SC - List Administrator admonishment

[Michael F. Gunter]

>
>Bonne commented:
>> Drat!  in the final planning of my feast, I let myself fall prey to a
>> "traditional" recipe for corned beef. Now I've got three weeks to
>> substitute something else.
>
>Perhaps some of the files in the FOOD section of my Florilegium might
>help or give you some ideas:
>ham-msg           
>roast-meats-msg  
>roast-pork-msg   
>pickled-food-msg  

I'll have a look at the pickled food recipes, but not anything roasted.  
One of the advantages of the corned beef was the boiling of it.  I have 
more burner space than oven space and even with the loan of a smallish 
pig cooker, having one roast meat and one boiled meat was a good plan.  
I also have tarts in the first course and pies in the second course and 
cakes for dessert.  

Has anyone served plain boiled meat?  My british husband gags at the 
thought--but I suspect he's had too much boiled mutton at school.  The 
method used to be very common, it must be possible to do it well.   A 
good sauce would be necessary I think.   

Bonne
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