Text 25093, 57 rader
Skriven 2015-03-19 08:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: baked back bacon 383
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 > That very same Manischevitz is responsible for some of
 > the yuckier wines and the yuckier gefilte fishes.
 RH> Homemade matzoh ball soup can however be a lovely thing.
 
Well, so can homemade gefilte fish. Homemade wine, not
so much.

 >     1/4 lb Ground Pork
 RH> Nope - definitely not Kosher.  Sub in ground chicken and 

Ground chicken isn't the tastiest thing in the world either.

 RH> it would be.  It sounds like sausage more than stuffing,
 RH> which fits.  Veal needs all the help it can get to taste
 RH> like meat.

Veal breast is an interesting cut - haven't seen it in a
long time either. It braises well and yields a rich, sticky
liquid that is tastier and more useful than the meat itself.

Baked back bacon
categories: Canadian, silly
servings: 10 to 12

5 to 6 lb piece back bacon
10 to 15 whole cloves
1 1/2 ts Dijon or other French mustard
- mixed with
1 1/2 Tb prepared horseradish
3 Tb brown sugar
1/4 c fine dry bread crumbs
1 c apple juice

This is for the sophisticated who are looking for
something different that still retains a touch of the
original.

Remove casing and stick cloves in rows along length
of bacon. Spread top with the mixed mustard and 
horseradish, cover with brown sugar, than with bread
crumbs.

Place bacon on a piece of folded, heavy-duty foil in
a roasting pan, lifting sides and ends of foil to
partly cover meat and form a shallow pan. Pour apple
juice around meat and bake 2 hr in a 375F oven,
basting twice with juices from foil container.

Let cool in the foil, wrap and refrigerate. If
serving cold, slice thinly and reconstruct the
shape of the roll. To reheat, place in a 350F
oven 1 hr and slice as you serve.

Ottawa Citizen, 4/13/73

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