Text 23017, 74 rader
Skriven 2009-04-06 11:24:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: WILD SHEEP  90406
=========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 
 GJ> Why would people hunt sheep?  Or do you have wild sheep like other
 GJ> countries have wild goats?

 DD> Next time you save enough pennies to trip the Internet meter on your
 DD> confuser go to this site ... http://tinyurl.com/b-c-sheep ... to see
 DD> what a game sheep looks like. You can link to other wild sheep from
 DD> there. 

I have copied that, so will look at it when Internet Night comes
around.  I am surprised that wild sheep inhabited that part of USA, as
I have never read of them being part of the traditional diet of the
original inhabitants.  I thought they were a Eurasian animal.

But then I came across this:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sheep's Head Broth
 Categories: Native, Lamb, Offal, Soups
      Yield: 6 servings
 
      1    Sheep's head
      6 pt Water
  1 1/2 lb Carrot, turnip, onion or
           Leek, celery mixed
    1/4 lb Barley
      1 ts Parsley, chopped
      6    Peppercorns
           Salt and pepper to taste
 
  When I was in AZ, the little Dine'h girls thought they would gross me
  out by offering me "weird" sheep parts to eat. I was never sure that
  what they were giving me was what they said or if they were pulling
  my leg, but I just ate the meat anyway, and actually it was quite
  tasty. I've always had a taste for mutton, and perhaps not knowing
  for sure was a good thing. Anyway, I did not find out how they
  prepared the meat exactly so I don't know if this is how the Navajo
  do it or not, but this is the only recipe I've run across so here it
  is. Min
  
  Split the skull lengthwise and remove the brains carefully; place
  them in cold salted water.  Chop off the nose and  clean the head
  well with salt. Remove the tongue; set aside. Tie the head back
  together and place in a saucepan with the tongue. Cover with hot
  water; adding 2 teaspoons of salt. Skim the water as it boils;
  cooking for 1 hour.
  
  Wash the brains, then tie in muslin and cook in the broth for 20
  minutes.
  
  Cut the vegetables in small pieces. Add to the broth. Simmer for 2
  hours.
  
  Season with more salt and pepper to taste; add the parsley and the
  meat from the head after it has been cut into small pieces.
  
  Notes:  The head can be served separately with brain sauce. The
  sheep's trotters can be added to the above recipe if desired. They
  should be well washed and cooked with the head. The head and trotters
  can be served separately coated with white sauce and garnished with
  pieces of carrot and turnip.
  
  From: Mignonne
 
MMMMM
 

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