Text 15907, 91 rader
Skriven 2007-05-24 12:57:38 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: BIRD NEST 477 70524
===========================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 >  BM> Perhaps it varies locally, but goat meat is often called chevon.
 > Or cabrito in Mexico or parts of near-border USA.
 
 > In Indonesian and Filipino, "kambing" is the word for
 > goat, which is a
 > commonly eaten meat, but as some foreign guests in

 BM> I was interested to note, when I was checking the spelling of "chevon"
 BM> in Google, a statement that goats are bovine, which I didn't realize.
 BM> Have you eaten goat, and does it taste more like lamb or like beef?

When living in Sumatra I ate goat meat quite often, as it is the most
common red meat, and cheaper than beef or buffalo.  It tends to be
somewhat tougher than lamb, with less fat.  The flavour is somewhere
between lamb and beef, but as most dishes there are heavily spiced, the
natural meat flavour is masked.  Occasionally I buy goat meat here from
the local Afghan Halal butcher, who sells it cut up as "curry meat",
and it is very good for that, although a little more expensive than
mutton or hogget.
 
 BM> What is the origin of the word, hogget, do you know?

As far as I can determine it is a medieval English word, and not
commonly used in America.
 
 BM> Then I have probably not had mutton.

Mutton was eaten more in colonial times, but it is not now commonly
sold in Australia; a lot of mature, live sheep are exported from here
to Middle Eastern countries.  I had a camel pie recently, and that
tasted similar to mutton.  (g)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hebridean Scotch Broth
 Categories: Soup
      Yield: 4 Servings
 
  1 1/2 lb Neck of mutton *
      3 pt Water
      1 ts Salt
      3 oz Barley
      1 oz Onion
      1    Piece Swedish turnip (5 oz)
      1 lg Carrot
      1 sl White cabbage (1/2")
      1 lg Leek
           Black pepper
           Parsley; to finish
 
  * Note: Neck of mutton may be either whole or in chops (use lamb
    only if you have to).
  
  Start to cook this dish the day before serving.  Boil the neck of
  mutton in a large covered pan in 2-1/2 pints lightly salted water for
  2 hours (or more if the meat needs it).  Skim off all the scum and
  the excess fat as it rises to the surface of the water.
  
  Take out the meet when it is tender.  Put in the barley and leave it
  soaking in the stock overnight.  Next day, bring the stock and barley
  back to the boil.  Prepare and dice all the vegetables except the
  leeks to the stock and cook for another 60 minutes.  Add the leeks,
  cut into fine rings, 10 minutes before the end of cooking.
  
  If you want to have the meat in the stew, strip it off the bones, cut
  into small pieces and return it to the soup before reheating
  thoroughly.
  
  Put a tablespoon of parsley in each plate, and pour in the soup.  If
  you prefer a two-dish meal, serve the meat as a main course
  afterwards with potatoes - Golden Wonder are Chrissie's preferred
  variety. Bake the potatoes if they are mature.  Or boil them in their
  jackets if they are new.  For really fluffy, floury boiled potatoes,
  Chrissie cooks hers whole and unpeeled (never cut a Golden Wonder)
  for 12-15 minutes, depending on average size.  Then drain out all but
  a little of the water, lid the pan tightly and steam the potatoes for
  another 10 or 15 minutes, shaking regularly, until they are dry and
  floury in texture.
  
  Source: Elisabeth Luard in "Country Living" (British), February 1989.
  Typed for you by Karen Mintzias
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)