.... after you find out the contents of Friday's Frightening Food Photo. This, my friends, is a beautiful dish of sliced lamb neck! What I find fascinating is that just as you can sometimes see images in the clouds, I see some distinct images in this mess of necks. To the far right, I see the face of a wolf peering forward. Below that, I see a cartoonish face, looking in the opposite direction. And right at the top, I clearly see the image of a little barking dog.What don't I see? I don't see anything I'd care to eat!
BRAISED LAMB NECK SLICES WITH VEGETABLES
4 double lamb neck slices
2 TBS. flour
2 TBS fat
1 cup water
4 carrots
2-1/2 cups green beans
3 potatoes, pared
salt and pepper
250 Ways to Prepare Meat, edited by Ruth Berolsheimer, Culinary Arts Institute, 1940
No comments:
Post a Comment