Subj : Update on Glen Jamieson
To   : All
From : Dave Drum
Date : Sun Feb 26 2023 07:52:59

Got this in e-mail from Kevin:

"I have received an update from Glen...

"Staying 1 more night. Was told home early in morning.  Female Dr asked 
if I could walk easily. I danced around and offered to dance with her.  
Male African Dr amused."

He hasn't changed!!!"

So it would seem.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lambs' Tongues Piquant
 Categories: Lamb/mutton, Offal, Herbs, Vegetables, Nuts
      Yield: 2 Servings
 
      4 sm Lambs tongues
           +=OR=+
      2 md (or lg) lambs tongues
      1 md Onion; peeled, trimmed
      1 lg Carrot; scrubbed, trimmed
      1    Turkish bay leaf
      6    Allspice berries
      6    Black peppercorns
           Salt
      2 tb Olive oil
      1 lg Onion; peeled, sliced fine
      2 tb Flour
      1 c  Cooking liquid; from tongue
      2 tb Red wine vinegar
      2 ts Demerara sugar; or lt brown
           - sugar, or Turbinado sugar
      1 tb Sultanas (white raisins)
           Fresh lemon juice
           Fresh ground black pepper
      2 ts Flaked almonds; toasted
 
  To prepare and cook the lambs' tongues: soak the tongues
  for several hours then place in fresh cold water and bring
  to the boil. Drain immediately. Heat enough water to cover
  tongues with the onion, carrot, bay leaf, allspice berries
  and peppercorns and a little salt.
  
  When at boiling point add the parboiled tongues, lower the
  heat to simmering point and cook very gently until really
  tender, about 1 hour.
  
  If using the tongues immediately, skin and pick out the
  little bones and gristle. If using later, they can cool in
  the liquid, but remove the skin and bones whilst warm, it
  will be easier than when they are cold.
  
  For piquant sauce: heat the oil, add the sliced onion and
  cook gently until soft and golden. Stir in the flour, cook
  for a moment or two, then make a lump-free sauce by
  gradually stirring in the tongue stock.
  
  In a separate pan, heat the vinegar with the sugar then,
  stirring constantly, allow it to boil until the mixture is
  syrupy. Add to the sauce, stirring in well. Add the
  sultanas, season with lemon juice, salt and pepper. The
  sauce should be nicely piquant.
  
  To serve, slit each lamb's tongue in half lengthways,
  place in a warm dish and pour over the sauce. If the
  tongues are not already hot, cover the dish with foil or a
  lid and warm through in a preheated oven at 360ºF/180ºC
  for 25 minutes. Before serving, garnish with the toasted
  almonds.
  
  VARIATIONS == Prepare a mushroom and onion sauce with 1
  large onion, finely chopped, cooked gently in 2
  tablespoons of butter, then add 3 cups of sliced mushrooms
  and continue cooking until moisture has evaporated and the
  mushrooms are tender. Add 2 tablespoons of sweet vermouth
  and season with salt and freshly ground black pepper. Pour
  over the tongues sliced lengthways, sprinkled with 2
  tablespoons of grated Parmesan cheese and reheat in a
  preheated oven at 360ºF/180ºC for 25 minutes.
  
  PRESSURE COOKER == Use to cook the tongues. Prepare and
  parboil as above. Place with liquid and flavourings in
  cooker, bring to HIGH pressure and cook 15 minutes, then
  remove from the heat. Continue recipe as above.
  
  MICROWAVE OVEN == Cooking the tongues in the microwave is
  not recommended, but the onions can be microwaved, with
  oil or butter [melt it first], covered, for 4 minutes on
  HIGH. If making the piquant sauce in the microwave,
  substitute cornflour for the flour in the recipe.
  
  LAMBS' TONGUES PIQUANT can be successfully reheated in the
  microwave; cover it tightly with plastic cling and nuke it
  on REHEAT or 80% for 12 minutes or until bubbling hot.
  
  ACCOMPANIMENTS ==- Creamed potatoes or pasta with a side
  salad or a simple, crisp vegetable, such as beans or mange
  tout.
  
  from JUST FOR TWO by JANET LAURENCE
  
  typed by KEVIN JCJD SYMONS
  
  From: Kevin Jcjd Symons - 20 Feb 99
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Man does not live by bread alone. He must have peanut butter" Dave 
Gardner
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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