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The Quilt Inn Country Cookbook
Aliske Webb
As people age they lose their memories. They also lose their sense of smell.
Maybe the memories went with the smell.
It’s the nose that remembers when.
The best part of my day off nose-walk is returning to the aroma of Michael
cooking spring lamb and vegetables, or a fresh-baked rhubarb pie.
The Maxwell Q. Klinger Lamb and Pork Ecstasy
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1/2 lbs. lean lamb stewing meat, in cubes
1/2 lbs. lean pork stewing meat, in cubes
stalks celery, chopped
carrots, chopped
onion, chopped
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/2 lb. baby carrots
/2 lb. fresh broccoli
/2 lb. baby onions
/3 cup cognac
2/3 cups dry white wine
Chicken stock
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/2 tsp. ground mace
/4 tsp. cinnamon
/2 tsp. salt
fresh ground pepper to taste
Mix cognac, wine, mace, cinnamon and 1/2 tsp. salt. Pour over meat cubes in
shallow bowl. Chill overnight, stirring occasionally. Drain meat. Reserve 3/4 cup
marinade.
Mix chopped celery, carrot and onions and layer in bottom of large Dutch oven
or ovenproof dish. Pour reserved marinade over top and simmer for 5 minutes. Layer
meat cubes and sprinkle with 2 tsp. salt. Cover and bake at 350F for 1 1/2 to 2 hours
or until meat is tender.
Steam baby carrots, broccoli and baby onions.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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