Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Veal, Main dish, Italian	6	Servings

INGREDIENTS

1/4	c	All-purpose flour
		Salt
		Pepper
4	lb	Veal shanks, cut into 2-inch pieces
1/4	c	Olive oil
4		Celery stalks, chopped
3		Carrots, chopped
2		Onions, chopped
3		Garlic cloves, minced
1 1/2	c	White wine
1 1/2	c	Chicken stock
1	ts	Dried sage
1	ts	Dried rosemary
1		Bay leaf
1/4	c	Tomato paste
1/2	c	Fresh parsley, chopped
2	tb	Grated lemon rind
4		Garlic cloves, minced

INSTRUCTIONS

GREMOLATA
Braising transforms the fibrous toughness of less expensive veal shanks to
melting tenderness while dissolving their gelatin to a luxurious sauce. As
a bonus, the centre of the bone is filled with delicious marrow, which can
be scooped out with a small spoon.
In plastic bag, combine flour, 1 ts salt and 1/2 ts pepper. Add a few
pieces of veal and shake; repeat with remaining veal. In Dutch oven, heat
oil  over medium-high heat; brown shanks in batches. Remove shanks and set
aside.
Add celery, carrots, onions and garlic; cover and cook over low heat for
about 8 minutes or until onions are softened. Return veal to pan. Stir in
wine, chicken stock, sage, rosemary, 1/4 ts salt and bay leaf; bring to
boil. Reduce heat; cover and simmer, stirring occasionally, for 60-70
minutes or until veal is tender. Stir tomato paste into pan; cook,
uncovered, for about 15 minutes or until sauce is thickened. Season with
salt and pepper to taste. Discard bay leaf.
Gremolata: Meanwhile, in small bowl, combine chopped parsley, lemon rind
and garlic. Sprinkle Gremolata over individual servings.
6 servings for $19.22 CDN [Mar/95]
Source: Canadian Living magazine, Mar 95 Presented in article by Jan Main
"Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
[-=PAM=-]   PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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