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Recipe for "sabbath-stew"

NAME

     SABBATH-STEW - European Jewish traditional sabbath stew
     This is a food that religious Jewish people eat on  Saturday
     afternoon.   Religious  people  do  not cook on Saturday, so
     this food must be put on the stove on Friday, before sunset.
     It  then cooks overnight, filling the house with a delicious
     aroma, until after  services  Saturday  afternoon.   Shabbos
     means  ``Saturday''  in  Hebrew, and choulnt means ``a mish-
     mosh'' in Yiddish.  (choulnt in fact comes  originally  from
     the  French  chaud  lent  which  means  ``warm slowly'') The
     amount of each ingredient depends on what taste  one  likes,
     how  much  is  available,  and  the tradition handed down by
     one's parents or Rebbitzin (Rabbi's wife).

INGREDIENTS (Serves 4-6)

     500 g     meat
     500 g     meat bones
     500 g     potatoes
     100 g     barley
     150 g     red beans
     150 g     lima beans
     5         small onions
     100 g     carrots
     1-1.25 l   water
               salt
               seasoning, to taste

PROCEDURE

          (1)  Put everything in a big pot, season to taste,  and
               let it cook over a low fire over night.  It should
               cook 18 to 24 hours.
          (2)  The water should not boil dry, nor should  a  high
               fire be used, or it will burn.

NOTES

     Variations: Some communities add some eggs (in  the  shell),
     and lots of curry. (in which case it is called Chamin, which
     means ``warm food.'')

RATING

     Difficulty: easy.  Time: 15 minutes preparation, 1 day cook-
     ing.  Precision: no need to measure.

CONTRIBUTOR

     Mike Trachtman
     Weizmann Institute, Rehovot, Israel
     mike@wisdom.BITNET
     mike%wisdom.bitnet@wiscvm.ARPA