The Whitebrook dish, incorporating a pork shoulder which is cooked over two days in a bain-marie, served with shallot and mugwort. This is accompanied by a croquette made from pig's head and a pork cutlet with celeriac, pear, sorrel and cauliflower mushrooms. The restaurant serves breakfast to residents staying in the rooms, which includes Trealy Farm produced sausages and bacon. The restaurant claims that the building dates from the 17th century, although little is known of its history. The village of Whitebrook developed as a centre of water-powered industry, with wireworks and later paper mills. The Whitebrook was run as a roadside
Mombar sheep intestines or commercial sausage casings and then tied off with thread at the ends. The sausages cook in a pot for an hour and are then browned in a frying pan or oven. Mombar Mombar (in ِArabic:ممبار) or what is also called sheep Fawaregh is a dish brought in some of Arab countries such as Egypt, Syrian, Algeria, Tunisia and Libya , it is Sheep intestines or Beef Sausage stuffed with a rice mixture and deep fried in oil. Mombar Preparation takes some time and is considered a creamy dish. a piece of Mombar (about 100 g) contains (about