SC - Re: substitutions
CBlackwill@aol.com
CBlackwill at aol.com
Thu Apr 20 00:38:01 PDT 2000
Just take a boneless lamb leg roast, brown it off in butter, throw in some
onions, parsnips and turnips, some beef stock, fresh rosemary and garlic, and
then chuck in a can of Guinness Stout. Done. Best Lamb dish you'll ever
have, guaranteed (and periodoid, too, if I am not mistaken)
Balthazar of Blackmoor
Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.
- Mark Burgess
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