Text 37400, 115 rader
Skriven 2010-05-05 09:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: of many things 102
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 RH> I never saw the show but have seen the movie a number of times.  First
 RH> time was when I was in college; we now have it on DVD.  For a milk
 RH> man, supposedly with little education, Tevye had quite a bit of
 RH> "smarts". 

One finds wisdom, or smarts, or whatever, lots of places,
not just behind ivied walls. Stupidity, too.

 -=> Ruth Haffly said to Nancy Backus <=-

 RH> "The Jungle" by Upton Sinclair.  Yes, I read it too. (G)
 NB> As I recall, it was instrumental in getting some changes to conditions
 NB> there...  Pretty bad, but it didn't put me off meat... just made me
 RH> It was responsible for getting the Food & Drug Administration going,
 RH> Pure Foods Act and a bunch of other legislaion regarding purity of
 RH> foods back in/around the beginning of the 20th century.

Good level of erudition in this echo, I see.

...

 JK> I have a hard time killing lobsters now BUT... not that much (g)
 RH> I read that quickly as monsters instead of lobsters.  Do you have a
 RH> hard time killing the former? (G)
 NB> After all, they taste so good....!  (G)

How do monsters taste? When I first saw a pic of a Gila monster,
impression one was "how ugly," and impression two was "like
chicken?" I must have been, what, six years old.

 RH> Agreed.  When we first got back from Germany in 1992, we were
 RH> stationed about 35 miles west of Boston.  One restaurant in one of the
 RH> neighboring towns ran coupons consistantly in the local paper for 2
 RH> lobsters for $9.95 when we got there. After 2 or 3 months, the price
 RH> went up a dollar.  Steve and I would get one of those specials and a
 RH> plate of some other seafood & make our own combo.  Our daughter Deborah
 RH> got it a number of times; her sister didn't care for seafood very much
 RH> at the time but would usually find something to her liking there.
 RH> (Michael--it was The Weathervane in Leominster.)

The Weathervane has evolved into quite a chain, actually, with
restaurants throughout New England. There's one in Plymouth and
a whole bunch in New Hampshire and Maine. In addition, there are
several unrelated but similarly named places, of which I have a
particular soft spot for the Weathervane Tavern in Hamilton-Wenham,
where we used to go between shows sometimes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Salmi of Fowl - GVC
 Categories: Main dish, Pheasant, England, Victorian, Poultry
      Yield: 4 Servings

      1 ea Young pheasant and two
           -partridges, -OR-
      2 ea Young pheasants; oven-ready
    1/2 c  Butter, or butter and olive
           -oil
      4 sl To 6 slices streaky bacon
      3 oz Ham; diced small
      7 oz Closed cup or button
           -mushrooms; halved if large
      6 ea To 8 shallots; peeled and
           -chopped
      1 ea Celery stick; thinly sliced
      1 ea Carrot; scrubbed and finely
           -chopped
      3 ea Cloves
    1/4 ts Ground mace
    1/8 ts Cayenne
      2 ea Bay leaves
      2 ea To 3 sprigs thyme
      2 ea To 3 sprigs parsley
           Salt and freshly milled
           -black pepper
    1/2 ea Lemon's juice
  2 1/2 c  Beef stock
      1 c  Dry sherry (possible sub - apricot juice)
      3 sl To 4 slices white bread;
           -quartered and fried golden
           -brown in oil

     Salmi or hash of game birds was a very popular Victorian dish,
  especially with shooting parties, following a successful shoot. This
  rich recipe works equally well with mixed or just one species of
  fowl, and serves four people, when accompanied by potatoes and
  vegetables.

     Preheat the oven to 400 F.  Rub the birds with a little butter or
  olive oil and put a knob of butter inside each one.  Wrap their
  breasts with bacon.  Roast for about 20 minutes, basting several
  times.  Cool, then remove all the skin.  Cut up the birds' breasts
  and legs.  Put flesh in a shallow pan or casserole and set aside.
  Put the skin and carcasses into a large pan together with a covering
  of water - no more than 1 pint.  Bring to a boil, then simmer,
  tightly covered, for an hour.

     Heat the remaining butter or butter and oil and briefly fry the
  ham. Add the mushrooms, shallots, vegetables, spices and herbs and
  stir-fry for about 5 minutes longer or until pale golden.  Season,
  then pour in the lemon juice, the game stock and the beef stock, then
  reduce over a high heat for about 12 minutes or until the volume of
  liquid is reduced by half.  Add the sherry and simmer, uncovered, for
  five minutes longer. Saving the mushrooms, strain the sauce into the
  casserole containing the fowl.  Cover the casserole and simmer for
  about 10 minutes together with the mushrooms.  Check the seasoning
  and serve at once over the fried bread.

  _The Great Victorian Cookbook_ John Midgely, 1995.  JG Press.
  ISBN 1-57215-047-5.  Typos by Jeff Pruett.

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