SC - Corned beef
Christine A Seelye-King
mermayde at juno.com
Thu Jan 21 09:02:13 PST 1999
>Simmer for another hour or so...take meat out, add cabbage, small red
>potatoes, quartered onions, 2 stalks of celery, halved carrots and a
>small bay leaf bringing back to a simmer...then I put the meat back in
on top of the veggies and simmer til the taters, carrots and cabbage are
>pierceable....serve with butter sprinkled with kosher or sea salt and
>lots of homebrewed ale
>
>(And I wonder why I can never seem to lose weight :D)
Oh, Man! That sounds just wonderful! If I bring some good rye
bread and my wonderful saurkraut, can I come over for dinner next time
you do this? (How far are you from Atlanta?)
Drooling,
Mistress Christianna
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