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What to do
when the term "the other side of the train tracks"
has only symbolic meaning? Back in the classical days of society,
what was fashionable was defined much more easily. Today,
the line between "common" and "smart"
is ambiguous. Well, if there is ever any doubt about the social
ranking of anything… trust you taste buds and eyes. In
this next dish, you are welcome to dice the vegetables into
match sticks as one book suggests because "these days
the demands of time and convenience dictate that it is more
practical." Or you can say BLOW IT OUT YOUR ASS YOU UNEDUCATED,
BORN-IN-A-BARN, SOCIAL ROBOT and turn the vegetables into
their proper classical oval shape.
2 spoons
of olive oil
3 1/2 pounds of leg of lamb, cut into large cubes
1 pureed skinned and seeded tomato
6 new potatoes and carrots, carved into oval shapes
16 pearl onions
6 white turnips, cut into oval shapes
1 cup of green beans, cut into small pieces
1 cup of fresh green peas
1/2 cup fresh chopped parsley
salt and freshly ground pepper
To make
lamb stock:
First, cut the lamb off the bone and into cubes, make stock
out of about a pound of the meat and the bones by simmering
in an enough water to cover. Add a bouquet garni with fresh
spices and peppercorns and some aromatic vegetables (carrot,
celery chunks).
Boil
for about 2-3 hours until all the flavor has left the meat
and been absorbed in the water. Skim off the bubbly gunk when
necessary. Strain through cheese cloth.
To make
the stew:
Brown the remaining lamb cubes on all sides in hot oil in
a large heavy pot. Add stock and stir in tomato. Cover and
simmer gently for 1 hour. Add potatoes, carrots, onions, turnips,
salt, and pepper. Cover and simmer another hour. Skim off
a little of the fat.
Blanch
the peas and beans in simmering water for a minute until their
color sharpens. Drain and dunk in ice water to stop the cooking.
Add to the stew and reheat for a minute to warm up the peas
and beans. Before serving, sprinkle with fresh parsley.
Serves
8 smart folk or 60 anorexics.
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