Text 1697, 94 rader
Skriven 2006-05-23 09:49:35 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: KOSHER  60523
=====================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 GJ> The stork must be protected, otherwise there would be no 
 GJ> more babies, but the inclusion of the bat is an interesting 

 DS> I thought it interesting as well that bats were included among
 DS> the birds, but they do, after all, fly.  The ancients must have
 DS> thought of them as a might strange-looking bird.  Maybe it was
 DS> included because of the lack of feathers?  

Possibly; or they might have considered them to having a connection
with the devil.
 
 GJ> You would be familiar with unlaid eggs, so you could advise if there
 GJ> is ever actually any blood in an unlaid egg.  I don't recall any in
 GJ> the unlaid eggs I have seen.  

 DS> A hen in the prime of laying age is equipped with "egg ropes" - they
 DS> are strings of immature yolks that on long, ropy structures.  They're
 DS> a little disgusting looking.  They have blood vessels supplying them
 DS> with nutrients, so I suppose they could be considered as having blood.

I remember now, seeing those "egg ropes" from the days when my
grandfather kept layers and killed them off when becoming
unproductive.   I didn't recall the blood vessels.  That is logical
that they would have to be removed.

 DS> I think it likely that the ancients just classified them with any
 DS> other organ meat (needed to be koshered since they were removed from
 DS> the  cavity of the bird, not 'laid'.)

Good point.

In my youth, the old chook usually finished up on our table as:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Fricassée
 Categories: Cia, Ffbb, Main dishes, Poultry
      Yield: 10 Servings
 
      2 ea Chickens, whole
    1/2 ts Salt, to taste
    1/4 ts Pepper, to taste
      4 fl Vegetable oil
      1 lb Onions, diced
      2 ea Garlic cloves, minced
      2 oz Flour
      8 fl Dry white wine
      1 pt Chicken Stock
      2 ea Bay leaves
      1 ts Thyme leaves
      8 fl Heavy cream
      1 lb Carrots, diced and blanched
      1 lb Leeks, diced and blanched
 
  1.  Cut chicken into pieces.  Rinse and blot dry.  Season well with
  the salt and pepper.
  
  2.  Heat the oil and sauté the chicken until it stiffens slightly,
  but does not brown.  Remove and reserve.
  
  3.  Add the onions and garlic to the pan; cover and sweat.
  
  4.  Add the flour to the pan and cook, stirring frequently, for about
  5 minutes.
  
  5.  Add the wine, Chicken Stock, bay leaves, and thyme.  Bring to a
  simmer and return the chicken, along with released juices.
  
  6.  Cover the pan and braise the chicken until it is fork tender,
  about 35 to 45 minutes.
  
  7.  To finish the sauce, remove the chicken and keep warm.  Strain the
  sauce and degrease.  Add the heavy cream and simmer until the sauce
  has thickened slightly.  Add the carrots and leeks.  Adjust the
  seasoning.
  
  8.  Return the chicken to the sauce, simmer about 2 minutes and serve.
  
  Note: This dish has the best flavor when prepared with a stewing hen.
  Increase the cooking time to 1 1/2 hours.
  
  Recipe by: The New Professional Chef (6th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-28679-6
 
MMMMM
 
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 * Origin: Braintap BBS Adelaide Australia (3:800/449)