MSGID: 1:229/452 4A1977A1
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> A whole bunch of totally unrelated fish are named butterfish
 JW> in different parts of the world.

 DD> Fish names are very fungible to American marketroids.

 JW> It's a world wide problem, not just in your country.

 JW> In India lizard fish are sold as Bombay Duck.

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

 JW>       Title: Bombil Batata Bhaji (Bombay Duck)
 JW>  Categories: Indian, Fish
 JW>       Yield: 6 servings

And "back in the day" chicken was more expensive than veal or pork - so
things like this happened.

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

      Title: Mom's City Chicken
 Categories: Pork, Breads, Cheese, Herbs
      Yield: 5 servings

  1 1/2 lb City chicken; (pork or veal
           - pieces cut in cubes)
           Salt & pepper
      2 lg Eggs; beaten
      1 c  Seasoned bread crumbs
    1/2 ts Paprika
      2 tb Parmesan cheese
    1/2 c  Oil

MMMMM---------------------------GRAVY--------------------------------
    1/2 c  Broth
      2 tb Flour

  Set oven @ 350ºF/175ºC.

  Add your eggs to a shallow bowl and beat

  In a separate bowl add your breadcrumbs, paprika and
  Parmesan cheese.

  If your pork and veal aren't already placed on skewers,
  do so by alternating pork and veal pieces.

  Sprinkle meat with salt and pepper.

  Dip the skewered meat in the egg and then the bread
  crumbs. Set aside and finish the rest of the meat.

  Heat your skillet to medium high and once hot, add
  your oil.

  Once the oil is hot, place your meat in the pan and
  turn the skillet down to medium. Brown skewered meat
  on all sides. About 2-3 minutes on each side.

  Once the meat is browned, place in a baking dish and
  cover with aluminum foil.

  Bake for 20 minutes or until the pork is no longer pink
  inside.

  To make the gravy turn the skillet on to medium heat.

  Add the broth to the skillet and break up all the
  browned bits.

  Add the flour a little at a time and whisk well so
  there are no lumps.

  Pour over cooked meat. (this did not make much gravy
  for me but it was tasty.)

  RECIPE FROM: https://mylifecookbook.com

  Uncle Dirty Dave's Archives

MMMMM

... "You have not failed until you quit trying." -- Gordon B. Hinckley

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