[Magdalen] A la Rescheche du Temps Perdu.

[Jay Weigel]

My first husband did a fine thing with beef heart. Trimmed it, and simmered
it with veggies, spices, and herbs overnight, then sliced it thinly and
made gravy. You couldn't tell it from a pot roast, and it is, after all,
muscle meat. It made fine sandwiches, too, and didn't fall apart. He wasn't
a nice person, but he did become a chef.

On Thu, Mar 12, 2015 at 12:47 PM, Susan Hutchinson <shutchinsonca at gmail.com>
wrote:

>
> On 2015-03-11, at 7:49 PM, Jay Weigel wrote:
>
> > I like beef and chicken liver, and I've eaten beef heart, but any further
> > interest in organ meats stops right there.
>
> My British roots are deep and wide -- so deep and wide that I have to go
> back to the 18th century to vary that -- and that takes me to Holland! So
> steak and kidney pie is soul food to me! Yum! Makes a lovely rich gravy.
> Love heart and liver too. Offal is not awful! At least to me. I also hate
> to see waste. If an animal is going to die so that I might eat, then all
> that is edible of the animal should be eaten and not wasted. For me, it's
> about respect. Other views might vary.
>
> blessings
> Susan
>
>
>
>
> The Rev. Susan Hutchinson
> 604-319-7148
> shutchinsonca at gmail.com
>
>