Text 13705, 65 rader
Skriven 2007-04-03 22:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: STUFF 268
=================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> But if those same grape-growers/wine makers also produced
 GJ> non-alcoholic wine or grape juice, would consumption of that be
 GJ> considered just as immoral?

 > I had an uncle and aunt that joined a fundamentalist church who would
 > say yes. They not only didn't drink, they avoided hotels and
 > restaurants that served liquor as they didn't want to enrich those
 > who sold it, which meant they did not travel well.

 GJ> Interesting.  And as they were presumably equally strict in their
 GJ> religious observances they would have also avoided non-alcohol serving
 GJ> Muslim, Hindu or Hari Krisna restaurants?

I suspect they did. I got the impression they were somewhat racist too.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: (AOL MOB) Lamb Shoulder In Pastry
Categories: American, Lamb
  Servings: 6

     12 oz Shortcrust or flaky pastry 
      3 lb boned shoulder of lamb 
      6 TB Butter  
      1 TB Mixed chopped herbs 
           Salt & black pepper 
           Milk or egg to glaze  

Guilainn chaoireola i dTaosran

Make the pastry and chill for at least 1 hour before using. See that the
lamb is free of fat, and securely tied: put in a roasting pan and rub
with about a third of the butter. Put into a very hot oven, 450 F for
20-30 minutes. Take out and allow cooling slightly. Mix the remaining
butter with the herbs, salt and pepper. Roll out the pastry to a piece
large enough to wrap around the joint. Carefully remove the string from
the lamb, trying to retain the shape. Put it in the center of the
pastry, dampen the edges, and draw the pastry up over the top: secure
well by squeezing the pastry ends and edges together. Turn over so that
the fold is underneath, and put on a baking sheet. Prick all over the
top lightly with a fork, and then brush with either the milk or beaten
egg. Put into 400 F oven and cook for about 1/2 hour, or until the
pastry is nicely browned. Turn the sheet once during baking to make sure
the browning is even. Serve, cut into thick slices.  Makes 6 servings or
so.

Irish recipes, New England Region
From: Josh And Cheryl Macree
From: 2001 MOBster Regional Cookbooklet Compiled By Lin Fields
             
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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