by Parson Snows » Sat Dec 18, 2004 5:31 pm
Thanks for the help Oddley
with reference to Oddley's links, I have given them only a cursory "onceover " and note
1) this recipe is taken fom "A Taste of Ireland" by Theodora Fitzgibbon
2) AVOID "THE LITTLE IRISH COOKBOOK" COMPLETELY. I'll explain later.
3) Even though this mentions that a 10-14lb corned silverside is used, it only adds 1 Tblspn of salt in the spice mix?
As this dish is traditionally served at Christmas in Ireland the typical cut of meat that most families used was the rib eye/middle rib (boned) and eventually rolled.
Considering everything above, for now I would go along with using link number 1 "Irish Christmas"
I will post other recipes later, sorry but with Christmas approaching a tad snowed under.
Hope that this is of some use to you
kind regards
Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen