Hello All!
This is just a little note to say that we're off for three weeks' holidays on 
Saturday (14th Sept). We are visiting Hungary, which is where my mother comes 
from. Apart from Lake Balaton and Budapest, we'll also be travelling to some 
of the less well known areas, and definitely taking in some vineyards and 
winemakers during our trip. Tokay is one region which springs to mind.
If you have written to me recently, therefore, and haven't received a reply, 
it isn't out of rudeness, it's because I'm away.
In the meantime, to make your mouths water, here's a recipe which I've posted 
before, but which we cook regularly, and love. It's cheap - if you use 
chicken leg portions in place of the duck, and easy.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Goose Legs in Lecso
 Categories: Main dish, Poultry, Vegetables, Hungarian
      Yield: 4 servings
      4    Goose legs **
           Salt & pepper
           Lard or Goose fat
      5 oz Onions; chopped finely
    1/2 ts Paprika
      2    Garlic cloves; mashed
      1 lb Lecso-=OR=-
MMMMM---------------------LECSO INGREDIENTS--------------------------
      1 lg Onion; finely sliced
      2 oz Streaky bacon; small cubes
      2 lb Green paprikas
      1 lb Tomatoes; peeled & cut up
  3 1/2 oz Lard
           Salt & pepper
  NB ** This recipe can equally be made with duck or chicken legs.
  Clean legs thoroughly, singe them & remove remaining feather stubs.
  Wipe with a damp cloth and dry thoroughly. Heat a little lard or
  goose fat in a large frying pan, and over brisk heat, adding each leg
  after a little delay to allow the pan to reheat between additions,
  fry the legs till a good golden brown on both sides. Remove from the
  pan as they are done, and continue until all the legs have been
  fried. Add the onion, and cook over slightly lower heat until nicely
  softened, adding garlic after a short while. Meanwhile, season the
  legs on both sides with salt & pepper.
    When the onions are softened, stir in the paprika, followed almost
  instantly by a little water. Paprika should always be fried very
  briefly, but it burns easily, hence the above. Return the meat to the
  pan, and then lower heat to a minimum. Simmer very gently, turning
  from time to time, until the meat is tender. During this simmering,
  if all the liquid evaporates, add a little more water, as needed, to
  make a thickish gravy.
    Add the lecso, bring back to the boil and simmer very gently,
  shaking from time to time to prevent sticking, until the legs are
  really tender.
    Sprinkle with finely chopped parsley and serve with plain boiled
  potatoes.
    To make lecso
    -------------
   Cube the bacon and cook over moderate heat in the lard until the fat
  runs. Meanwhile, slice the onions finely, wash, core and cut the
  paprika peppers into large chunks, and peel and cut up the tomatoes.
  When the bacon is half cooked add the onions, fry a little over brisk
  flame, then add green peppers and tomatoes. Season lightly, and cook
  covered, stirring occasionally until reduced to an unwatery stew.
    Recipe adapted from J Venesz "Hungarian Cuisine"
   and MMed by IMH Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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