Text 12267, 97 rader
Skriven 2007-02-24 00:54:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: MANNIE - the moose
==============================
 -=> On 02-23-07  10:52,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: MANNIE - the moose <=-

 DSh> Given the source, I am a bit skeptical of authenticity for 
 DSh> this recipe. 

 DSac> Recipe> Szekely gulyas

 DSac> You are right to be skeptical.  No green pepers, not NEARLY
 DSac> enough paprika, no sausage, no garlic...

 DSac> Recipe> Source:  Woman's Day Encyclopedia of Cookery. 1966 edition.

 DSac> ...but what can one expect from a 1966 Woman's Day cookbook?

 DSac> Mid-1960's cookbooks are treasures for American standards (meat loaf,
 DSac> pot roast, fruit pies, etc.) but just about worthless for anything
 DSac> ethnic.

  The other moderator has a different opinion:-}}   She took exception
  to my comment.   IHO, the Encyclopedia was and is still a decent
  source for many things.

  I have to agree with her and say that while it may not be as authentic
  as a native might be today, it is a very comprehensive set of books.
  They still are in our active library.

  Oh -- and our see that our Hungarian expert in France had another
  explanation, which basically says that it is an authentic, albeit
  misnamed, recipe -- and while not truely a gulyas, is good.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Northamptonshire Stewed Beef
 Categories: British, Beef, Stew
      Yield: 4 Servings
 
      3 kg Boned and rolled top rump or
           Brisket
      1    Bouquet garni comprising
           Of:
      2    Bay leaves
      1 lg Sprig of parsley
      1    Piece of orange peel (about
    1/4    Orange)
    1/2 ts Pickling spice (or more )
    250 ml Red wine vinegar
      4 tb Black treacle
      1 lg Onion, finely chopped
      1 l  Strong brown ale
 
  This variation of a traditional stew is unusual because the meat is
  cooked whole instead of being cut up.  Although very simple to
  prepare, allow two days for its preparation. The quantities given will
  serve 8 hungry people.
  
  Put the beef in a deep casserole or heavy pan. Place the bouquet garni
  in with the beef and sprinkle with the pickling spice. Dissolve the
  treacle in the vinegar and pour over the beef. Sprinkle the chopped
  onion over the beef. Cover the casserole and refrigerate for at least
  8 hours, turning the meat now and then to ensure even marination.
  
  Pour the ale over the beef and bring to the boil over a medium flame
  removing any scum as it rises. Reduce the flame to a minimum and cover
  the casserole tightly. Use foil or seal with surplus dough if needed.
  Simmer for up to 4 hours for a large piece of beef or 3 hours if
  smaller pieces are used. The meat should be turned occasionally and
  tested with a sharp fork or skewer for completion. Remove the meat
  from the casserole and leave on a plate for 4 - 6 hours then remove it
  from any juice drained onto the plate, wrap it in foil and put in the
  fridge until tomorrow. Strain the casserole and plate juices and
  reserve for a sauce or another dish (see note). Serve the cold beef
  thinly sliced with a chilled ratatouille of onion, red and green
  peppers, garlic, tomatoes and courgettes. This should be timed so that
  after cooking and refrigeration it is ready at the time of serving.
  Any starch vegetable is suitable (potato, rice, polenta, etc.) English
  mustard should be present on the table.
  
  Notes:
  
  a) Like all beef this can be served with an appropriate red wine, but
  because it is chilled a distinctly flavoured white wine such as
  Alsatian Gerwurztraminer or your favourite beer are equally suitable.
  
  Regards, Bob Harris bharris@indev.co.uk
  From: "Mike Cohen" <mikecohen@ibm.Net>
  From: Jim Weller                      Date: 03-22-98
  Cooking
 
MMMMM


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