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Most recipes involve meat and offal from a calf, though, making sonofabitch stew something of a luxury item on the trail. Alan Davidson 's 1999 book Oxford Companion to Food specifies meats and organs from a freshly killed unweaned calf, including the brain , heart , liver , sweetbreads , tongue , pieces of tenderloin , and an item called the ...
Admiral William Henry Smyth wrote in his 1867 book, The Sailor's Word-Book: "Son of a gun, an epithet conveying contempt in a slight degree, and originally applied to boys born afloat, when women were permitted to accompany their husbands to sea; one admiral declared he literally was thus cradled, under the breast of a gun-carriage." [7]
Kalops (swe.) or palapaisti/vatkuli (fin.) is a Swedish and Finnish beef stew that contains beef, onion, allspice, bay leaf, and other spices. [1] It is often served with boiled potatoes and pickled beetroot. It was first described in a cookbook from 1755 by Cajsa Warg.
Thanks to Crock-Pots and other slow cookers, it's possible to come home to a fully-prepared (and hearty) dinner after a long day without having to whip out your cutting board and turn on the stove.
Examples include Crubeens/cruibín (pigs' trotters); pigs' tails; drisheen – a boiled blood sausage traditionally served with tripe; bodice – plain or salted pig ribs, cooked as a simple white stew, or as a salted bacon dish cooked with cabbage and turnip. In Cork, the word offal came to mean one specific dish – pig's backbone.
Initially, U.S. gun batteries would salute by firing one shot for each state in the Union. The practice of firing 21 shots in salute was formally adopted by the U.S. in 1875 to match the ...
A deputy's son "agreed to exchange a handgun, (later found to belong to his deceased father), for a sum of $300" back in February, the Hendry County Sheriff’s Office said in a statement.
Székelykáposzta also known as "cabbage stew a la Székely" or "Székely goulash" (known as "segedínský guláš" in Czech, "segedínsky guláš" in Slovak, "Szegediner Gulasch" in German, "segedin golaž" in Slovenian and "gulasz segedyński" in Polish) is a distinctive dish in Hungarian and Central European cuisine.