-=> Quoting Michael Loo to Jim Weller <=-

 ML> Of course the younger generation is getting to that total
 ML> ignorance state that Orwell predicted.
 
Luckily for the species, not all of them!

 JW> Lithuanian Braised Lamb

 ML> boiling the meat beforehand is an interesting wrinkle. Browned
 ML> meat is generally better than unbrowned meat

I agree but I tend to post recipes like these as they were written.

 ML> Prepare turbot.
 ML> Make a cut on its ventral side, the lightest side, near 
 ML> the gills, and remove its viscera.
 ML> Cut its fins all around and remove its tail.

But that leaves the backbone in. Here's how to fillet a flatfish;
it's a bit different than a "regular" fish.

https://tinyurl.com/turbot-fillets

Here; they fry the onions but not the meat before stewing ...

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

     Title: Macedonian Chomlek
Categories: Macedonian, Beef, Stews, Wine
  Servings: 4

    700 g  young beef
      1    larger onion
      1    head garlic
     80 sm bulb onions
    crushed (dried or fresh)
    pepper
      1 dl white wine
    100 g  butter
    parsley
    bay leaf
    salt, mixed spices, pepper

Cut meat into smaller cubes. Clean onions and garlic. Finely chop
large onion and parsley. Fry onion on some oil.

Put all ingredients in an earthenware pot with good lid, add spices
and mix well.

Add wine in the end and put thin slices of butter on top.

Put to cook on low fire (preferably on a wood-burning stove) covered
with a lid for several hours. If necessary, add warm water. Chomlek
shouldn't be be liquid, nor dry. It should thicken.

It's very important to have a good lid so food will cook better
without evaporation.

  From: Www.Macedoniancuisine.Com

MMMMM-------------------------------------------------
    

Cheers

Jim


... The government started fake conspiracy theories about Roswell Area 51.
... They want us to be distracted from the real secrets at Area 54.

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