépather la pieuvre pouor la tabl'ye? J'sis seux tch'i' y'en a hardi tchi voudraient saver.
Et des Mannes à Fou
Et, quand j'y pense, tch'est qu'ch'est qu'du "r'lîndîndîn" et des "mannes à fou" et des "p'tits parmafévéthes à pattes jaunes"? Mess Lé Maistre éthait-i' la bonté d'nouos en rendre savant?
Meridian
Evening Post 4/4/1952
Would You Like to Taste Octopus?
Mr. L.G. Godfray, of the Harbour Office, Gorey Pier, who, I am told, is a keen member of l'Assembliée d'Jèrriais and who has a vast store of knowledge of Jersey ways, customs and names, particulary of rocks, has kindly given a colleague of mine a recipe for cooking octopus, this following last week's paragraph of mine headed "La Tchuithie d'Pieuvres". I give the details in English, feeling that perhaps others than those who know "Jèrriais" might like to taste octopus, which is very much akin to lobster when used in a salad.
How to Cook Them
Here then is the recipe for cooking octopus :-
Clean out the stomach and chop off the head. Beat the flesh as for ormers, only harder, and then boil for exactly one hour. By then the skin will have come apart from the edible flesh, which is eaten with vinegar, or with salad. To stew, parboil for a while and then skin the octopus. [..]y well and stew with onions and carrots and - if available - a piece of salt pork.
Meridian
Viyiz étout: