Text 14480, 95 rader
Skriven 2008-09-30 11:35:00 av bill swisher (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: suboptimal foods 995
================================
-=> MICHAEL LOO wrote to DAVE SACERDOTE <=-

 ML> Much like the old pig-sticking days, eh. I figure that a
 ML> dead moose in someone's yard would be pretty fresh when
 ML> discovered ...

Well...uhhhh...YeahBut what did it die of and what got there first? 
And perhaps even more important what's hanging around protecting it's
last meal and willing to add you to it's larder.  :-O

MM: Neat's Tongue (To Serve Hot or Cold)
---------- Recipe via Meal-Master (tm) v8.05

      Title: Neat's Tongue (To Serve Hot or Cold)
 Categories: Meats
      Yield: 8 servings

      1    Pickled ox tongue (4-5 lbs.)
      2    Onions
      2    Carrots
      2    Celery stalks
           Bay leaves
           Parsley
           Rosemary
     12    Black peppercorns

---------------ALSO, IF SERVING TONGUE COLD---------------
           A little Madeira
           Gelatine powder

  Rinse the tongue and then soak it in plenty of cold
  water for at least 12 hours.  Change the water once or
  more during this time.  Next day choose a heavy-based
  saucepan or flameproof casserole that will hold the
  tongue snugly.  Put the tongue into it, cover with
  cold water, bring to the boil and skim.  Taste the
  water; if it is very salty, tip it away, add fresh
  water and bring to the boil again.  Add the chopped
  vegetables, peppercorns and a bouquet of bay, parsley
  and rosemary.  Cover tightly and cook very gently on
  top of the stove or in an oven heated to 300 F (150 C)
  gas mark 2 for about 4 hours until the tongue is so
  tender that a skewer will go through the root end like
  butter.  Lower the temperature as necessary; the meat
  will be best if barely a bubble breaks the surface of
  the liquid as it cooks.  Skin the cooked tongue while
  it is still hot. Then cut away the fat and gristle
  from the end and remove all small bones if the butcher
  has not already done this.  Skim off all the fat from
  the cooking liquor and save it for the sauce and for
  soups.

  IF THE TONGUE IS TO BE SERVED HOT, carve it in thin
  slices while it is still hot and arrange it prettily,
  overlapping slices like tiles, on a large warmed
  serving dish.  Pour some good hot sauce over it, cover
  the dish with foil and place in the oven for about 10
  minutes to heat through. The spiced Kumquat Sauce
  recipe is one of my favourites and I like to serve
  extra in a sauce boat.

  IF THE TONGUE IS TO BE SERVED COLD, mould and glaze it
  while still warm. Curl the tongue to make it fit a
  small round container with straight sides.
  Traditional tongue-presses usually measure about 5-6
  inches in diameter; a cake tin or souffle dish of
  similar size will do just as well.

  To glaze, melt 2 teaspoons gelatine powder in 1
  tablespoon water, then blend in a scant 1/2 pint
  tongue cooking liquor (seasoned and reduced as
  necessary for good flavour), and give it a little
  oomph with 1-2 tablespoons Madeira.  Pour over the
  tongue as much of the liquid jelly as is needed to
  fill gaps.  Press the tongue down with a saucer or
  plate which fits just inside the tin, weight it down
  heavily and leave overnight in a cold larder until
  meat and jelly are set.  Chill any left-over jelly
  separately so that it can be diced and used to garnish
  the tongue when it is served.

  Unmould the tongue on to a flat dish for serving.
  Decorate it and accompany it with a fine sauce such as
  a classic Cumberland sauce or Piquant Parsley and
  Caper Sauce.

  Source: Philippa Davenport in "Country Living"
  (British), December 1988. Typed for you by Karen
  Mintzias

-----

 
--- MultiMail/Linux v0.46
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)