Brooklyn1 wrote in rec.food.cooking:

> On Wed, 09 Mar 2016 22:29:12 -0800, sf > wrote:
>
> > On Wed, 9 Mar 2016 10:21:39 -0000, "Ophelia" >
> > wrote:
> >
> >>
> >>
> >> "The New Other Guy" > wrote in message
> >> ...
> >> > On Wed, 9 Mar 2016 08:54:40 -0000, "Ophelia"
> > >> > wrote:
> >> >
> >> >>Are you saying it is not necessary to use it. I do know that
> saltpetre >> >>is
> >> >>a preservative but is it only for the colour in this recipe?
> >> >>
> >> >>Thanks, I will look around
> >> >
> >> > Absolutely not necessary, as long as you can handle the gray
> meat. >>
> >> I guess it will look odd, but a good gravy would hide that
> >
> > Corned beef isn't served with gravy.
>
> Sure it is, more of a sauce, mustard with brown sugar or honey.

I do one with the normal pan juices, just as is, and add mustards to it
then use that with the meat as a dipping sauce. Basically a mustard
enhanced broth going on there. Works well!
Carol

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