Quoting Michael Loo to Jim Weller <=-

I've not tasted old goat and certainly not old billy goat.

I have ... once. You don't want too!

I've had old boar and old duck, both pretty gamy,

And old seal!

both almost enough to turn one vegetarian.

Indeed.

I've had old cow once and it was richly streaked with tasty (yellow)
fat, tender, and very flavourful. Cows on large corporate farms
calve once a year and usually only live 5 to 8 years but cows bred
every other year and pastured alternate years can live to be 12 to
15 years old, not to mention fat and happy instead of scrawny and
only good for stewing and bologna.

I'm still pulling recipes with fennel in them.

Young cow:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bulgarian Veal Casserole
Categories: Bulgarian, Casseroles, Veal, Dairy, Chilies
Yield: 12 Servings

1 Clove garlic
3 tb Butter
8 md Onions; sliced thin
1 md Hot chile pepper
3 lb Veal cubes
2 tb Fennel; chopped fine
Salt and Pepper
1/2 c Sour cream
4 lg Carrots; cut in quarters
12 md Mushrooms
2 md Tomatoes
Beef or veal broth
Parsley

Rub the casserole well with the garlic clove. In it, heat the
butter, and add the 8 onions, separating the rings before placing
them in the casserole. Stir in the meat and the hot pepper (should
be a hot green type, but cherry peppers will do), the chopped
fennel and salt and pepper to taste. Cover and cook gently over
low heat, stirring frequently, until the juices are absorbed. Add
the room-temperature sour cream and simmer for about 7 minutes,
stirring constantly. Scrape the carrots and cut in quarters, and
add them to the pot. Add the mushrooms. Peel, seed and quarter the
tomatoes, and add them at this time. Add hot beef or veal stock
(or beef/chicken 50/50) to cover. Cover the casserole tightly and
cook until the meat is tender. Serve topped with a generous
sprinkling of parsley.

Recipe By: Gourmet Magazine, January, 1968

From: Art Simon

MMMMM


Cheers

Jim


... Never look down on someone unless you're admiring their shoes.

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On 11-08-18 22:15, Jim Weller <=-
spoke to Michael Loo about old billy goat <=-

I'm still pulling recipes with fennel in them.

I did a search and discovered that fennel seed is *way* more prevalent
in recipes than fennel itself. Here is one that is not the seed (nor
the fronds).

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Fennel Salad
Categories: Jewish, Italian, Salads, Vegetable
Yield: 6 servings

6 Fennel, medium knobs of
1/4 c Olive oil
1 ts -Salt
1/4 ts -Freshly ground black pepper
2 ts Wine vinegar; optional

Insalata di Finocchio
"The best knobs of fennel for this salad are the roundish ones, the
light-green tuft of which is fuzzy and firm. Avoid, when possible ,
flat, long, discoloured fennel with dark and wilted tufts. It is not
so bad for cooked dishes, but doesn't;t make a very good salad."

Remove and discard bruised leaves from the fennel. Cut off and
discard the long stems and most of the green. Wash under running cold
water and pat dry. Cut into small cubes (1/3 inch) and place in a
salad bowl. Add the remaining ingredients and toss to combine.
SERVES: 6

SOURCE: _The Classic Cuisine of the Italian Jews_
From: Fred Towner Date: 22 Jun 94

MMMMM



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Quoting Dale Shipp to Jim Weller <=-

I'm still pulling recipes with fennel in them.

It's the beginning of a new week so I need a new theme!

I did a search and discovered that fennel seed is *way* more
prevalent in recipes than fennel itself.

So I discovered too. But I still found hundreds so I am good for
several decades with no repeats as I don't buy fennel very often,
like less than once a year.

Title: Fennel Salad
Yield: 6 servings
6 Fennel, medium knobs

That's pretty intensive. I have been using it as a minor ingredient
only. The coleslaw I made had about 3 cups of shredded cabbage and
maybe 1/3 c each slivered onion, celery and fennel bulb. The fennel
aroma and taste was evident but subtle.

Combining poultry with pork or ham:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Bean Soup - Dayton's
Categories: Soups, Chicken, Bacon, Ham, Beans
Yield: 8 Servings

2 qt Chicken stock
1 lb Dry black beans
1 md Yellow onion; chopped
2 md Green pepper; chopped
1/4 c Olive oil
1 1/2 ts Cumin
1 1/2 ts Dried oregano leaves
1/2 ts Garlic powder
1/2 ts Salt
1/4 ts Pepper
2 tb Red wine vinegar
1/2 lb Smoked ham; diced
1/2 lb Bacon; crisply fried,
-drained, and crumbled

In large kettle, combine all ingredients except ham and bacon.
Heat to boiling; reduce heat, simmer 1 to 2 hrs or until beans are
soft. Place cooked solids from mixture with some of broth in food
processor with steel blade or in blender. Puree until smooth.
Return pureed mixture to remaining broth mixture. Add boiling
water if necessary to make 2 quarts. Stir in ham and bacon; heat
thoroughly.

This recipe comes from the "Pot Luck for 33,000" cookbook. This
is a collection of recipes from Dayton's, Hudson's and Marshall
Field's cookoff. This recipe is from the Dayton Hudson
Restaurants.

Posted by: MARK SCHEFFLER to REC.FOOD.RECIPES

MMMMM

Cheers

Jim

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