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.Gabriel never sees what I am doing because he needs all his concentration to chop the carrots, mushrooms and onions.This is how I usually cook cul de veau a l’angevine, as Gabriel likes to call it or just plain veal pot roast, but it is delicious, especially the sauce! It will serve up to 8 people.Ingredients2 kg, or about this, of rump of veal (plain quality rump of beef would also do if all the fat is removed.)125 g of bacon125 g of ham125 g of butter100 g of chopped up onion500 g of mushrooms roughly chopped100 g of diced carrots1 bouquet garni, a few leaves of tarragon, a sprig of rosemary and black pepperJust less than half a bottle of dry white wine3 egg yolks200 ml of creamJuice of half a lemon3 cups of beef stock or make up using powdered stockA dessertspoon of plain flourMethodRub the veal with the pepper and a little finely chopped rosemaryIn a heavy bottomed large pot fry the diced bacon and ham in the butter.Remove and reserve the bacon and ham from the pot and add the veal.Brown it on all sides.Add onions, carrots, flour, the wine and the beef stock and combine.Add the bouquet garni.Cook very slowly on the stovetop for at least 2.5 hours.Remove the bouquet garni.Add the reserved bacon, ham, tarragon leaves and mushrooms and cook very slowly for another hour.Remove from the heat.Gently mix three egg yolks with the cream and stir into the liquid in the pot without boiling.Add the lemon juice and stir and the dish is ready to serve.Remove the meat, carve and serve with the sauce and your favourite accompaniment—pasta, potato, greens, salad or whatever.Brenda BovarySpecial Biscuit DipThis is Duncan’s recipe.Duncan was observed actually making this dip and careful notes were taken of quantities and the method used.Duncan dictated the recipe under supervision, as follows:First you must catch a bush turkey and I usually use a simple leg snare of very fine wire carefully laid in the leaf litter.You must check the snare very regularly because you don’t want the beast to get stressed.If you can’t get a bush turkey or someone tells you this is illegal in your area, then a wood pigeon or a crow make equally good special biscuit dip.If for some strange reason you don’t want to use any of the above, then you probably prefer to waste good money buying a dead bird that has been grown and killed by the dead bird dealers in your area.This is fine because these birds, usually chickens, are bigger and the dealers always keep them pretty fresh these days.IngredientsLeft over roast bird meat removed from the bones and chopped up very very finely.All the bones and every single piece of the bird after the meat has been removed.Water; just enough to barely cover the bones and other left over bits using a medium sized pan.Pepper and a very little salt2 x hot red chillies deseeded and chopped very very finely.A few sprigs of parsley chopped very very finely.MethodBoil the bones and bits in the water for about an hour allowing the water to reduce a little (not too much) to get all the goodness out of the bones into the water.Give it a stir now and again.Strain the liquid from the bones and keep the liquid.Skim off any fat from the surface of the liquid.You can then throw the bones out into the yard or wrap them and bin them if you must!It is important to have the same volume of chopped up meat as you use of liquid stock to get the correct consistency for the dip.Combine meat and liquid and add the chillies, salt and pepper and parsley into the dish or dishes you want to serve the dip in.Allow to cool and set in the fridge if you have one.It can be used as biscuit dip but I usually have it on toast for my breakfast.Duncan StuartAcknowledgementsThe authors would like to thank the following who all contributed in some way to the creation of the book Riotous Retirement.The wives of the authors, Marjorie Robertson and Denise Smallwood, who put up with excessive husband enthusiasm for the project and probably in both cases, neglect of other more important husbandly duties.Both read and criticised without fear or favour each and every story.This was not always appreciated at the time but these points of view were always acted on of course.Marjorie also insisted on a very thorough proofread before the manuscript went to the editor even although her husband said, that was like washing your sheets before putting them to the laundry.But the manuscript was indeed very carefully proofread.The authors also thank our other readers who all took their responsibility very seriously indeed; Sylvia Buxton and Ria Fewster, two ladies who live in a retirement village and are therefore in a good position to cast a very critical and informed eye on the stories; Claire Hardke who provided very useful and detailed comment on each and every story and the members of Nightwriters, a group who meet fortnightly and criticise each others writing.Thanks also go to Shirley Clark who so cleverly crafted the verses that follow each story and Gary Young who provided the cover illustration and skillfully sketched activities by all the major characters in the book.And a very big thank you to our publisher, Agneau Press and all their associates who organised the myriad of other processes associated with producing a book.Both authors value all the help they have had and this book would not have been as it is without such support.Thank you one and all.Brian Robertson and Ron Smallwood.Tell us what you thinkWe would love to hear from you.Contact Brian and/or contact Ron.All our details are on the website at riotousretirement.com.You will be guaranteed a reply.Ask us anything you like.Above all if you have enjoyed this book then please leave us a book review on Amazon at our Riotous Retirement page.Just scroll down to where it says ‘Customer Reviews’, click on ‘Write a customer review’ and tell us what you liked about the book.We are both very grateful to our readers—thank you all very much for buying this book, and we hope you will also buy the next book in this series.More information for our readers.Find out more information about this book, about the authors, the publisher, their contact details and links to more books written by Brian at riotousretirement.com [ Pobierz całość w formacie PDF ]