[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 
>horseradish an  
> addition to the usual salt? Did you use a prepared 
>horseradish sauce?  
> Or perhaps chopped, fresh horseradish mixed in the with 
>salt? I've  
> often liked horseradish sauce on top of slices of roast 
>beef (and  
> 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. 
>So, maybe  
> 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
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Office of Freshman Admissions

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