Text 23634, 111 rader
Skriven 2009-04-26 09:07:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: HELLO  90426
====================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 > Regarding the association between names and trades, which seems to be
 > so rare these days, perhaps there is a conscious desire of people to
 > avoid such.  Mentally going through the people I know who have
 > occupation-type names, I don't know any Bakers, Cooks, Butchers,
 > Schumachers, Priests, Taylors, Fishers, Carters, Smiths, Shepherds,
 > Coopers, Millers, who practice their name function.

 BS> I knew a Canadian General whose name was Kalbfliesch, I believe that
 BS> was the correct spelling.  Although I have no idea how that relates.

There, there, Bill.  Just take this aspirin and have a cup of tea and
a lie down.   You will feel better in a little while...

At one stage in my career I was the Assistant Plant Engineer in Lae.
A member of my office staff found a calendar with a picture of a
chimpanzee on it, and pinned it on my office door.  I never found out
who was responsible; they all just grinned at me when I asked.

The person who "posted" this recipe was suitably named.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Swiss Veal Roast (Kalbsbraten)
 Categories: Swiss, Veal, Bacon, Wine, Casseroles
      Yield: 8 Servings
 
      4 lb Veal roast, room temp.
  1 1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Butter
    1/2 c  Minced carrot
    1/2 c  Minced onion
    1/2 c  Minced celery
    1/4 c  Minced bacon
      1    Bay leaf
      1    Garlic clove, minced
    1/2 ts Ground thyme
      1 c  Dry white wine
           Parsley sprigs
 
  Nika Standen Hazelton, the author of _The Swiss Cookbook_ has this to
  say on the matter:
  
  "A juicy, tender veal roast is one of the glories of Swiss cooking,
  found in restaurants and homes alike as a festive dish.  It is not
  difficult to make, provided certain principles are observed..."
  
  "I think veal is best roasted in a covered saucepan, which should be
  just large enough to contain the meat.  Very little liquid should be
  added to the meat, the idea being that it should cook in its own
  juices. A container that just fits the meat makes this easier, a
  large container dispels the juices.  The reason for cooking the meat
  covered is to prevent its drying out, which happens easily with veal,
  especially when, as in this case, there is not enough liquid in the
  pan to baste it with."
  
  "To my mind, the best gravy for veal is made by pureeing the pan
  juices and vegetables in a blender, or by straining them through a
  fine sieve. The gravy should not be thickened with flour, the pureed
  vegetables give it body.  Depending on the consistency you want the
  gravy to have, the pureed mixture can be diluted with a little more
  liquid (wine, bouillon, or diluted drippings, _hot_, never cold.)  Or
  if it is too thin, the gravy can be boiled down; the evaporation of
  the liquid will thicken it."
  
  Another advantage of cooking veal this way is that a small roast,
  which would shrink to nothing if oven-roasted in the conventional
  manner, can be used satisfactorily."
  
  Method:
  
  Make sure that the veal roast is _not_ barded--that is, wrapped in
  sheets of fat.  If it is, remove the barding.  Rub meat with salt and
  pepper. Heat butter in a heavy casserole just big enough to contain
  the meat. Over high heat, brown the meat on all sides; it should be
  chestnut-colored.
  
  Push the meat aside, and add the carrot, onion, celery, bacon, bay
  leaf, garlic and thyme.  Still over high heat, cook until the
  vegetables are browned.  Lower the heat and add wine or other liquid.
  
  Simmer, covered, in preheated slow oven (325:F) about 30 minutes to
  the pound, or 1-1/2 to 2 hours.  The meat should be tender and its
  juices a clear yellow color, without a trace of pink.
  
  Check occasionally for moisture.  If there is a danger of sticking and
  scorching, add a little more _hot_ liquid.  There should be about one
  inch of liquid at the bottom of the pan during cooking-time.  Turn
  the meat three times during the cooking-time, to ensure even cooking.
  
  When the meat is done, remove it to a hot serving dish and keep hot.
  Puree the pan liquid and vegetables in a blender.  Return to pan.  To
  achieve desired consistency, thin with a little more of the liquid
  used for cooking and heat through.  Or if the gravy is already too
  thin, boil it down.
  
  Slice the meat and arrange in overlapping slices on a platter.
  Dribble a little gravy around the meat--not over it.  Serve the
  remainder separately. Decorate the platter with parsley.
  
  From: Brian Mailman
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)