Melba's Jammin' wrote:

> In article >,
> Joseph Littleshoes > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>
>>>In article >,
>>> Goomba38 > wrote:
>>>
>>>
>>>
>>>>lol, no, I must not have gotten that memo.
>>>>Now this batch will come out of the oven and I'll wonder if *that* is
>>>>the missing ingredient.... <sigh>
>>>
>>>
>>>Oven? What's it doing in the oven? Melt some butter in a skillet, dump
>>>in the mixture, brown it, flip it, brown it, eat it. Oven? I think
>>>you'd better come over and sit by me, Hon.
>>
>>One can also take a small loaf pan and butter it, line the inside with
>>thinly sliced raw potatoes as for potatoes anna, sprinkling with salt
>>and pepper and grated cheese as one forms a potato lining for the pan,
>>which is then filled with several thin layers of very lean ground meats
>>seasoned appropriately and separated into layers by several other layers
>>of the thinly sliced potatoes, cover with a final layer of thin sliced
>>potatoes and if desired a bit of wine poured over all before is is set
>>to cook in the oven for about 20 minutes in a hot oven, covering the top
>>with foil if it browns to fast.
>>
>>Un - mould sprinkle with cheese and brown under the broiler for a few
>>minutes or serve from the loaf pan.
>>--
>>JL
>
>
>
> But that's not hash, Joseph. Hash is put together in about 5 minutes
> and on the table in 15. :-) What you've got going is something else
> entirely. '-)

Well d'uh! its a variation on a Tuscan lamb or pork dish, where an
entire leg, shoulder or other large cut of lamb or pork is wrapped in a
covering of thinly sliced & seasoned potatoes and baked. The French do
a similar dish "ala boulangiere" but the potatoes are added after the
meat is 3/4 cooked.
--
JL