Text 18923, 96 rader
Skriven 2008-12-31 09:53:22 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: NEVER DRANK WATER...81231
=================================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> I have been going mad trying to remember the theme and the rest of the
 GJ> lines of a relevant American song, the bit that I *do* remember being,
 GJ> "...he never drank water, he only drank wine". 

 JW> That would be the Peter, Paul and Mary version of an old folk song
 JW> about a famous racehorse.

 JW> "Oh Stewball was a racehorse, and I wish he were mine.
 JW> He never drank water, he always drank wine.

Many thanks.  My memory was that it was the owner who drank wine, but I
am happy to be corrected.   I doubt if it was the PP&M version that I
heard, but likely some other folk singer.

 JW> His bridle was silver, his mane it was gold.
 JW> And the worth of his saddle has never been told.

 JW> Oh the fairgrounds were crowded, and Stewball was there
 JW> But the betting was heavy on the bay and the mare.

Those 2 horses were also at the Camptown races, from what I recall.

 JW> And a-way up yonder, ahead of them all,
 JW> Came a-prancin and a-dancin my noble Stewball.

 JW> I bet on the grey mare, I bet on the bay.
 JW> If I'd have bet on ol' Stewball, I'd be a free man today.

 JW> Oh the hoot owl, she hollers, and the turtle dove moans.
 JW> I'm a poor boy in trouble, I'm a long way from home.

 JW> Oh Stewball was a racehorse, and I wish he were mine.
 JW> He never drank water, he always drank wine."
 JW> 
 JW> For the history of that horse and the many songs about him go to...

 JW> http://en.wikipedia.org/wiki/Stewball

Thanks again.  I'll try that.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sour Roast (Sauerbraten)
 Categories: Variety mea, Roasts
      Yield: 4 Portions
 
      1 kg Horsemeat roast
     50 g  Bacon in strips (opt)
    250 ml Red wine vinegar
           Soup vegetables (carrot,
           Celery, leek (opt), parsley
           Root (opt), onion (opt))
      1 cl Garlic
      2    Bay leaves
      1 tb Juniper berries
      3    Allspice corns and/or cloves
      3    Peppercorns
      1    Thyme branch
    1/2 l  Red wine
      4 tb Pork lard
      1 tb Flour (opt)
     50 g  Raisins
           Salt & pepper
           Syrup from the sugar beet
           (alternatively maple syrup)
 
  Possibly lard the roast with the bacon. Clean and wash the vegetables
  and cut them into pieces. Bring the vinegar to boil with some water
  or stock, then let it cool down a bit and add the meat, the spices
  and the vegetables. Let it marinade in a closed bowl for several days
  (but as least 24h) at a cool place.
  
  Take the meat out and roast it in the lard. Little by little add the
  marinade together with the vegetables and the spices. Braise it in
  the oven for 2h until 2h 30min at 200°C. Then take the bay leaves,
  the cloves and the juniper berries out of the gravy.
  
  Strain the gravy, and perhaps thicken it with some flour.
  
  Add the raisins and season it with salt, pepper and sugar beet syrup.
  
  Source: www.ijon.de/rezepte/rheinisch_en
  
  MM Format by Dave Drum - 15 February 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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