[Sca-cooks] OP - roast beef accompaniment
susanrlin at gmail.com
Mon Dec 21 13:09:37 PST 2009
What is it in particular he doesn't like about the horseradish? I don't use
horseradish sauce - just grated horseradish. I'm also not a fan of sweet
with my savory (a big problem when working on feasts and meals for SCA
What about making a mint sauce (NO NOT mint jelly) like I do for lamb?
Pretty much just finely chopped mint and vinegar. I think I first had it in
England. Or there are things like garlic jelly. I also get many tapanades
from a company called Loredana's http://www.loredanas.com/ They may have
something that he would enjoy.
On Mon, Dec 21, 2009 at 2:03 PM, Kathleen A Roberts <karobert at unm.edu>wrote:
> so here is what i am working on....
> cranberry sauce : turkey :: x : roast beef
> after years of pushing it around his plate, i finally find out dear heart
> is not that fond of horseradish (and the accompanying sour cream) with his
> roast beef.
> anyone else have any ideas to fill in the equation? i am also toying with
> serving brussel sprouts w/ bacon and vinegar, harvard beets, cauliflower
> gratin and some kind of potato for the gravy.
> "Being Irish, he had an abiding sense of tragedy which sustained him
> through temporary periods of joy."
> W. B. Yeats
> Kathleen Roberts
> Coordinator, Student Admissions
> University of New Mexico
> Albuquerque, NM
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