Subj : St. Fergus 10
To   : All
From : Dave Drum
Date : Mon Mar 29 2021 22:26:54

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fergus' Mince & Tatties
 Categories: Beef, Vegetables, Potatoes, Grains, Wine
      Yield: 6 Servings

      1 lg Onion; peeled, thin sliced
      1 lg Leek; cleaned, halved
           - lengthwise, then thin
           - sliced across
      1 lg Carrot; peeled, halved
           - lengthwise, then thin
           - sliced across
      4 cl Garlic; peeled, chopped
           Splash of EVOO
      2 lb Ground beef
      2    Tinned tomatoes
           Handful of oatmeal
      1    Shot glass of Worcestershire
           - sauce
    1/3    Bottle of red wine; my
           - gesture to the Auld
           - Alliance
           Chicken stock as needed
           Sea salt & black pepper
     12    Proper boiling potatoes

  In a large pan, sweat the onion, leek, carrot and garlic
  in the splash of olive oil until softened. Add the
  mince, giving it a healthy stir to break it up. Add the
  tinned tomatoes, crushed in your hand--a subliminal
  gesture. Keep stirring and add the oatmeal, not so much
  that you end up with a porridge.

  Stir, add the Worcestershire sauce and red wine, then
  stir again. Take a view on the liquid content; if it
  seems a wee bit dry, add some stock. You are looking for
  a loose lava consistency. Check for seasoning.

  Now allow the mince to simmer gently for 1 1/2 hours, if
  not 2 (if it is drying out, add more stock). Time allows
  the mince to become itself, as is the case for most of
  us.

  While the mince cooks, peel the potatoes and simply boil
  them in salty water. After a long journey, there is no
  dish more welcoming. Also, a dram doesnCÇÖt go amiss.

  RECIPE FROM: https://www.hungryforever.com

  Uncle Dirty Dave's Archives

MMMMM

.... If at first you don't succeed, find out if the loser gets anything.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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