SC - Corned beef

[Christine A Seelye-King]

>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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