SC - Long - Help with the sauce for Cormary recipe

[CBlackwill at aol.com]

In a message dated 5/31/00 10:08:41 PM Pacific Daylight Time, 
stefan at texas.net writes:

> Folks, I'm new to this redacting stuff, so if you see problems with
>  my interpretation, please let me know.

Spot on, Stefan, if you ask me.  Particularly nice was the fact that you 
caught the reference to the drippings being captured and reserved, which 
certainly seems to indicate that the meat is dry roasted...

Balthazar of Blackmoor
Mr. Wizard, what happens when you combine pasta and antipasta?