[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.

cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"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
505-925-9590


More information about the Sca-cooks mailing list