Subj : Today in History - 1746
To   : All
From : Dave Drum
Date : Thu Apr 06 2023 04:41:00

06 April 1746 - THE BATTLE OF CULLODEN IS SCOTTISH JACOBITES' LAST
STAND: A pitched battle near Inverness between Scottish Highlanders and
British Loyalists results in thousands of casualties for the Scots, and
a victory for the Brits that will lead to a cracking down on the
Scottish clan system and a depopulating of the Highlands.

It was the final confrontation of the Jacobite rising of 1745. On 06
April 1746, the Jacobite army of Charles Edward Stuart was decisively
defeated by a British government force under Prince William Augustus,
Duke of Cumberland, on Drummossie Moor near Inverness in the Scottish
Highlands. It was the last pitched battle fought on British soil.

Charles was the eldest son of James Stuart, the exiled Stuart claimant
to the British throne. Believing there was support for a Stuart
restoration in both Scotland and England, he landed in Scotland in July
1745: raising an army of Scots Jacobite supporters, he took Edinburgh by
September, and defeated a British government force at Prestonpans. The
government recalled 12,000 troops from the Continent to deal with the
rising: a Jacobite invasion of England reached as far as Derby before
turning back, having attracted relatively few English recruits.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Big Charlie's Gumbo
 Categories: Beef, Stews, Vegetables, Herbs, Chilies
      Yield: 10 Servings
 
      2 tb Butter
      3 cl Garlic; minced
      2 c  Chopped onion
    3/4 c  Chopped celery
      1 lb Okra; chopped (opt) *
    1/4 c  Butter
    1/4 c  All-purpose flour
    1/2 lb Cubed beef stew meat
      8 c  Water
     16 oz Can whole tomatoes; w/juice,
           - chopped
  1 1/2 ts White sugar
  1 1/2 tb Chopped fresh parsley
      1    Sprig fresh thyme
      2    Turkish bay leaves
        pn Salt
    1/2 ts Ground cayenne pepper
        pn Ground black pepper
      1 lb Andouille sausage; in 1/2"
           - pieces
    1/2 lb Crabmeat; flaked
      1 lb Medium shrimp; peeled,
           - deveined, tails off
    1/2 ts Hot pepper sauce
    1/4 c  Worcestershire sauce
    1/2    Lemon
 
  * Double the celery if not using okra.
  
  Melt butter in a large skillet over medium heat. Cook
  garlic, onions, celery and okra, stirring constantly
  until golden brown. Set aside.
  
  In a large heavy bottomed stock pot over medium-high
  heat, combine 1/4 cup of butter and flour. Cook,
  stirring constantly, until the roux becomes chocolate
  brown. Stir in the vegetable mixture, and stew meat.
  Cook, stirring, until vegetables are tender, and meat
  is evenly brown. Stir in water, tomatoes and sugar.
  Season with parsley, thyme, bay leaves, salt, cayenne
  pepper and black pepper. Bring to a boil, reduce heat,
  and simmer for 2 1/2 hours, stirring occasionally.
  
  Add shrimp, crabmeat and andouille to stock pot. Stir
  in hot pepper sauce and Worcestershire sauce. Remove
  seeds from lemon and squeeze juice into stock pot.
  Simmer an additional 10 minutes, stirring occasionally.
  Remove bay leaves, sprinkle with file powder, and serve.
  
  Recipe by: Eric Bernabe
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... To catch rabbits. hide behind a bush and do carrot calls.
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