Some Swiss Recipes

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     Title: Zeughauskeller Potato Salad
Categories: Salads, Swiss, Potatoes, Vegetables
  Servings:  8
 
      1 c  Beef stock
      1 c  Chicken stock
  3 3/4 lb Mealy potatoes
    1/2 oz Fresh parsley
           Small onion
    1/2 c  Salad dressing
 
  (The Zeughauskeller is a big, cheerful restaurant in Zuerich which
  specializes in sausages, as well as serving steak, chicken, fish, and very
  good beer and Swiss wine, in an atmosphere of relaxed history [the
  restaurant building used to be the town armory, and working weapons still
  hang on the walls].  The following recipe is for their potato salad.
  They go through twenty metric tons of it per year.)
  
  (This recipe is an early approximation of the original recipe.  All
  amounts have been converted from the original metric, and reduced.)
  .
  Salad dressing:  About 1/2 C of a good mayonnaise, the fresher the
  better -- I think the Zeughauskeller makes their own fresh, every day --
  mixed to taste with German-style mustard (i.e. a sharp yellow mustard
  rather than a brown one).
  
  Every utensil must be scrupulously clean, then scalded, including pans.
  ~- Peel and cut up potatoes.  Cook until "almost ready", then drain
  (trying to retain starch).  Put in pan.  -- Pour BOILING stock over
  potatoes to bring out the starch and bind the potatoes together.  Let sit
  45 minutes to absorb.  -- Chop parsley and onions (to taste) by hand.  Add
  to potatoes, toss;  let sit in hot mixture to add flavor.  -- Pour salad
  dressing over salad:  toss.
 
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     Title: Engadiner Gerstensuppe / Engadine Barley Soup
Categories: Soups, Swiss
  Servings:  4
 
      8 oz Ham or smoked tongue
      8 oz Stewing beef
  5 1/2 oz Barley
      2 oz Haricot beans
      8 oz Diced potatoes
      1    Small cabbage
      3 T  Cream
      1 oz Flour
 
  Bring ham, beef, barley and beans to boil in about 30 fl oz water, and
  allow to simmer for about 2 hours.  Add shredded cabbage and potatoes
  (other vegetables such as carrots and celery can be added if desired).
  After a further hour's cooking, thicken soup with cream previously blended
  with the flour, bring to the boil once more, and serve.
  
  From TANTE HEIDI'S SWISS KITCHEN, Eva Marie Borer / shared by Diane Duane
 
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     Title: Kloesschensuppe / Little Dumpling Soup (Oberlandner)
Categories: Soups, Swiss
  Servings:  4
 
    100 ml Water
    1/4 ts Salt
    1/2 oz Butter
  1 3/4 oz Flour
      1    Egg, well beaten
      3 T  Grated Parmesan
    1/2 c  Chopped parsley
      1 l  Beef stock
 
  Heat the butter, salt and water together until boiling. Add all the flour
  at once and stir until the dough cleans the pan. Then allow to cool.
  Combine the beaten egg with the dough mixture: then add the Parmesan and
  the chopped parsley. Form into small dumplings with two teaspoons. Heat
  the beef stock and poach the dumplings in it gently for about 5 minutes.
  Serve.
  
  From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM
  THE GRAUBUNDEN, by the Chur Chapter of the Swiss Womens' Institutes 
 
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     Title: Maluns / Long-fried Potatoes, Graubuenden Style
Categories: Swiss, Vegetables
  Servings:  4
 
      1 kg Parboiled potatoes 2 da. old
    350 g  Flour
      2 t  Salt
    100 g  Herb butter or margarine
           Butter shavings
 
  Peel the parboiled potatoes and grate them on the coarse side of the
  grater.  Sprinkle over them the flour and salt, and stir together lightly.
  Heat the butter and stir in the potato-flour mixture.  Keep the heat low
  and steady, and stir almost constantly until the potatoes form large
  "crumbs" and are golden brown.  When done, shave butter over the top
  before serving.  Serve with Milchkaffee (half and half milk-and-coffee)
  and applesauce (a sharp or tart one is best).
  
  From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE
  GRAUBUNDEN, by the Chur chapter of the Swiss Women's Institutes /
  translated by Diane Duane
 
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     Title: Basic Fondue (Fondue Neuchateloise)
Categories: Swiss, Cheese, Cheese/eggs, Dairy, Main dish
  Servings:  1
 
  2 1/2 fl Dry white wine
           Clove garlic
  5 1/2 oz Emmental and Gruyere cheese*
      1 t  Cornstarch
    1/2 fl Kirsch**
           Shake pepper
           Grind fresh nutmeg
      6 oz White bread, cubed
 
  (Note:  the above measurements are for *each* person.  Multiply by your
  number of guests.)
  .
  * Grated and mixed half and half.
  
  ** This is Swiss cherry firewater:  clear, dry-tasting -- *not* "cherry
   brandy", which is sweet. Most good liquor stores should carry it,
   at least one of the US brands like Hiram Walker, or else maybe Bols.  The
   best Kirsch is "Dettling" brand from Switzerland:  another good one is
  "Etter".
  
   -- In Switzerland, fondue is usually perpared in a "caquelon", an
   earthenware dish with a handle, glazed inside;  but any enamelled saucepan
   can be used, or a not too shallow fireproof dish.  Rub the inside of the
   pan with half a cut clove of garlic, and let it dry until the rubbed
   places feel tacky.  Put the wine in the dish and bring it to a boil.
   Slowly start adding cheese to the boiling wine, and stir constantly until
   each bit is dissolved, then add more.  When all the cheese is in, stir
  the kirsch into the cornstarch well, then add the mixture to the cheese
  and keep stirring over the heat until the mixture comes to a boil again.
  Add freshly ground pepper and nutmeg to taste.  -- Remove the dish to on
  top of a small live flame (Sterno or alcohol burner) and keep it bubbling
  slowly.  Bread should have been cubed -- about 1-inch cubes -- for
  spearing with fondue forks and stirring around in the cheese.  The old
  custom is that if you accidentally lose the bread into the cheese from the
  end of your fork, if you're male, you have to buy a round of drinks for
  the table:  if you're female, you have to kiss everybody.  (Hmm.)
  
  Other fondue info:  Do not drink water with fondue -- it reacts unkindly
  in your stomach with the cheese and bread.  Dry white wine or tea are the
  usual accompaniments.  Another tradition:  the "coupe d'midi", or "shot in
  the middle", for when you get full:  a thimbleful of Kirsch, knocked
  straight back in the middle of the meal, usually magically produces more
  room if you're feeling too full.  Don't ask me how this works...it just
  does.  -- The crusty bit that forms at the bottom of the pot as the cheese
  keeps cooking is called the "crouton", and is very nice peeled off and
  divvied up among the guests as a sort of farewell to dinner.
 
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     Title: Potroasted Kid, Locarno Style (Capretto Alla Locarnese)
Categories: Swiss, Meats, Main dish
  Servings:  4
 
      2 lb Boneless kid or lamb
           Salt
           Pepper
      3 T  Butter
  1 1/2 t  Ground sage, or
  2 1/2 t  Fresh sage
      6    Juniper berries, crushed
    1/2 t  Dried mint, or
      1 T  Fresh mint
    1/8 t  Ground cinnamon
    1/8 t  Nutmeg (fresh if poss.)
      1 c  Dry white wine
      1 c  Heavy cream
      1 T  Rum
 
  Cut the meat into bite-sized pieces.  Sprinkle the meat with the salt and
  pepper.  Heat the butter in a casserole, and add the sage, juniper
  berries, mint, cinnamon and nutmeg.  Cook, stirring constantly, for 3
  minutes.  Add the meat and brown on all sides.  Lower the heat and add the
  wine.  Simmer, covered, until the meat is tender (it took me a little more
  than an hour with the kid I had).  Remove the meat and keep warm.  Strain
  the sauce.  Put the sauce back in the casserole, and stir in the cream and
  rum.  Bring to a boil and reduce to the consistency of heavy cream.
  Return the meat to the sauce and heat through.  Serve with dry boiled rice
  and green peas.  (it says here:  but I served it with wide homemade egg
  noodles, and I think that works better than rice would, even if not
  strictly the way they would do it in Locarno.)
 
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     Title: Spatzli (Egg Noodles)
Categories: Swiss, Dumplings, Pasta
  Servings:  4
 
      3 c  Flour; Unbleached
      1 t  Salt
    1/4 t  Nutmeg (optional)
      4    Eggs; Large, Beaten
    1/2 c  (or more) Water
    1/4 c  Butter
 
  Sift flour, salt and nutmeg together in a bowl.  Pour eggs and 1/4 cup
  water into middle of flour mixture, beat with a wooden spoon.  Add enough
  water to make the dough slightly sticky, yet keeping it elastic and stiff.
  Using a spaetzle machine or a colander with medium holes, press the
  noodles into a large pot full of boiling salted water.  Cook noodles in
  the water about 5 minutes or until they rise to the surface.  Lift noodles
  out and drain on paper towels.  Brown noodles in melted butter over low
  heat, and serve with a main dish.  Or, don't bother browning them, and
  serve in/with soup, or with stew.
  
  (Another method for shaping the noodles is to spread the mixture on a
  wooden board and cut off little pieces, dropping them in the boiling water
  and fishing them out quickly when they're done.)
  
  (Be prepared to write off your first few attempts at spaetzle, by the way.
   They are very labor-intensive, and a little miscalculation with the time
  in the hot water can ruin them.  One joke I heard about them while in
  Switzerland:  Man in restaurant to chef --  "These spaetzli are terrible!"
   Chef:  "How dare you!  I've been making them since before you were born!"
   Man:  "Yes, but did you have to leave them in the water that long?!")
 
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     Title: Roesti (Swiss-style Potato Cake)
Categories: Swiss, Main dish, Vegetables
  Servings:  4
 
  1 3/4 lb Potatoes (see below)
      3 oz Butter, lard or bacon fat
  1 1/2 T  Water or milk
 
  This is a favorite dish of German-speaking Switzerland.
  Besides being served as a side dish with meat or fish, it is sometimes
  eaten on its own, for lunch or even breakfast, with milky coffee.
  
  The potatoes should be boiled in their jackets the day before. These
  should be waxy potatoes of the potato-salad kind. The next day, peel them
  and grate them on the coarsest blade of the grater. Heat a large heavy
  frying pan, and let the fat get hot: then put in the potatoes, sprinkle
  with salt, and fry, turning them constantly. When they have soaked up the
  butter or whatever, add more. Now form a "cake" by pushing the potatoes
  from the edges of the pan into the middle and flattening down the top.
  Sprinkle with the water or milk, reduce heat, and cover with a lid or
  inverted dish. Shake the covered pan occasionally to keep the potatoes
  from burning, and leave on low heat for at least 15 minutes. The potatoes 
  must stick together, but not to the bottom of the pan. When cooked, turn 
  the cake out onto a plate, bottom side up, and serve. (Or alternately, 
  brown the other side as well.) . Variations: (1) Saute 2 T chopped onions 
  in the fat before adding thte potatoes. Don't let them brown. Also note 
  that in this version, the potatoes will need less fat. (2) Saute 2 - 3 1/2 
  oz. diced bacon before adding potatoes. You won't need any extra salt. (3) 
  Sprinkle cooked potatoes with grated cheese before serving, and heat it 
  briefly in the oven to melt it. 
 
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     Title: STOLLEN
Categories: Breads, Holiday, German, Cunningham
  Servings:  2
 
    1/2 c  Chopped candied citron
    1/4 c  Chopped candied angelica
    1/2 c  Golden raisins
           :Boiling water
      8 tb Butter
      2 pk Dry yeast
      1 c  Milk; warmed
      1 ts Salt
      2    Eggs; slightly beaten
    2/3 c  Granulated sugar
    1/2 ts Mace
    1/4 ts Ground cardamom
  5 1/2 c  All-purpose flour (about)
    3/4 c  Chopped blanched almonds
      2 tb Confectioners' sugar
 
  PREHEAT OVEN TO 350F. Combine the citron, angelica and raisins in a small
  bowl, pour boiling water over to cover, then stir and let stand. Melt the
  butter and let cool to lukewarm. Sprinkle the yeast over the milk in a
  large bowl, stir, and let stand a few minutes to dissolve. Add the salt,
  eggs, butter, granulated sugar, mace and cardamom, and mix well. Add 2 cups
  of the flour and beat vigorously until smooth. Add 3 more cups flour, 1 cup
  at a time, beating well after each. After adding the last cup, beat until
  the dough holds together in a shaggy ball. Turn out onto a lightly floured
  surface and knead for a minute or 2, sprinkling on more flour if necessary
  to keep it from being too sticky. Let rest for 10 minutes. Drain the fruits
  and raisins in a strainer and press firmly to remove excess water.
  
  Sprinkle the fruit and nuts over the dough, and resume kneading until the
  dough is smooth and elastic. Add a little more flour as necessary to keep
  it from being too sticky. Place in a greased bowl, and turn the dough about
  to coat all surfaces. Cover and let rise until double in bulk. (This dough
  is especially rich, and the first rise might take as long as 3 hours,
  depending on the temperature of your kitchen.) Punch the dough down and
  divide in half. Shape and pat each piece into an oval about 10 inches long
  and 4 1/2 inches at the widest part. Fold almost in half the long way,
  bringing the upper edge only about 2/3 of the way over, so the bottom edge
  extends beyond the top. Place the loaves on a greased baking sheet, leaving
  several inches between them. Cover lightly and let rise for 45 minutes.
  Bake in a preheated 350F oven for about 40-to-45 minutes, until nicely
  browned. Remove from the oven and dust with the confectioners' sugar
  sprinkled through a sieve, then transfer to racks to cool.
  
  Makes 2 Loaves
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
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     Title: Fasnachtskiechli / Carnival Treats (Basel)
Categories: Swiss, Cookies
  Servings: 10
 
     10    Eggs
    100 g  Sugar
      1    Grated lemon rind
    1/2 dl Cream
     50 g  Butter (melted)
      1 kg Flour
 
  Mix well and roll out 1/2 cm thick.  Cut out rounds and fry in deep fat
  (200 C).  Dust with powdered sugar.
  
  E Guete!  (More or less, Switzerdeutsch for "Bon appetit!".)
 
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     Title: Salm nach Basler Art / Salmon Basel Style
Categories: Swiss, Fish, Main dish
  Servings:  4
 
      4    Pieces filleted salmon
    1/2    Lemon
           Salt
      2 T  Flour
           Pepper
      2    Onions (in thin-cut rings)
     50 g  Butter
      3 T  Oil
      1 dl Fish stock
 
  Season the fillets with salt and pepper, squeeze the lemon juice over
  them, and leave to marinate for a short time.
  
  Dredge the onion rings in the flour. Shake off the excess.
  
  Dredge the fish in the remaining flour, then brown quickly in the combined
  butter and oil for 5-6 minutes on each side. Brown the onion rings as well
  (after the fish have been removed from the pan).
  
  Arrange the fish on a warm plate and cover with the onion rings.  Deglaze
  the pan with the fish stock and serve as a sauce over the salmon.
  
  Serve with boiled potatoes.
  
  (From a recipe handout from the GLOBUS chain of department stores in
  Switzerland.  The Globus distributes about 50 recipes a month in punched
  "notebook" format, to make them easier to keep and refer to.)
 
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     Title: Gluhwein (from Buhrer's SCHWEIZER SPEZIALITATEN)
Categories: Beverages, Swiss
  Servings:  8
 
      1 l  Good red wine
    1/4 l  Water
    1/2    Stick cinnamon
      2    Cloves
    200 g  Sugar
           Grated rind of 1 lemon
 
  Combine the ingredients in a pan and heat (don't boil!):  strain and
  serve.
 
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     Title: Swiss "French" Salad Dressing
Categories: Swiss, Salads
  Servings:  8
 
      1 t  Salt
           Fresh-ground pepper
      1 t  Mustard
     10 fl Olive oil
      1 t  Sugar
  3 1/2 fl Vinegar
      1    Egg, or
      2 T  Cream
           Stock or water
 
  Blend together all the ingredients except the stock or water in a blender
  or food processor until quite smooth.  Add enough stock or water to give a
  lightly coating consistency.  Put in a screwtop jar and keep in the
  refrigerator.  Use within 3-4 days.
  
  (from A TASTE OF SWITZERLAND, Sue Style)
 
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     Title: Fruit Bread, Glarus Style (Glarner Fruchtebrot)
Categories: Swiss, Breads, Desserts
  Servings:  8
 
      1    Package yeast
    3/4 c  Milk
    3/4 c  Water
      4 T  Butter
      3 c  Flour
      1 t  Salt
MMMMM-------------------------FOR THE FILLING:------------------------------
     12 oz Dried pears
      6 oz Dried prunes, pitted
    2/3 c  Raisins
    3/4 c  Walnuts, coarsely chopped
      1 T  Kirsch
  2 1/2 T  Sugar
      1 pn Ground cloves
      1 pn Nutmeg
      1    Egg yolk
 
  Dissolve yeast in lukewarm milk:  add melted butter.  Sift flour with the
  salt.  Add milk to flour.  Knead until smooth, allow to rise in covered
  bowl in a warm place, about 1 hour.  Soak pears and prunes overnight in
  cold water.  Cook in the soaking water about 20 minutes, drain off water
  and put fruit through a meat grinder.  Add coarsely chopped nuts to the
  fruit mixture.  Soak raisins in kirsch:  add to the mixture, along with
  sugar and spices.  Knead mixture into one-third of the dough, and shape
  into two narrow loaves.  Roll out remaining dough, cut into two
  rectangles, and wrap around the fruit loaves.  Fold the ends under and
  place on metal baking sheet with the seam on the bottom.  Prick several
  times with a fork.  Allow to rise in a warm place for one hour.  Brush
  with egg yolk and bake in a pre-heated 340F oven for about one hour.
  
  (From CULINARY EXCURSIONS THROUGH SWITZERLAND, Sigloch Editions, D-7118
  Kuenzelsau, Germany, 1985,1988.  No ISBN.  A translation of KULINARISCHE
  STREIFZUEGE IM SCHWEIZ, by the same publisher. These people specialize in
  German regional cookbooks:  other titles (unfortunately not translated)
  include "culinary excursions through" Swabia, Bavaria, Hesse, the
  Rheinland, Friesland, Baden, Franconia, Pfalz, Westphalia and
  Niedersachsen.)
 
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     Title: Chocolate Fondue a la Chalet Suisse
Categories: Swiss, Desserts, Chocolate
  Servings:  4
 
      3    3-oz bars Toblerone
    1/2 c  Light or heavy cream
      2 T  Kirsch, brandy or Cointreau
 
  (A note from Diane Duane: This recipe I include because of personal
  interest.  It was invented in the 1950's at the New York restaurant of an
  old friend of ours, Konrad Egli.  Konni is now retired, and Chalet Suisse
  is unhappily long gone:  but the dessert lives on, and has made its way
  back to Switzerland.)
  
  Break the Toblerone into separate triangular pieces.  Combine all the
  ingredients in a saucepan or small chafing dish.  Stir over *low* heat
  until the chocolate is melted and smooth.  Serve in a chafing dish over
  low heat.
  
  For dunkables, serve each person a plate with one, or a combination, of
  the following:
  
  Angelfood cake, or ladyfingers, cut in chunks
  Orange or tangerine slides, strawberries, bananas
  Profiteroles of puff pastry
  
  
  (From THE SWISS COOKBOOK, Nika Standen Hazelton, Atheneum, NY, 1967.  ISBN
  0-689-70363-5.  My copy is the sixth printing, dated 1973.)
 
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     Title: Weggeliteig (Button Rolls)
Categories: Swiss, Breads
  Servings:  8
 
      2 c  Hot water (120-130F)
      1 c  Nonfat dry milk
      2 T  Sugar
      2 t  Salt
      5 c  All-purpose or bread flour
      2    Pkg. dry yeast
      2 T  Each lard & veg. shortening
      1    Egg, beaten, mixed with a
           - pinch of salt
 
  Grease a large baking sheet (or have ready a Teflon one).
  
  In a large mixing or mixer bowl pour the hot water and add the milk,
  sugar, salt and 2 cups flour.  Stir to blend.  Add the yeast:  stir.
  Measure in the shortening.  (The recipe's creator, a Swiss baker, insists
  that half of the shortening should be lard if you're attempting to
  duplicate the original flavor.)  If working by hand, beat with a wooden
  spoon:  if in a mixer, use the flat beater.  When the shortening has been
  blended into the heavy batter, add the balance of the flour, half a cup at
  a time, until the dough is a shaggy mass and can be worked with the hands
  or under the dough hook.
  
  Knead for 8 minutes by hand or in the mixer, until the dough is soft and
  elastic.
  
  Place the dough in a greased bowl, cover tightly with plastic wrap, and
  set aside until it has doubled in bulk, about 2 hours.
  
  Turn dough from the bowl, and punch down.
  
  Divide the dough into 24 pieces, and roll each into a ball until any seams
  disappear.  When each ball is round and cohesive, fashion it into a long
  roll - 4 to 5 inches -- by pushing it back and forth under your flattened
  palm with considerable pressure.  Place the rolls end to end on the baking
  sheet with a three-inch space between the parallel rows.  If there is
  dough for more rolls than the baking sheet will accomodate, reserve it and
  repeat this step when the sheet and oven are available.
  
  Cover the rolls with wax paper and leave undisturbed for 40 minutes.
  Then brush each roll with the egg/salt mixture.  Leave uncovered for
  another 20 minutes.  At the end of the hour, brush again with the glaze.
  
  Preheat the oven to 375F.
  
  When the rolls have been brushed for the second time, face the long side
  of the rolls.  Hold scissors at a 45-degree angle, and snip 5 triangular
  cuts across each roll, about 1" long, down the center of each roll.  The
  points of the cuts will rise, forming "buttons".  Dip the scissors in
  water frequently so the points don't stick to the glaze.
  
  When all the rolls have been cut, place the baking sheet on the center
  rack of the oven.  Halfway through baking, turn the sheet end for end to
  equalize the heat on the rolls.  They are done when glossy brown, 35
  minutes.  Turn a roll over and tap the bottom crust to make sure the crust
  is firm.
  
  Place on a rack to cool somewhat before serving.
  
  (From BERNARD CLAYTON'S NEW COMPLETE BOOK OF BREADS, Simon & Schuster NY,
  1987.)
 
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     Title: Roast Chicken Stew / (*Braunes Gefluegelragout*)
Categories: German, Poultry, Main dish
  Servings:  4
 
      3 T  Butter
      2 T  Chopped onions
      2 T  Plain flour
    500 ml Beef stock
     50 ml Dry port or red wine
      2    Thick lemon slices with peel
      2    Bay leaves
           Salt and fresh-ground pepper
           Dash or two of wine vinegar
  1 1/4 lb Roast chicken (just the
           -meat, cut into bite-sized
           -pieces
  
  This recipe is perfect for those of us who get home dead tired,
  desperately tired but with no desire to actually *cook* anything.  The
  gravy can be cooked ahead of time and refrigerated or frozen:  or made on
  the spot, if you feel energetic.  The chicken you can roast yourself
  (again, if you feel like it) or pick up from the nearest place which
  roasts chickens and wraps them up for passersby (often using the kind of
  oven-with-rotating-spits which Peter refers to as "the chicken-torturing
  device"). Serve with mashed potatoes or noodles:  or, if you have energy
  enough, dumplings.
  
  Melt the butter in a heavy-bottomed non-reactive saucepan:  add the
  chopped onions and cook until translucent.  Add the flour, and cook until
  the *roux* is golden brown.  Pour in the beef stock and port.  Add lemon
  slices, bay leaves, salt and pepper.  Allow the sauce to cook for about 20
  minutes, stirring occasionally, then pour through a fine strainer, test
  for seasoning, and add vinegar and salt or pepper to taste.  Add the
  chicken pieces and heat over a low flame.
  
  Re:  the gravy:  There's never enough of it.  If I were you, I'd double
  the recipe.  You can always freeze what you don't use.
 
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