Wayne Boatwright > wrote in
3.184:

> On Sat 03 May 2008 10:37:56p, PeterLucas told us...
>
>> Wayne Boatwright > wrote in
>> 3.184:
>>
>>
>>>> I have a friend who gags every time she sees me eating a bleeding
>>>> steak!!
>>>>
>>>> Oh well!!
>>>>
>>>>
>>>
>>> David and I got into a discussion this afternoon about why he
>>> wouldn't even try the corned beef. As I had posted earlier, it's
>>> because it's "pink" (meaning it looks raw to him). After I
>>> explained the curing process for making corned beef, he said he
>>> would try a bite of it tomorrow. I also explained that corned beef
>>> doesn't have to be that color, and without one of the chemicals
>>> used, it would be brown like any other piece of well cooked beef.
>>> He might be turning a corner.
>>> :-)
>>>
>>
>>
>> Well done!! A little explanation, and a couple slaps around the ear,
>> always work :-)
>>
>> Do you do a white sauce with your corned beef? That used to be a
>> 'staple' meal back in the old days. Corned beef, boiled veges and
>> white (usually onion) sauce.
>
> No, actually never heard of that, Peter. Here it's usually
> horseradish or creamy horseradish sauce, and strong grainy mustards.
>
> Got a recipe?
>
>


http://aww.ninemsn.com.au/article.aspx?id=43047


http://ten.com.au/ten/9am-david-kim-...ce-recipe.html



http://www.taste.com.au/recipes/1354...percorn+white+
sauce


Lots of variations, you can add cheese, or just about anything to the
sauce mix to give it a different flavour.

--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.