Text 16930, 71 rader
Skriven 2007-06-19 00:14:20 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Re: Cherries 7
======================
 -=> On 06-18-07  13:38,  Ian Hoare <=-
 -=> spoke to Ruth Hanschka about Cherries 7 <=-

  Glad to see you pop in from time to time.  Is the house full this time
  of year?

  Here is a recipe that seemed to have your name on it.   It is unlike
  anything I have seen before.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lou Pastis En Pott (Potted Meat)
 Categories: Beef, French, Pork
      Yield: 8 servings
 
    1/2 lb Lard
      2 lb Lean beef
      2 lb Lean pork
      3    Bay leaves
           A few sprigs of thyme and
           -rosemary
      1 ts Juniper berries
           Salt and pepper
    1/2    Bottle red wine (the
           -near-black wine of Cabors
           -or a
 
  This is an unusual potted meat prepared only in the Languedoc.
  
  Serves 8 - 10
  
  Time:  Start at least 2 weeks ahead; 30 minutes plus 2 hours cooking,
  repeated 3 times
  
  First cooking: deep red Medoc)
  
  Second and third cooking: the same ingredients again each time
  
  You will need a large straight-sided earthenware pot.  Scald the
  earthenware pot and grease it thoroughly with a little of the lard
  (you can line the bottom with a few fig or walnut leaves if you have
  them).  Cut the beef and pork into slices, trimming the gristle and
  sinews as you do so. Put the bay leaves on the bottom of the pot. Lay
  in the meat slices, zseasoning with the herbs, salt, and freshly
  ground pepper as you do so. Pour in the wine - it should just cover
  the meat.
  
  Simmer the pot uncovered over a very low heat or in a preheated 250 F
  oven, for 1 1/2 to 2 hours, until the volume is reduced by half.
  Allow to cool. Seal with a layer of lard, melted and poured over the
  cool meat.  Cover with wax paper tied down with string.  Leave the
  pot on a refrigerator shelf for a week.  Then remove the lard seal
  and add in another 2 lbs pork and 2 lbs beef, the whole covered with
  wine, seasoned and cooked as before. Repeat the operation at the end
  of another week.  You will now have a delicious dark jelly- meat
  which you can either eat hot or cold.  If you continue to replace the
  volume you have removed, the pot can go on forever.
  
  From:  THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT
  COOKING" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin
  Brewer, Cooking Echo, 7/92
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:16:41, 19 Jun 2007
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