Text 3782, 65 rader
Skriven 2010-11-14 20:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ELEANOR CREIGHTON
Ärende: Sunmaid website
=======================
-=> Quoting Eleanor Creighton to Jim Weller <=-

 JW> Michigan State University
 JW> Historic American Cookbook Project
 
 EC> I quickly looked around to see if there was a Canadian
 EC> Equivalent.  I did not find any thing but if I do I will let
 EC> you know

From the Guelph University:

http://tinyurl.com/can-cook-books


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caroline's Way To Dress a Leg of Mutton
 Categories: Canadian, Historical, Lamb, Stuffing, Chilies
      Yield: 8 Servings
 
      1    Leg of mutton, boned
           FORCEMEAT:
      1    Onion
      2    Shallots
      1 pn White pepper
      3    Cloves, pounded
      1    Anchovy
      1 pn Thyme, dried
           Parsley, minced
           Bread crumbs
      1    Egg
 
  Mince the onion and shallots. Powder the cloves. Mince the anchovy
  and parsley. Grate a few bread crumbs, mix in the other
  ingredients, bind with an egg and pound into a paste in a mortar.
  Stuff this mixture into the cavity left by removing the shank
  bone, reserving some of the stuffing to roll into balls the size
  of a nutmeg which are then fried as a garnish for the finished
  roast.
  
  Roast the meat, basting often with first fat or butter, then
  drippings, on a spit in the fireplace til half done, covered in
  buttered paper to retain the fat. Afterwards place it in a pot and
  and stew it covered in "strong gravy". When it is done pour over
  it a rich ragout of sweetbreads and "pallets" tossed up in the
  gravy.
  
  Serve with boiled carrots and turnips, stew'd very tender almost
  melting.
  
  From Modern Practical Cookery by Mrs. Nourse
  Published by Armour and Ramsey, Montreal, 1845
  
MMMMM

Cheers

YK Jim


... We laugh at the old fashions but religiously follow the new.

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