Subj : Tofay in History - 1714
To   : All
From : Dave Drum
Date : Tue Aug 01 2023 05:32:24

01 August 1714 - A GERMAN TAKES THE THRONE OF GREAT BRITAIN: German-born
George Louis now reigns over Britain following the death of Queen Anne,
with the 54-year-old becoming the first monarch of the House of Hanover.
Much of the British public will deem him "too German," but art and
architecture will flourish in the new Georgian Era.

During George's reign the powers of the monarchy diminished, and Britain
began a transition to the modern system of cabinet government led by a
prime minister. Towards the end of his reign, actual political power was
held by Robert Walpole, now recognised as Britain's first de facto prime
minister. George died of a stroke on a trip to his native Hanover, where
he was buried. He is the most recent British monarch to be buried
outside the United Kingdom.

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

      Title: Georgian Lamb Stew
 Categories: Lamb/mutton, Herbs, Potatoes, Vegetables, Wine
      Yield: 6 servings

      1 lb Boneless lamb shoulder; in
           - cubes
  1 1/2 lb Eggplant,; unpeeled, diced 
      5    Yukon Gold potatoes; peeled
           - cubed
     10    Roma tomatoes; peeled,
           - chopped
      1 lg Onion; chopped
      1 lg Bell pepper; cored, chopped
    1/2 c  dry red wine
      2    Bay leaves
      3 cl Garlic; pressed
           Salt & fresh ground pepper
           Vegetable oil
      2 tb khmeli-suneli spice mix *

  Set the oven @ 350ºF/175ºC. 

  Heat a pot of water to a boil and keep warm. Warm some
  vegetable oil in a skillet and brown the lamb over high
  heat. Transfer the meat to a large oven-proof Dutch oven
  or earthenware pot. 

  Add more oil to the skillet and add onion and pepper.
  Saute, stirring, until the onion is translucent and
  golden, about 15 minutes. Add tomatoes, garlic, red
  wine, bay leaves, black pepper, and khmeli-suneli mix.
  Stir, cover, and cook over low heat for 15 more minutes.

  Discard the bay leaves, transfer the sauce to the Dutch
  oven and arrange on top of the meat (but do not mix).

  Arrange a layer of potatoes on top of the sauce and
  finish with a layer of eggplants. Add enough boiling
  water to the pot to reach just below the top of the
  eggplants. Season with salt. 

  Cover the pot and bake in the oven for 1 hour or until
  the potatoes are cooked through. Remove the lid and mix
  well, taking care not to crush the eggplant cubes. Serve
  with a garnish of fresh vegetables and herbs. 

  * You can make your own khmeli-suneli by combining equal
  amounts of ground coriander seeds, cloves, black pepper,
  fenugreek seeds and leaves, basil leaves, bay leaves,
  marjoram, savory, mint, hyssop, dill, and parsley. Add a
  pinch of cayenne pepper. The resulting powder can be
  stored in a cool, dry place indefinitely. However, it is
  a good idea to pack it as airtight as possible, as it is
  highly fragrant.

  RECIPE FROM: http://www.ruscuisine.com

  Uncle Dirty Dave's Archives

MMMMM

.... " 'NEW & IMPROVED' may be newer - but it isn't always improved." Dave Drum

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