Ophelia wrote:
Janet Wilder wrote:


I haven't used it with beef. With pork, I 'embroider' the joint with
rosemary branches. Lamb, I make wee slits and poke tiny sprigs of rosemary
and slivers of garlic into the holes


I've used rosemary with chicken and lamb. Right now there is a sprig
in the pan with the quartered baby red potatoes along with water and a
crushed clove of garlic so we can have mashed potatoes with our swiss
steak for dinner.

The supermarket had some interesting looking boneless chuck steak, not
the big thinly sliced pot roast kind, so I thought I'd swiss it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life