SC - meat pies (of a sort)

[Louise Sugar]

>.  The sauces I'm choosing are all from Pleyn Delit.  I am doing sauce
Cameline (#48), the
> garlic-pepper sauce, and the Very Good Sauce (red wine sauce) for poultry
> which is, I think, #58 or #59.  
> 
so much for my question on the validity/value of Pleyn Delit, answered by
someone whom I hold (oh don't I wish<g>) in the highest esteem

grateful, Puck
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