SC - cuskynoles-My .02

[LrdRas@aol.com]

In a message dated 97-10-28 10:31:15 EST, you write:

<< Add any flavorings you want to, and have, to
 the cooking liquid, except for salt, which you should add at the end,
 when you know how much liquid you've got. Bring to a boil quickly over
 high heat, then lower the heat so the liquid is simmering gently, and
 let it go, partially covered, for about ninety minutes, or until tender.
 You may or may not want to stir in a pat of butter into your gravy
 before serving. This will enrich it and thicken it ever so slightly.
 
 Adamantius >>


If I could be so bold..........the addition of a carrot quartered, an onion
studded with 2 whole cloves, 1 small bay leaf and a stalk of celery cut into
large chunks would greatly improve the finished product. Simply remove the
vegies and either discard or serve as a garnish at the end of the cooking
process but before the gravy making. :-)

Ras
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