Rolled Plate Beef and Tender Pot Roast Techniques
The plate cut from beef, including rib ends and breast bone, is lean and fatty with connective tissue requiring moist heat to tenderize. Simmer gently near boiling for hours, then roll and braise or boil with vegetables, serving with horseradish sauce and potatoes to absorb flavorful broth.
Beef Plate, French Style Dish and Soap Lather Note
A historic recipe outlines Beef Plate French Style with shin, veal, and a bouquet in a kettle simmered hours until tender. Directions include mustard horseradish stock lemon juice and cream with seasonings. The text ends with a note that soap lather loosens oily film on skin to carry away dirt and germs.
The Fellowship of Prayer and Its Contemplative Theme
A brief religious reflection for Friday March 25 explores Mark 7:18-23, contrasting Jesus teachings with Jewish rabbinic thought. It notes temptation from worldly input, calls for inner purity, and ends with a prayer for a pure heart. The entry also honors Lieut Luis F Candelaria of Argentina for pioneering the 1918 Andean crossing by air.
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Jesus
Jesus Christ
Lord
Luis F Candelaria
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