In case there's any doubt that the Uk and the US are different places, in
the US one doesn't find mutton unless one has a sheep for a friend. Tho I
suppose that there might be a grek butcher in NY who can get it for me at a
price above rubys.
This wasn't always true. In my early childhood my mother made mutton stew,
once.
Not so easy to get pheasant, either, tho easier than mutton.
Mark
At 06:43 PM 11/28/2004, Christopher Walker wrote:
><snip>
>since we are on a British list, here is a link of the page I sent in which
>might be of interest, and there are links to all sorts of cuisine
><snip>
>
>I can recommend the pheasant stewed 'in the French fashion'. Having all the
>ingredients to hand, I cooked it this evening on a whim.
>
>Tutto fa brodo, as it were.
>
>You do need a decent mutton stock.
>
>CW
>_____________________________________________________
>
>'Art does not solve problems but makes us aware of their existence'
>(Magdalena Abakanowicz )
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