December 12, 2011

You'll Never Think of Necking in the Same Way.....

.... 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!


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

Have double lamb neck slices cut 3/4 to 1 inch thick [this alone might be a barrier to making the dish. Who has a butcher with lamb necks in stock?]. Dredge in flour and brown in hot fat. Add water, cover, and cook slowly for 1 hour. Cut vegetables into small pieces and place in a greased casserole. Season. Place lamb neck slices on top. Pour liquid from neck slices into casserole, cover and place in a slow oven (350 degrees F) Cook until vegetables are tender, about 30 minutes. Serves 4

250 Ways to Prepare Meat, edited by Ruth Berolsheimer, Culinary Arts Institute, 1940

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