[Sca-cooks] Cailte's Christmas dinner
Kathleen A Roberts
karobert at unm.edu
Wed Jan 3 07:04:06 PST 2007
On Wed, 3 Jan 2007 02:01:35 -0600
Stefan li Rous <StefanliRous at austin.rr.com> wrote:
> Cailte mentioned:
> I assume this bakes a roast coated in salt? Is the
> addition to the usual salt? Did you use a prepared
> Or perhaps chopped, fresh horseradish mixed in the with
> often liked horseradish sauce on top of slices of roast
> fried mushrooms) so this sounds like it might be good.
not encrusted, just covering the top of the roast.
prepared vinegar horseradish, yes.
> <<< sherried 'shrooms (to replace gravy) >>>
> Was this sauteing mushrooms in sherry? Although that
>sounds more like
> just delicious mushrooms and not anything like gravy.
> there's more to it than that.
sherried chopped mushrooms mixed in with the broth and pan
drippings, thickened a bit with cornstarch. actually more
gravy like when all was said and done.
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
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