Text 22685, 112 rader
Skriven 2007-11-13 08:45:05 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: COCONUT CRABS  71113
============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 -=> Quoting Glen Jamieson to Barbara Mcnay <=-
 
 GJ> no idea what the immature crabs would eat; possibly scraps left over
 GJ> from the larger crabs' meals.

 JW> I did some reading: coconut crabs large and small eat a variety of
 JW> vegetation besides coconuts. Also carrion. Just about anything. On
 JW> at least one occasion a mature crab was observed capturing and
 JW> eating a live rat.

That is comforting to know, if worried about the survival of coconut
crabs.  Stories like that would effectively discourage small children
from wandering around outside in the dark.

 JW> Title: Baked Fish W/Seafood Sausage Stuffing & White Wine Sauce


 JW> 1 c  Popcorn shrimp

What might that be?  Some shrimps make popping noises with their claws,
which I suppose could be thought similar to that of popping corn.

 JW> From: Captain Cook's Fish And Seafood

I don't think Captain Cook and his merry men ate that well.  :)
Or even like this.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LAMB PIE IN HIGH TASTE
 Categories: Pies, Mains, Lamb, Australian, Colonial
      Yield: 6 To 12
 
           Pastry- puff
  1 1/2 lb Lamb- lean
           ;or veal, cut in cubes
    1/4 lb Dryfruit- raisins, seedless
           ;sliced in half
    1/4 lb Dryfruit- sultanas
    1/4 ts Spice- cloves, ground
    1/4 ts Spice- nutmeg, ground
    1/4 ts Spice- mace
           Salt and pepper
    1/2 lb Grapes- white
           ;blanched 1 minute in
           ;boiling water
           ;or fresh artichioke hearts
      1 lb Potatoes- new
    1/2 oz Dryfruit- candied orange
    1/2 oz Dryfruit- candied lemon
           Sugar
           Butter
           ;FORCEMEAT BALLS
    1/2 lb Veal
           ;finely minced
    1/2 lb Pork
           ;finely minced
      2 tb Onions
           ;finely chopped
    1/4 ts Herb- thyme
    1/4 ts Herb- marjoram
    1/4 ts Spice- mace, ground
           Salt and pepper
      1    Eggs
           ; SAUCE
      1 pt Wine- red
      4    Egg yolks
      2 tb Juice- lemon
           Salt and pepper
 
  Mix all the forcemeat ingredients together and make into 1/2" balls.
  
  Line a pie dish with pastry and cover with a layer of lamb or veal, a
  layer of fruit; sprinkle with spices, salt and pepper. Next add a
  layer of forcemeat balls, more fruit, a little sugar and if in
  season, some fresh artichoke hearts or a layer of scalded grapes,
  then a layer of sliced potatoes, a few pieces of candied lemon and
  orange peel.
  
  Add another layer of meat and repeat the other layers. Season as you
  fill the pie. Dot with butter, and cover with pastry. Bake 1 1/4
  hours in a medium oven [350øF] until cooked through. Have ready the
  sauce.
  
  For the Sauce: Heat the wine; when almost boiling, pour over the egg
  yolks, add the lemon juice and season with salt and pepper.
  
  Lift off the lid of the pie and cut it into wedges from the centre
  out; pour the sauce into the pie and stir well. Place pieces of the
  pie lid around the edges of the pie, sticking it into the inside
  edge, Serve very hot.
  
  Serves 6 to 12, depending on the other dishes.
  
  This is an original recipe from a settler's cookbook, brought from
  England, treasured and seldom used for quite a number of years. It
  was then rediscovered and, with a one or two minor alterations, is
  still much used.
  
  From: 200 YEARS OF AUSTRALIAN COOKING - THE CAPTAIN COOK BOOK
        SECTION: THE UPPER CRUST By: BABETTE HAYES SBN 17 001909 8
  Typed by: KEVIN JCJD SYMONS
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)