SC - idle thoughts are tools of the cook...

[Laura C. Minnick]

Greetings, all!

	A question for those of you who are not off warring with each other...
	I was thinking of making a roast in the very near future, something
that could be served sliced cold, maybe with sauce. I had thought
immediately of Cormarye from _Curye of Inglysch_, but that's a pork
roast, and I'd prefer not to use pork this time. Does anyone have an
idea for something like Cormarye, but beef? Or would the same recipe
work with beef? I don't recall ever making a major substitution like
that before. Any ideas?

'Lainie
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