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HEY! I'm cooking stew!

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complain jane Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-27-05 04:49 PM
Original message
HEY! I'm cooking stew!
:9
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Richard Steele Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-27-05 04:50 PM
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1. Beef, or squirrel?
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Kire Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-27-05 04:54 PM
Response to Reply #1
2. Mouse
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Richard Steele Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-27-05 04:59 PM
Response to Reply #2
4. Not as popular as it once was, the mouse....
Mice in Cream (Souris à la crème)
Skin, gut and wash some fat mice without removing their heads.
Cover them in a pot with ethyl alcohol and marinate 2 hours.

Cut a piece of salt pork or sowbelly into small dice
and cook it slowly to extract the fat.
Drain the mice, dredge them thoroughly in a mixture of
flour, pepper, and salt, and fry slowly in the rendered fat
for about 5 minutes.
Add a cup of alcohol and 6 to 8 cloves, cover and simmer for 15 minutes.

Prepare a cream sauce, transfer the sautéed mice to it,
and warm them in it for about 10 minutes before serving.


http://bertc.com/cooking_rats.htm
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complain jane Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-27-05 04:55 PM
Response to Original message
3. Beef!
Edited on Sun Nov-27-05 04:56 PM by the dogfish
on edit: with biscuits!
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Richard Steele Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-27-05 05:09 PM
Response to Reply #3
5. Beef with biscuits? I'm getting hungry just reading that!
I think I'll go thaw a small roast...
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