[Sca-cooks] Salisbury Steak

[Sue Clemenger]

Sauce Robert?
--maire, wishing she was having some of this for dinner

Phil Troy / G. Tacitus Adamantius wrote:


> It seems as if any edible gravy is fine, but my preference is for the 
> meat not to be submerged, cooked or finished in it for any period of 
> time. I think the original concept is for a sort of dryish crusty 
> exterior with moist meat inside. I like the mustard and butter 
> garnishes, too, and have also made a mustard sauce mounted with butter 
> in the pan, a little like some period versions of Sauce Robert.
> 
> Adamantius
>