As you can see from the map the seven mile trip ends at the village of Boot. Well, not quite – the end of the line is at Dalegarth. The totality of Dalegarth seems to be the station there. The village of boot though can be see from the station.
It was a beautiful day when we arrived so we strolled to Boot to see what ancient treasures it held.
The main attraction was the Mill which, by English standards was quite recent:
The item in the cluttered “museum” that was attached to the mill was “The Mangle”. When I was about eight I was conscripted by my grandmother every Monday (except when it was raining) to man “The Mangle”. I hated my job as a latter day Roman slave. And for those of you who have never seen “The Mangle” check out the pic below:
The village of Boot didn’t offer too much in the way of epicurean delights so we decided to go back to the station and see if the station caff could offer us a tea and sticky. When we got to the cafe (note the upgrade in term here) we found it offered a limited, but superb menu. And, much to my immense delight, they had Morecombe Bay shrimps as the special of the day.
Morecombe Bay potted shrimps are a traditional Lancashire (a county in north-east England) dish made with tiny brown shrimp flavoured with nutmeg. The dish consists of the brown shrimp in nutmeg-flavoured butter, which has set in a small pot. We ate ours with baked that morning granary bread.
Potted shrimp was a favourite dish of Ian Fleming who passed on his predilection for the delicacy to his famous fictional creation, James Bond. Fleming reputedly used to eat the dish at Scotts Restaurant on Mount Street in London where it is still served to this day.
How good was ours? I pigged out and had a second pot!