[Jonathan Edwards wrote of Sarah], “They say there is a young lady in (New Haven) who is loved of that Great Being, who made and rules the world, and that there are certain seasons in which this Great Being, in some way or other invisible, comes to her and fills her mind with exceeding sweet delight; and she hardly cares for anything, except to meditate on him… she has a strange sweetness in her mind, and singular purity in their affection… you could not persuade her to do anything wrong or sinful... She is of a wonderful sweetness, calmness and universal benevolence of mind…. She will sometimes go about from place to place, singing sweetly; and seems to be always full of joy and pleasure; and no one knows for what. She loves to be alone, walking in the fields and groves, and seems to have some one invisible always conversing with her.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Meat	6	Servings

INGREDIENTS

4		Lamb shanks; Koshered, well trimmed; cut into 6 pieces
1	ts	Sage
1	ts	Curry powder
1 1/2	tb	Olive oil
1	tb	Minced garlic
3	tb	Minced shallot
1/3	c	Minced onion
1/3	c	Minced green bell pepper
3	tb	Worcestershire sauce
1/4	c	Tomato juice
1/4	c	Kosher red wine; dry (optional)
1/2	c	Chicken stock (or more)
		Minced fresh basil or dill

INSTRUCTIONS

Date: Mon, 1 Apr 1996 22:32:01 -7
From: arlenes@holly.ColoState.EDU
Preheat oven to 375 F. Wash meat under hot running water; dry well. Prick
in several places. Combine seasoning; rub all over meat.
Heat 1 tbs. oil in lge. enameled Dutch oven. Add meat and brown over med.
heat on one side. Scoop up with spatula and turn. Add remaining oil and
minced ingreds. Stir and cook with meat until mixture browns lightly. Pour
off any fat.
Combine Worcestershire sauce with tomato juice, wine and 1/2 c. of stock.
Pour around sides of pot.  Bring to boil. Cover and bake in center of oven
for 30 min. Turn and baste. Re-cover and bake for 1 hr. longer, turning and
basting every 20 min. (Add some of the remaining stock if liquid evaporates
before cooking is completed.) Stir salt into sauce; then spoon over meat.
Serve on warmed individual plates sprinkled with basil or dill. Frances
Prince's New Jewish Cuisine
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #94
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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