[Sca-cooks] Salisbury Steak

[Dianne & Greg Stucki]

----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, August 27, 2004 9:24 PM
Subject: Re: [Sca-cooks] Salisbury Steak


> Also sprach Dianne & Greg Stucki:
> >  > I think overcooking, and braising the meat in the chemical gravy, are
> >>  other culprits for why this dish is so bad in school cafeterias, on
> >>  airplanes, etc.>>
> >
> >I serve it with a mild onion and mushroom gravy. SOOO much better than
the
> >crap served at school, and takes very little time. And even my mega-fussy
> >children will eat it!
>
> 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

I make the gravy separately, and add it as I serve the meat. The mustard and
butter sauce sounds yummy to me, and DH would love it, but not so sure about
the kids...

Laurensa
>
> -- 
>   "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
> -- Susan Sheybani, assistant to Bush campaign spokesman Terry
> Holt, 07/29/04
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