"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Sun 05 Mar 2006 06:25:20a, Thus Spake Zarathustra, or was it MaryL?
>
>> That sounds exactly like the way my mother used to make her roasts.
>> They were wonderful -- and, as you said, falling-off-the-fork-tender.
>>
>> Now, a question for you: I can't remember if she mixed the onion soup
>> mix (she used Lipton) with water or simply added the dry mix and counted
>> on juices from the meat to make the liquid. I would like to make one
>> soon and would like to try to "emulate" hers. Do you add liquid?
>
> No, as stated, you do not add water. I usually put a light sprinkle of
> Worcestershire sauce or soy sauce on it, but other than that it goes in
> dry.
> There will be sufficient liquid for a gravy base when the roast is done.
> You
> will need to add water at that point because the flavor is concentrated.
> I
> can usually expect enough to make 2-3 cups of gravy, or sometimes even
> more.

Do you think those drippings would be good for Yorkshire Puddings?
Elaine