[Northkeep] G&G food ideas

[Hugh & Belinda Niewoehner]

A couple of posts on potatoes in period usage from another list.
---
Potatoes: /Solanum tuberosum/
Tomatoes: /Lycopersicon esculentum/

I don't collect cookbooks, but an authoritative technical source 
(Evolution of Crop Plants, Smartt and Simmonds, editors 1995, Longman 
Press, Longdon, ISBN 0-582-08643-4 ) in the section on tomatoes (by 
Charles Rick, U. California, Davis) says: Tomato first described by 
Matthiolus (1544, title in Italian). A considerably earlier introduction 
of the tomato is implied by his statement that it was already 'eaten in 
Italy with oil, salt and pepper' (p. 453)

The same book in the section on Potatoes says "The first recorded 
European contact with the potato was in 1537 in the Magdalena valley. 
The Spanish invaders became familiar with the crop and it was probably 
about 1570 that a Spanish ship first introduced potatoes to 
Europe.'...'From Spain potatoes were widely spread round Europe by the 
end of the century and were repeatedly the object of writings and 
drawings by the herbalists.' ...'Probably the first introduction to 
England (about 1590) was independent of the earlier Spanish introduction.'
[It also comments that Andean potatotes were ill-adapted for growth in 
Europe:  they tuber late or not at all in the long days of a north 
temperate summer]  (all of the potato stuff page 468, written by N W 
Simmonds, (prof emeritus) University of Edinburgh

--

and

---

A treatise on the lowly potato(e)

Karen Hess has done quite a bit of research which she has liberally noted in her 'translation' of Martha Washington's Booke of Cookery & Book of Sweetmeats.

On pages 85-87 she notes:
"the sweet potato, Ipomoea batatas, and the white potato, Solanum tuberosum,
both plants from the New World are not remotely related, yet their
identities were hopelessly entangled in the sixteenth and seventeenth
centuries. Sources, even highly regarded ones, are contradictory, not to say
self-contradictory. Turner, in 1548, makes no mention of either potato, but
in 1577, Harrison speaks of 'the potato and such venerous roots are as
brought out of Spaine, Portingale and the Indies to furnish up our bankets
[banquets].'* By 1586, there appears in Thomas Dawson's  The Good Huswifes
Jewell, Part I, a recipe entitled: To make a tart that is a courage to man
or woman, that calls for Potaton...." The aphrodisiac of which I mentioned
earlier.

It goes on to say that sweet potatoes were referred to as simply 'Potatoes'
or 'Spanish Potatoes' and that white were called 'Potatoes of Virginia'

* William Harrison, Description of England, 1577

It also notes that white potatoes reached the English market mid-seventeenth
century.
and now to some receipts: did I mention that this wasn't a dessert - rather
a vegetable dish?

"A Potato Pye: or any root-pye:
My Lady Howes Receipt
Boyle your potatows almost tender peele them and lay them in a past; put in
the yolks of hard eggs, dates and marrow; season it with a little cinimon
beaten, and suger; and large mace; lay slices of butter at ye bottome of
your pye and one on top also; when it is baked put it in a caudle of
whitewine butter and suger; then set it in ye over againe for a little
while; so you may make any kinde of roote-pye"

This is the earliest one I have - it dates before 1600 but no actual stone
fast date, sorry.
Bess

---
So for those looking at late period dishes use potatoes with confidence.

Damon & Ismet

On 10/18/2012 1:53 AM, willowdewisp at juno.com wrote:
> Since Grub and Garb is being held close to St. Crispin Day I found this information out. Also this is the time Apple Cider and other apple products. I did on find recipes for Pork dishes with Apples but I found reference to Pork and apple dishes and Goose stuff with apples and nuts. Nuts being another Autumn treat.
>   I question the potato recipes because while the potato was discovered in the New World many people did not start eating it until after 1600. It was believed that potatoes caused Leprosy. In Ansteorra we know that is not true so we can eat it without worry.
> Samhain is was thought to be the end of the "Summer" where you let the animals out to roam and the beginning of the "winter" year when you bought them in and because of this had to cull the herds. I suspect it was thought a time of death because it was just that. It was the time of slaughter and coming from a ranching family that really makes you think of death- all death animals and human.
> Well here is what I found out. I can not cook right now but some of these sound like they would taste good.
> October 4: Feast of Saint Francis of Assisi
>
> FROM HIS early biographers we learn a charming incident in
> the life of the Little Poor Man of Assisi which deals with
> food even for this most abstemious of saints.
>
> It was in the year 1212 that Saint Francis became acquainted
> with a young woman of the Roman nobility, Lady Jacoba di
> Settesoli, widow of the knight Gratiano Frangipani. The name
> Frangipani had been given the family because an ancestor had
> saved the Roman people from famine by giving them bread--
> hence the name "Frangens panem."
>
> Jacoba, a very devout woman and noted for her great
> generosity, often gave lodging to the Poverello when he came
> to Rome. So impressed was he with the energy and the
> capability of his friend that he called her "Brother
> Jacoba," by which title she passed to posterity. She not
> only saw that Francis' clothing was in decent order, but she
> served in her home a sweetmeat of which he was very fond.
> "Frangipane" it was called in later years--a concoction of
> almonds and sugar, for which the saint expressed perhaps the
> only compliment on cooking in his life.
>
> Because Brother Jacoba was so good to him, Francis gave her
> a lamb which he had cherished and allowed to accompany him
> about, in honor, says Saint Bonaventure, of Our Lord Jesus
> Christ, the gentle Lamb of God. The lamb adopted Jacoba in
> the same way and "it would follow its mistress to church,
> lie down near her when she prayed, and return home with her.
> If Lady Jacoba overslept in the morning, the lamb would come
> to awaken her and would bleat in her ear to compel her to go
> to her devotions."
>
> When he lay dying, Saint Francis thought of Brother Jacoba.
> "She would be too sad," he said to Brother Bernard, "to
> learn that I had quitted the world without warning her," and
> he dictated a letter, telling her the end of his life was
> near, that she was to set out as quickly as possible for
> Assisi to see him once more, and to bring with her a piece
> of haircloth as a shroud for his body and whatever else was
> necessary for his burial. "Bring me also," he ended, "I beg
> thee, some of those good things thou gavest me to eat in
> Rome when I was ill."
>
> But the letter was barely finished and still unsent when the
> noise of horses was heard. Jacoba entered with her two sons
> and her servants, having been inspired to set out for Assisi
> from Rome. When one of the Brothers told Francis he had good
> news and before he could say more, Francis spoke. "God be
> praised. Let the door be opened, for the rule forbidding
> women to enter here is not for Brother Jacoba."
>
> She had brought everything he needed--the veil for his face,
> the cushion for his head, the haircloth, the wax for the
> watching and funeral ceremonies. And she had brought also
> some of the almond sweetmeats he loved. He tried to eat
> them, but found he could take only a taste and he gave the
> rest to Brother Bernard.
>
> Today we know "Frangipane" as a sweet almond cream flavored
> with red jasmine extract or a similar essence. It is used as
> a filling for cakes.
>
>
> Frangipane Cream
>
> 2 eggs                         pinch of salt
> 3 egg yolks                    2 cups scalded milk
> 6 tablespoons sugar            1 teaspoon vanilla extract
> 12 tablespoons flour           6 stale macaroons
>                 3 tablespoons sweet butter
>
> Stir the eggs and egg yolks and add the sugar mixed with the
> flour and salt. Slowly stir in the scalded milk and continue
> stirring over a slow fire until the mixture thickens.
> Remove, add the vanilla extract, the macaroons which have
> been finely crushed, and the butter. Stir from time to time
> so that the cream is cold before using. (Red Jasmine extract
> is most difficult to come by, but should any reader be
> fortunate enough to procure some, 6 drops may be added.)
>
>
> October 25: Feast of Saints Crispin and Crispinian
>
> This is the feast of two brothers, whose names are oddly
> alike. Both were bootmakers and cobblers. In France, their
> native land (though "The Golden Legend" tells us that they
> were Romans who had migrated to Soissons), many useful
> objects bear their name. A shoeshine kit is called a "Saint-
> Crispin"; an awl is "Saint Crispin's lance"; and if your
> shoes are too tight, you are "in Saint Crispin's prison."
>
> Because of their refusal to sacrifice to idols, Saint
> Crispin and Saint Crispinian were pierced with shoemaker's
> awls and suffered other tortures. They were in popular
> veneration throughout the Middle Ages, and we read in
> Shakespeare's "Henry the Fifth":
>
>         This day is call'd the feast of Crispian:
>         He that outlives this day, and comes safe home,
>         Will stand a tip-toe when this day is nam'd,
>         And rouse him at the name of Crispian.
>
> For many years there was a special Mass for the cobblers of
> France on this feast and it was followed by a huge banquet.
> Legend says the first celebration of this Mass so pleased
> the saints that they allowed cobblers to have as reward a
> little preview of heaven.
>
> In England, the same custom of a special feast on Saint
> Crispin's day was observed by the shoemakers. Afterwards
> they burned torches on the sand, probably as substitutes for
> the altar lights provided by the shoemakers' guild in pre-
> Reformation times for their chantry chapel.
>
> Just as, some months back, on Saint Anthony's Day we allowed
> a recipe having as its title a pun, so we give you another
> for the day of the shoemaking saints.
>
>
> Fruit Cobbler
>
> 3 cups fruit                     1 tablespoon flour or
> 1/2 cup sugar or more            1 egg
>                   biscuit dough
>
> A cobbler may be made with the fruit on top of a biscuit
> dough or with fruit under the dough. Prepare the fruit and
> add sugar (the amount will vary with the sweetness of the
> fruit) mixed with flour or with a well-beaten egg. Make a
> rich biscuit dough (or use prepared mix) and place in the
> bottom of a greased baking tin; cover with fruit dotted with
> bits of butter and bake at 425 degrees F. for about half an
> hour. Or, cover the fruit with the dough and brush the dough
> with a little milk or the beaten yolk of an egg diluted with
> a little water. Apples, peaches, plums, or other fruits may
> be used.
>
>
> October 28: Feast of Saints Simon and Jude
>
> Not very much is known of either of these Apostles, except
> that Simon was called "the Zealous," and Jude was the
> brother of James the Less, and that they preached and were
> martyred in Persia.
>
> Over the years great devotion has grown up around Saint Jude
> as the Saint of the impossible. As prayers to Saint Anthony
> restore lost articles, so prayers to Saint Jude restore or
> revivify the most difficult of spiritual causes for persons,
> or groups, or nations. Saint Jude has proved a powerful
> patron in more than one instance, for example in the case of
> the City of St. Jude in Alabama, founded to aid materially
> and spiritually the Negro race, and which has well fulfilled
> that mission. Saint Jude might make a fine patron for the
> United Nations, over endowed with material patrons, but
> sadly lacking in those of the spirit.
>
> Regarding popular celebration of the feast of Saint Simon
> and Saint Jude, there has arisen some confusion through the
> centuries. In Italy a "foletto," which translated, means
> holy goblin, was often confused with Saint Simon because of
> a similarity in names, and Jude was confused in people's
> minds with Judas. Another reason for the confusion is that
> the feast of these saints comes so close to All Hallow's Eve
> that it partakes a little of its traditions.
>
> >From the old association with goblins and witches and feasts
> of the dead, there has come down to us a cake often eaten in
> Scotland and England in honor of Simon and Jude. In
> Scotland, it is known as a Dirge Cake, in England as a Soul
> Cake, and we give the recipe on November 2nd, the feast of
> All Souls.
>
>
> October 31: All Hallows' Eve
>
> A very ancient celebration is this the Eve of All Saints. In
> pre-Christian eras it was a day when the Druids gathered
> within a ring of stone and chanted runes. The Romans
> celebrated it with an autumn feast to Pomona, goddess of
> orchards.
>
> In the calendar of the Church this is a fast day, but,
> especially in Ireland, many interesting dishes have been
> evolved to tide one over to the next day's feast of All
> Saints. Fast days often seem to inspire cooks to concoct
> palatable foods of a vegetarian nature. Of these the
> counties all have their favorites, most of them based on the
> potato, that basic commodity from the Irish fields. But no
> matter what the food, there is always placed in the dish a
> wedding ring wrapped in grease-proof paper, and this is said
> to decide the future of the person finding it.
>
> Tyrone, Cavan, and other counties indulge in boxty dishes
> and also in many verses about them. One runs:
>
>                 Boxty on the griddle,
>                 Boxty on the pan,
>                 The wee one in the middle
>                 It is for Mary Anne.
>
>                 Boxty on the griddle,
>                 Boxty on the pan--
>                 If you don't eat boxty,
>                 You'll never get your man.
>
> And another:
>
>                 Two rounds of boxty baked on the pan,
>                 Each one came in got a cake in her han';
>                 Butter on the one side,
>                 Gravy on t'other
>                 Sure them that gave me boxty
>                 Were better than my mother.
>
> These boxty dishes include boxty dumplings and boxty bread
> and boxty pancakes (for the latter see Shrove Tuesday).
>
>
> Boxty Bread
>
> 1 lb. raw potatoes                    salt
> 1 lb. cooked potatoes                 flour
>
> Wash and peel the raw potatoes and grate them onto a piece
> of cheesecloth. Then squeeze them out, catching the liquid
> in a dish which must be allowed to stand so that the potato
> starch may settle. Mash the cooked potatoes over the raw,
> and season with salt. Pour off the potato liquid carefully;
> then scrape up the potato starch at the bottom of the dish
> and add to the potato mixture. Work in enough flour to make
> a good dough and knead for a few minutes; then roll out, cut
> into cakes, and bake on a hot griddle.
>
>
> Boxty Dumplings
>
> Use the same ingredients and follow the same procedure as
> for Boxty Bread. When the dough has been kneaded, instead of
> rolling it out, form into small balls the size of an egg,
> drop them into boiling salted water and cook them for forty-
> five minutes. Serve with a sweet sauce.
>
> The same counties feature on Halloween Potato Pudding and
> Colcannon (see Saint Patrick's Day).
>
> In Scotland a special cake is made, and charms wrapped in
> paper are stirred in before it is baked. These are the usual
> ring, button, thimble, and coin, with the addition of a
> horseshoe for good luck, a swastika for happiness, and a
> wishbone for the heart's desire.
>
> In England, as also in the United States, it is a night for
> feasting before an open fire, on cider and nuts and apples,
> and was formerly known as Nut Crack Night.
>
> Far back in history runs the list of games played on that
> night, many of them still popular, such as bobbing for
> apples in a tub of water, or trying to take a bite from one
> swinging on a cord, or that slightly more dangerous but
> fascinating sport of snapdragon, in which raisins were
> placed in a bowl of brandy and the liquid set on fire, the
> point of the game being to extract the raisins without
> burning oneself--surely a better game to win than to lose.
>
> Although Halloween is the eve of a solemn church festival,
> its celebration has always been associated with witches and
> hobgoblins and ghosts; in the past it was at times an
> occasion for the practice of sorcery and incantations, and
> even of cruelty. Today it is a night of fun, which even at
> its worst seems to consist in the carrying away of gates or
> porch furniture. We have all seen the children, dressed in
> grotesque ways, who go about asking for candy and pennies.
> Familiar is the sight of the small boy coming home with a
> bag full of edibles--candies, cakes, nuts, gum, enough for
> several meals--and a good stack of pennies.
>
> Grown-ups, whose duty for the evening seems to be to provide
> the handout, might spend their own evening by making it a
> Nut Crack Night. Sitting before a bright hearth fire, they
> can feast on the appropriate foods of the night and of the
> season--cider and apples and nuts.
>
>
>
> NOVEMBER
>
>
> November 1: All Saints' Day
>
> THIS DAY, formerly known in England as All Hallows and in
> France called "Toussaint," honors, as its name implies, all
> the saints canonized and uncanonized, known and unknown.
> Long ago the church bells rang for most of the night before
> All Saints' Day to praise the saints "risen in their glory."
> Everywhere patronal and family saints are especially
> remembered. It is a feast to give them praise rather than to
> ask favors of them, a day for praising them to God rather
> than asking them to remember the living to Him.
>
> The observance of this feast merges into the next, which is
> All Souls' Day, so that by evening it has become the eve of
> the day of the dead. On All Souls' Eve the graves in Hungary
> are lighted with candles and decorated with flowers. Indeed,
> the custom of visiting the cemeteries and adorning the
> graves of relatives and friends with wreaths and bouquets
> prevails in most Latin and Central European countries.
>
> In Czechoslovakia there is an old tradition of eating
> special cakes on All Souls' Eve, and of drinking cold milk
> "to cool the souls in Purgatory." In Belgium also a
> particular variety of cakes is baked, and it is an old
> superstition that "the more one eats of them the more souls
> will be saved from Purgatory."
>
> In many old English towns, maids still go "souling" on All
> Souls' Eve, that is, singing for cakes, and one hears such
> ancient ballads as:
>
>                 Soul! soul! for a soul-cake!
>                 I pray, good misses a soul-cake--
>                 An apple or pear, a plum or a cherry,
>                 Any good thing to make us merry,
>                 One for Peter, two for Paul,
>                 Three for Him who made us all.
>
>
> Soul Cakes
>
> 1 yeast cake                       2 cups milk
> 1/2 cup sugar                      6 cups flour
> 1/4 cup lukewarm water             1 teaspoon salt
> 1/4 lb. butter                     3 teaspoons cinnamon
>
> Dissolve the yeast cake with 1 teaspoon of sugar in the
> lukewarm water and let it stand in a warm place. Cream the
> butter with the sugar. Add the milk which has been scalded
> and slightly cooled and then add the yeast. Sift the flour
> with the salt and cinnamon and add to the mixture, kneading
> for a few minutes. Place in a bowl and allow it to rise in a
> warm place to double its bulk. Shape the dough into round
> buns and bake at 375 degrees F. for about thirty minutes or
> until lightly browned. Originally, these cakes were shaped
> like men and women and were given raisins or currants for
> eyes.
>
>
> November 2: All Souls' Day
>
> After the feast in honor of the saints in heaven, comes the
> day of praying for the dead, particularly for members of the
> family, so "that they may quickly attain to the fellowship
> of the heavenly citizens."
>
> As we have said, many of the observances of this day take
> place on the eve. In the Old World lights were set in
> windows to guide the departed back to their homes, and food
> was placed beside a candle or lighted lamp on the table to
> await them. In Brittany, where belief in the supernatural is
> intensified on this night, the people, dressed appropriately
> in black, hurry home after vespers to talk together about
> the departed, speaking of them in low tones as if at a
> funeral. On the table with the best cloth are placed plates
> of bread and cheese and mugs of cider for the refreshment of
> the departed ones. As the living sit whispering together,
> they hear, or seem to hear, in creaking floorboard and empty
> benches about the table the movements of the ghosts who have
> come to rest that night in their former home. And knowing
> that the saddest of all are the homeless dead who roam about
> the countryside on this one night of the year permitted them
> on earth, it is a custom of Celtic people to set food and
> drink on doorstep and window sill, so that homeless spirits
> too may have a share.
>
> In Italy, and especially in Sicily, good children who have
> prayed for the dead through the year are rewarded by having
> the "morti" leave gifts, sometimes cakes, none the less
> welcome because they have been made by the hands of mundane
> bakers. Especially good are these "Fave dei Morti," and as
> fine a reward for a pious child as was the "Pretiolium" or
> pretzel of the Middle Ages.
>
>
> Fave dei Morti (Beans of the Dead)
>
> 1/4 lb. almonds               butter, size of a walnut
> 1/4 lb. sugar                 1 teaspoon cinnamon
> 2 tablespoons flour           1 egg
>              1/2 lemon peel, grated
>
> Pound some of the almonds (unblanched) with some of the
> sugar in a mortar, and then rub through a sieve. Continue
> this process until all of the almonds and sugar have been
> used. Any of the mixture remaining in the sieve should be
> pounded again until it is fine enough to pass through the
> sieve. Work this paste with the flour, butter, cinnamon,
> egg, and lemon peel until the whole is quite smooth. When
> done, roll into long thin rolls; divide into small pieces
> and shape them to resemble a broad bean. Bake on a greased
> tin at 350 degrees F. for about twenty minutes or until
> light brown. Though soft at first they will harden when
> cold.
>
> In Poland on All Souls' Day vespers are sometimes sung in
> the churchyards, and alms are given to the poor who in
> return are expected to offer prayers and petitions for the
> dead of the donor's family. Lighted candles are placed on
> the graves to drive away the bad angel so that "the Lord may
> count on that night the number of souls belonging to
>
> In Spain every theater gives a performance of the famous
> play "Don Juan Tenorio" and thrills anew to the drama of the
> wicked lover who is dragged to hell by the ghost of the fair
> damsel to whom Don Juan proved unfaithful. The "Dia de
> Muertos" is an occasion so important in Mexico that its
> observance lasts for several days. Several days before, on
> October 30th, the souls of dead children are said to revisit
> their homes and spend the night. They are welcomed with
> flowers and food in gourds, as many gourds as there are
> "angelitos"--souls of dead children expected. And in the
> doorway of homes are placed chocolates and cakes and a
> lighted candle for those children who have no one to
> remember them.
>
> On the Day of the Dead, Mexican crowds stream into the
> cemeteries long before daybreak, bearing flowers, candles,
> and food. Breads, candies, and cakes have been made in the
> form of grinning skulls with eyes of shining purple paper,
> of little chocolate hearses and coffins and funeral wreaths.
> With picnic gaiety the families group about the graves in
> the cemeteries, everyone laughing and enjoying the fine
> fiesta and sharing the food they have brought. And as in
> Spain, in the evening the whole village repairs to see the
> perennial drama of the faithless Don Juan and his luckless
> lady.
>
>
> Pan de Muertos (Bread of the Dead)
>
> 1 yeast cake                    2 cups sugar
> 1/4 cup lukewarm water          6 eggs
> 5 cups flour                    1/3 cup orange blossom
> 1 teaspoon salt                      water
> 1 cup butter                    1/3 cup milk
>                 1/4 cup anisette
>
> Dissolve the yeast in the lukewarm water and let it stand in
> a warm place. Sift the flour with the salt. Taking about
> half the flour, add the yeast, mix well, and allow to rise
> in a greased bowl in a warm place until double in bulk.
> Cream the butter with the sugar; add the egg yolks and the
> orange blossom water. Then add the remaining flour, the milk
> and anisette. Mix well and knead for a few minutes. Then add
> the egg whites, one at a time, kneading after each addition.
> Finally add the fermented dough and beat and knead until
> thoroughly mixed. Allow it to rise in a greased bowl in a
> warm place until double in bulk. Knead once more and divide
> into two portions. Remove a bit of the dough from each
> portion, enough to form two "bones." Shape the dough into
> round loaves and moisten the tops with water. Place the
> "bones" in the shape of a cross on each loaf and bake at 375
> degrees F. for about fifty minutes or until done. The loaves
> are usually covered with a light sugar glaze when baked.
>
>
> November 3: Feast of Saint Hubert
>
> Late in the eighth century, so runs the story, a hunter
> named Hubert, neither better nor worse than he should have
> been, was tracking a stag through the forest of the
> Ardennes. As he readied himself to shoot the animal with his
> arrow, he was startled when the stag turned suddenly in its
> flight, and he saw between its antlers a luminous cross.
> This experience caused Hubert to change his way of life, and
> he never hunted again. Yet only a few centuries later he was
> known as the patron of hunters, and is a saint greatly
> honored in France and Belgium.
>
> Saint Hubert lived a full life. He became bishop of Tongres
> and traveled through his huge diocese on horseback and by
> boat, preaching and building churches to the glory of God.
> He was the friend of the great of his day--Pepin of Heristal
> and Charles Martel among them--and also of the poor. In
> particular his heart went out to prisoners, and he would
> secretly place food for them before their dungeon windows.
> As he died he said to those about him, "Stretch the pallium
> over my mouth for I am now going to give back to God the
> soul I received from Him."
>
> In parts of France and Belgium there has long been a custom
> of holding stag hunts on Saint Hubert's Day, and the hunters
> gather before the chase for Mass and the blessing of men and
> horses and dogs. After the hunt is over, those taking part
> gather for a bountiful breakfast consisting of fish, meat,
> salad, cheese, and dessert. Naturally the meat is venison of
> some sort, and the salad may well be one of dandelion
> greens.
>
>
> Venaison Roti (Roast Venison)
>
> If the venison is young, it does not need marinating;
> otherwise marinate several hours or even overnight. For the
> marinade use 1 pint of vinegar, 1 pint of red wine, several
> bay leaves, 4 shallots, 2 sliced carrots, 1 lemon cut into
> thin slices, some freshly ground pepper, and a handful of
> juniper berries. Carefully remove the skin from a loin of
> venison without tearing the meat and wipe it with a damp
> cloth. Lard the loin symmetrically with bacon (not larding
> pork). Dust with salt and pepper, cover liberally with
> butter, and roast in a hot oven for one hour, basting almost
> continuously with the butter in the pan and 2 cups of sour
> cream. Remove the meat to a hot platter; carefully stir 1
> tablespoon of flour into the pan, then add a cup of hot
> stock, cook for several minutes, and strain through a fine
> sieve. (Though not orthodox, a leg of lamb may be
> substituted but in that case marinate for several days.)
>
>
>
>   
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