Text 39733, 84 rader
Skriven 2010-07-02 19:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: CRUISE  00701
=====================
-=> Quoting Dale Shipp to Glen Jamieson <=-


 DS> I don't think that I would want to go on a cruise where booze was
 DS> free.

I do!

 DS> there would be many who would
 DS> over indulge and make a nuisance of themselves.

I am one of those people.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boiled Lamb with Dill Sauce
 Categories: Lamb, Sauces, Casseroles, Corn, Onion
      Yield: 50 Servings
 
     12 lb Lamb shoulder, boneless
           - cut in 1 inch cubes
      2 ga Water
  1 1/4 lb Butter
      1 lb Flour
    1/4 c  Sugar
    1/3 c  Vinegar
      8    White peppercorns
    1/2 c  Dill seed
      8 oz Onion, cut rough
           Salt
           White pepper
 
  For boiled lamb with dill sauce the lamb shoulder is cut into
  cubes boiled and served in a rich dill sauce. The sauce is
  prepared by using the stock in which the lamb was boiled. This is
  a fine selection for luncheon menus.
  
  Cut the boneless lamb shoulder into 1 inch cubes with a French
  knife. Cut onions rough with a French knife.
  
  Place the cubes of lamb in a large sauce pot. Cover with water add
  a small amount of salt and bring to a boil.
  
  Remove any scum that may appear on the surface of the liquid with
  a skimmer. Add the sugar, vinegar, peppercorns, onions and dill
  seed. Simmer until the meat is tender, about 1 to 1 1/2 hours. Do
  not overcook. Appearance will be lacking.
  
  In a separate sauce pot melt the butter, add the flour and blend
  thoroughly to form a roux. Cook for 5 minutes. Stir frequently to
  avoid scorching.
  
  Strain the stock the lamb was cooked in through a china cap
  covered with a cheese cloth. Strain into a stainless steel
  container. Wash the meat cubes in warm water and place in a bake
  pan. cover with a damp towel and keep warm.
  
  Pour the stock into the roux, whipping vigorously with a wire whip
  until thickened and smooth. Let simmer 10 minutes. Strain through
  a fine china cap a second time. Add the cooked meat cubes, stir
  with a kitchen spoon and place in a deep steam table pan.
  
  Dish up into casseroles with a 6-8 oz ladle. Serve with buttered
  noodles or baked rice.
  
  Source: "Food Preparation for Hotels, Restaurants, and Cafeterias"
  by Robert G. Haines
  
  From: Paul Meadows
 
MMMMM



Cheers

YK Jim


... I'm gonna get crunk.

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