Text 16412, 65 rader
Skriven 2014-08-29 23:23:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 16389 av Nancy Backus (1:123/140)
Ärende: Re: Meals
=================
 -=> On 08-29-14  11:05,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: Meals <=-

 DS> The guy sitting across the aisle from me had the filet.  When I asked
 DS> him how it was, he said it was too rare.  Based on that, Gail and I
 DS> both ordered the filet on the way back -- asking for it to be as rare
 DS> as possible.  Hers had a little pink inside.  Mine had none at all and
 DS> was more tough than any sirloin I have ever had.

 NB> Some days you just can't win for losing... ;)  One does wonder,
 NB> though, what the other guy's definition of too rare was... ;)

Perhaps his definition was "not black" :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Irish Pot-Roasted Chicken
 Categories: Irish, Main dish, Poultry, Meat
      Yield: 4 servings
 
           Chicken, about 4.5 lb
      4 oz Oatmeal
           Medium onion, chopped
      2 tb Butter
      3 tb Stock
           Salt and pepper
      6 oz Bacon
      3 x  Med. onions, sliced
      2 lb Potatoes
           Seasoned flour
      3 tb Dripping or oil
      4 x  Med. carrots, sliced
 
  If there are giblets with the bird, take them out, wash all but the
  liver (reserve that for another use), and cover with water, add salt
  and pepper, bring to the boil and simmer for half an hour. Wipe the
  bird inside and out and remove any lumps of fat from the inside;
  sprinkle with salt.  Mix together the oatmeal, chopped onion, butter
  or suet, stock, and seasoning, stuff the bird with this mixture and
  secure well.  Heat the dripping or oil and lightly fry the bacon,
  then chop and put into a casserole. Quickly brown the bird in the
  same fat and put on top of the bacon. Soften the onion and briefly
  saute the carrots, then add to the casserole. .
  Strain the giblet stock and make it up to about 1/2 liter.  Heat and
  pour over the chicken.  Cover and cook in a moderate oven (350C) for
  about an hour.
  .
  Meanwhile, cut the potatoes into thick slices and blanch them in
  boiling water, or steam them for about 5 minutes.  Toss them in
  seasoned flour and add them to the casserole, adding a little more of
  the giblet stock if needed.  Cover with buttered wax paper and
  continue cooking for another 1/2 hour, taking off the paper for the
  last few minutes for browning.
  
  Original Poster Not Shown on File
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:25:03, 29 Aug 2014
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