Text 10458, 73 rader
Skriven 2011-05-07 20:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BACK FINALLY  10507
===========================
-=> Quoting Glen Jamieson to Bill Swisher <=-

 BS> Well the power outage usually lasts a while, since they often take out
 BS> a transformer while they're at it.

 GJ> That sounds like a design deficiency.  A high capacity, automatically
 GJ> re-setting circuit breaker would protect the transformers.

If you can invent one that is reliable and relatively inexpensive
you could get semi-rich peddling them from town to town from your
dog sled here in raven country.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Portable Soup From The Lady's Companion (1753)
Categories: Historical, Soups, Preserving, Info
  Servings: 1 recipe

      1    leg of veal
           water

To make a Veal Glue, or Cake Soup to be carried in the Pocket Take a
Leg of Veal, strip it of the Skin and the Fat, then take all the
muscular or fleshy Parts from the Bones; boil this Flesh gently in
such a Quantity of Water, and so long a Time, till the Liquor will 
make a strong Jelly when it is cold: This you may try by taking out
a small Spoonful now and then, and letting it cool. Here it is to be
supposed, that though it will jelly presently in small Quantities,
yet all the Juice of the Meat may not be extracted; however, when
you find it very strong, strain the Liquor through a Sieve, and let
it settle; then provide a large Stew-pan, with Water, and some China
Cups, or glazed Earthenware; fill these Cups with Jelly taken clear
from the Settling, and set them in a Stew-pan of Water, and let the
Water boil gently till the Jelly becomes as thick as Glue; after
which, let them stand to cool, and then turn out the Glue upon a
piece of new Flannel, which will draw out the Moisture; turn them
once in six or eight Hours, and put them upon a fresh Flannel, and
so continue to do till they are quite dry, and keep it in a dry warm
Place: This will harden so much, that it will be stiff and hard as
Glue in a little Time, and may be carried in the Pocket without
Inconvenience.

You are to use this by boiling about a Pint of Water, and pouring it 
upon a Piece of the Glue or Cake, about the Bigness of a small walnut, 
and stirring it with a Spoon till the cake dissolves, which will make a 
very strong good Broth. As for the seasoning part, every one may add 
Pepper and Salt as they like it, for there must be nothing of that Kind 
put among the Veal when you make the Glue, for any Thing of that sort 
would make it moldy. As we observed above, that there is nothing of 
Seasoning in this Soup, so there may be always added what you desire, 
either of Spices or Herbs, to make it savoury to the Palate; but it must
be noted, that all the Herbs that are used on this Occasion, must be 
boiled tender in plain Water, and that Water must be used to pour upon 
the Cake Gravy instead of Simple Water: So may a Dish of good Soup be 
made without Trouble, only allowing the Proportion of Cake Gravy 
answering to the above laid Direction: Or if Gravy be wanted for Sauce, 
double the Quantity may be used that is prescribed for Broth or Soup. 

From: Simon Bao
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Boxing is a lot of white men watching 2 black men beat each other up.

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