Text 10907, 111 rader
Skriven 2011-05-17 02:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: travels 340
===================
 ML> Annie is not a leftovers kind of girl, and
 ML> they've had lamb once since, but she roasted fresh
 ML> racks, of which one was saved for me. 
 NB> She's learned that you'll be coming through soon enough, so she might
 NB> as well have some stuff saved for you...  ;)

Can't probably get there again until July, when I have
three commitments, Boston and Arkansas the other two.
Pity, as there are some things in the fridge that she'll
have chucked before then!

 ML> microwaving the bones and fat for a minute (cold
 ML> lamb fat and membrane is icky; warm, rather nice).
 NB> Sounds like a nice treat.  :)

For some of us.

 NB>> Of those, the paschal lamb was intended to be eaten, of course...
 ML> Well, sacrificed, anyway.
 NB> Originally, eaten... Paschal/passover...  There were also sacrificial
 NB> lambs...

I always found that kind of sacrifice interesting, when one
gets to use the fruits of the sacrifice with no net loss (and,
depending on your ideology, possible substantial gain).

=

 ML> I thought of writing a
 ML> story where it served as a gateway to other worlds, but, eh,
 ML> someone's done that already. One thing makes you bigger, one
 NB> Probably multiple someones... :)

In multiple universes!

 ML> Said to have been to Mao Tse-Tung's army what spinach was to
 ML> Popeye. Quite costly and prestigious (if genuine).
 NB> And still a bit addling, even when genuine, then... :)

Addling, in that case, I don't know - it was a case in which
liquid courage proved as good as the real thing.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Bobotie
 Categories: Lamb, African
   Servings: 4

      2 sl White bread
  1 1/4 c  Milk
  2 1/2 tb Unsalted butter
      1 c  Chopped white onions
      1    Peeled and diced
           -medium-sized baking apple
      3 tb Fresh lemon juice
      1 tb Grated lemon rind
      3 tb Chopped dried apricots
      3 tb Seedless raisins
      3 tb Chopped blanched almonds
      2 tb Curry powder
    1/2 ts Salt (or to taste)
    1/4 ts Freshly ground black pepper
  1 1/2 lb Ground lean lamb
      2    Bay leaves

  yolks of 2 large eggs

  1.  Preheat the oven to 325 degrees F.

  2.  Trim and quarter the bread slices.  Soak the pieces in the milk for a
  quick second on each side. After gently squeezing out the excess milk, tear
  the pieces into small bits and set them aside.  Reserve the milk for step
  9.

  3.  Melt 2 tablespoons of the butter in a thick, wide-bottomed saute pan
  over low heat.

  4.  Saute the onions for 2 minutes.  Add the apple and saute the mixture
  for 1 minute.

  5.  Stir in the bread, lemon juice, lemon rind, apricots, raisins, almonds,
  curry powder, salt, and pepper. Add the lamb and cook the mixture for 3
  minutes, stirring constantly.

  6.  Grease a 1 1/2-quart to 2-quart souffle or other baking dish with the
  remaining butter.

  7.  Transfer the meat mixture to the dish and bury the bay leaves in it. To
  help prevent the meat from forming a dome as it cooks, press down the
  mixture to form a slightly concave surface (the depression should be about
  1/4 inch deep).

  8.  Bake the dish in the middle of the oven for 20 to 25 minutes, depending
  on the depth of the meat mixture.

  9.  Beat the egg yolks and blend them into the reserved milk. Slowly pour
  the egg mixture over the meat mixture.

  10.  Bake the dish for 25 minutes more, or until the custard (egg-milk
  mixture) sets.  Serve immediately.

  Serves 4 to 6.

  From:  GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN
  0-395-32210-3.  Houghton Mifflin, Boston.  1983 Posted by: Karin Brewer,
  Cooking Echo, 7/92

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