Text 3173, 85 rader
Skriven 2008-03-01 00:38:14 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Post Office
===================
 -=> On 02-29-08  10:00,  Hap Newsom <=-
 -=> spoke to Dave Sacerdote about Re: Bacon vs pastrami 920 <=-

 HN> Hmm, I wonder how much it would cost to 
 HN> send a chunk of wood up to Jim? When I worked
 HN> for the Post Office, we used to get some strange
 HN> stuff in the mailstream...whole coconuts, carved 
 HN> coconuts, and yep, even chunks of wood on occaision!
 HN> Can you imagine the Post Office in Yellowknife? 2 foot 
 HN> sections of log from all over the place all going to 
 HN> the same address? What a hoot!

  Interesting thought.   I wonder what customs might say.   They often
  object to the import/export of plant material, but wood chips might be
  different?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lamb Casseroled in Ale w/ Prunes & Raisins  (Scottish Eli
 Categories: Cookbook, Scot/irish, Medieval, Meat, Casserole
      Yield: 4 Servings
 
           **  British Measurements  **
      4    Lamb steaks; about 1 1/2 lb
      1 oz Butter
      1 tb Vegetable oil
      1 lg Onion; finely sliced
      1 pt Ale
    1/2 tb Fresh rosemary; chopped  OR
    1/2 ts Dried rosemary
    1/2 tb Fresh thyme; chopped     OR
    1/2 ts Dried thyme
      2 tb Fresh parsley; chopped
    1/2 ts Ground allspice
      3    Whole cloves
      2 oz Raisins
           Salt & freshly milled pepper
      1 oz White breadcrumbs
      8 oz Prunes; stoned
      4 sl Wholemeal bread; toasted
           Orange slices as garnish
 
  Heat the butter and oil in a heavy casserole dish and brown the lamb
  steaks quickly on both sides. Remove with a slotted spoon and set on
  one side. Reduce the heat and cook the onions in the remaining fat
  until soft. Replace the meat in the casserole and cover with ale. Add
  the herbs, spices, and raisins, then season with salt and pepper.
  Cover tightly with a lid and place in a moderate oven (350øF / 180øC
  / gas mark 4) for about 30 minutes. Add the breadcrumbs and prunes
  and return to the oven for a further 30 minutes, or until the lamb is
  tender. Check the seasoning and adjust as necessary, then serve each
  lamb steak on a slice of toast. Pour over the gravy and garnish with
  slices of orange, before serving.
  
  Makes about 4 servings.
  **  A Book of Historical Recipes  **
  :     by    Sara Paston-Williams
  The National Trust of Scotland,    1995
  ISBN = 0-7078-0240-7
  
  Scanned and formatted for you by  The WEE Scot  --  pol mac Griogair
  ORIGINAL RECIPE::
  
  To Make Stewed Steakes      (dated from  1596 AD)
  
  "Take a peece of Mutton, and cutte it in pieces, and wash it very
  cleane, and put it in a faire pot with ale, or with halfe Wine, then
  make it boyle, and skumme it cleyne, and put into your pot a faggot
  of Rosemary and Time, then some parsely picked fine, and some onyons
  cut round, and lit them all boyle together, and season it with
  sinamon and Ginger, Nutmeggs, two or three Cloves and salt, and so
  serve it on soppes and garnish it with fruite."
  
  From: Paul Macgregor                  Date: 11-26-96
  Home Cooking
 
MMMMM


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