SC - Possible corned-beef substitutes
Bonne of Traquair
oftraquair at hotmail.com
Mon Mar 22 07:20:31 PST 1999
>
>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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