Subj : Today in History - 1964
To   : All
From : Dave Drum
Date : Wed Jan 11 2023 05:25:00

11 Janusry 1964 - U.S. SURGEON GENERAL ANNOUNCES DEFINITIVE LINK BETWEEN
SMOKING AND CANCER - United States Surgeon General Luther Terry knew his
report was a bombshell. He intentionally chose to release it on January
11, 1964, a Saturday, so as to limit its immediate effects on the stock
market. It was on this date that, on behalf of the U.S. Government,
Terry announced a definitive link between smoking and cancer.

The link had long been suspected. Anecdotal evidence had always pointed
to negative health effects from smoking, and by the 1930s physicians
were noticing an increase in lung cancer cases. The first medical
studies that raised serious concerns were published in Great Britain in
the late 1940s.

MMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saddle of Rabbit Roasted in Tobacco Leaf w/Garlic Sauce
 Categories: Game, Vegetables, Wine, Herbs
      Yield: 4 Servings
 
      2 tb Olive oil
      8    Rabbit shoulders; bone-in
      1 lg Carrot; scraped, diced
      1 lg White onion; diced
      1    Rib celery; diced
      6 cl Garlic; peeled, halved
      1    Juniper berry
      1    Sprig thyme
      1    Piece rosemary
    1/2    Stick cinnamon
           Water
      4 tb Unsalted butter
      6    Shallots; sliced thin
    1/2 c  White wine
    1/2 bn Flat-leaf parsley; chopped
    1/2 bn Tarragon leaves; chopped
    3/4 lb Chanterelle mushrooms;
           - halved
      4    Rabbit loins; butterflied
           - (cut down the center but
           - not split totally)
      4    Leaves blond tobacco
           Salt & ground black pepper
 
  Recipe courtesy Nicolas Le Bec of Restaurant Les Loges in
  Lyon, France
  
  Heat a stockpot with 2 tablespoons of olive oil over
  medium-high heat, sear the rabbit shoulders until they
  are a dark golden brown. Add the carrot, onion, celery,
  and garlic. Sweat vegetables for 2 to 3 minutes. Add
  the juniper berry, thyme, rosemary, and cinnamon stick.
  Add water to cover the ingredients and simmer for 30
  minutes.
  
  Heat a saute pan with 2 tablespoons of butter over
  medium heat, add the shallots and sweat until they are
  translucent. Add the wine and reduce by 1/2. Stir in
  the parsley and tarragon.
  
  Remove the rabbit shoulders from the stockpot. Remove
  the meat from the bone and chop fine. Strain the liquid
  in the stockpot through a fine sieve. Return sauce to
  stockpot. Simmer for 10 minutes and season with salt
  and black pepper.
  
  Heat a saute pan with 2 tablespoons of butter over
  medium heat, add the chanterelle mushrooms and saute
  until golden brown. Reserve warm on back of stovetop.
  
  Set oven @ 350ºF/175ºC.
  
  In a mixing bowl, combine the chopped meat and shallot
  mixture to form the filling. Season the rabbit loins
  with salt and black pepper. Fill the center of the loin
  with the filling. Roll the loin into a log shape. Wrap a
  tobacco leaf around each rabbit. Tie the rabbit with
  butcher's twine to keep its shape.
  
  Place rabbit onto a baking rack with a drip pan beneath.
  Roast in oven for 10 to 12 minutes. Remove rabbit from
  oven. Let rest for 5 minutes. Remove tobacco leaves and
  slice. Serve with sauteed chanterelle mushrooms.
  
  Yield: 4 servings
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  Uncle Dirty Dave's Archives
 
MMMMM

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