SC - Custard and Corned Silverside

[Lee-Gwen Booth]

- ----- Original Message -----
From: Adamantius

> I think Lady Brighid was thrown by the use of the word "silverside",
> which isn't the term here in the USA. I believe silverside is a cut of
> the round, or leg, of beef, so called for a particular shiny membrane on
> one side of the meat. In the US, we occasonally see corned beef round,
> but more often it is brisket, cut from the side of the animal. (And
> brisket tastes better too, neener neener!)

Hrumph - we have corned brisket too!  But thanks for the information.

Gwynydd