-=> Quoting Bill Swisher to Jim Weller <=-

 -=> JIM WELLER wrote to RUTH HAFFLY <=-
 
 BS> I would attribute the darker meat to "slow muscles" with their
 BS> greater hemoglobin capacity.

Exactly. That's why chickens have slightly darker meat in their legs
and thighs than their breast and wings but hard swimming, migratory
birds also have dark breasts and wings as well as legs and thighs.

 BS> I just took a stress test and it seems I'm made of malfunctioning
 BS> "quick muscles".

 It takes me 2 hours to take a one hour nap.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Hash A La Normandie
 Categories: Canadian, Historical, Beef
      Yield: 4 servings
 
      3    Onions
      1 tb Fat
    1/2 c  Cooked potatoes
      2 c  Cold beef
    1/2 c  Meat stock or gravy
           Salt and pepper
 
  Cut onions in cubes and fry in fat until brown. Slice beef and add
  to onions, then add potatoes and stock. Season and cook 15 minutes.
  
  Recipe by: By Betsy Newman
  Welland Tribune January 16, 1945
  From: Http://Wellandhistory.Ca
 
MMMMM
 

Cheers

Jim


... The closest I ever got to time travel: going back for seconds.

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