On 05/11/2014 7:24 AM, sf wrote:
> On Wed, 5 Nov 2014 11:18:04 -0000, "Ophelia"
> > wrote:
>>
>>
>> "graham" > wrote in message
>> ...
>>>>
>>> I suggested a beef instead of turkey one year as I'm not that fond of it.
>>> My sons were adamant that I should do the traditional meal, putting in a
>>> special plug for bread sauce and Shrewsbury Sauce instead of gravy.
>>> In the spirit of the season, I used cranberry jelly in the latter instead
>>> of redcurrant jelly.
>>
>> I don't like turkey either, so on occasions when the kids insist on it, I
>> always roast a small chicken on the side and we are all happy)
>
> Not a turkey fan either, but Thanksgiving is the one time of year I
> cook it. Over the years I've discovered ways to use leftover turkey
> so I actually enjoy eating it - turkey tetrazzini and turkey in a mole
> or enchilada sauce are two favorites.
>
> I'd never heard of Shrewsbury Sauce before Graham mentioned it, so I
> looked it up. I like his cranberry idea so I may try it and see how
> things go. I've looked at two recipes so far. Delia uses red wine,
> powdered mustard and Worcestershire sauce, the other one uses port and
> no mustard or Worcestershire sauce. I'm more inclined to go with the
> second one.
>
> Question: the third recipe I saw called for "English mustard", does
> that mean Coleman's powder or a prepared English mustard? Is
> Coleman's the only brand?
>
>
Follow Delia Smith!!!!! Mix Coleman's mustard powder with the flour
before stirring it into the drippings. Go easy on the lemon juice - in
fact, don't add any until you've tasted the sauce. You can use an
inexpensive red wine, eg a merlot.
Whenever you see a recipe that calls for English mustard, it means
Coleman's.
Graham