>  ML> > Agreed, we're trying to avoid getting meats with water (especially
>  ML> salt > water) added.
>  ML> There usually is a deficit in flavor, and I have no
>  ML> idea why it's allowed.
> I've no idea either.

Perhaps the laws were written to excuse picklers
and briners, with less scrupulous butchers taking
advantage of the statutes to add water for water's
sake.

>  ML> >  ML> There are those, too. Like my high-school dreamboat's father,
>  ML> >  ML> who became allergic to alliums later on in life.
>  ML> > If he was a big eater of it before developing the allergy, he'd be
>  ML> > missing the stuff big time! OTOH, if he didn't eat that much of it
>  ML> > before, he'd not miss it hardly at all.
>  ML> He missed it terribly.
> As would any of us who consume it regularly.

Quite likely.

>  ML> That's the way sauces are meant to be used.
> Should, but some people like to drown meat and suchlike in them.

I've seen presentations that looked more like
soup than like roast.

>  ML> >  ML> Pretty much all mincemeat is mock these days, in
>  ML> >  ML> one way or another.
>  ML> > Since this one is based on green tomatoes, there's no meat in it.
>  ML> One could still put suet or lard in.
> I put in just a bit of regular beef fat.

The sensible route.

>  ML> >  ML> I've seen kidney suet distinguished from other suet,
>  ML> >  ML> but, yes, in standard usage, suet means kidney suet.
>  ML> > Which was impossible to find in Sierra Vista in the mid 90s.
>  ML> This recipe was meant for another post but didn't get
>  ML> found in time.
>  ML> Sauce gribiche
> It works here.

It's sort of a classier tartar.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Tartar Sauce
 Categories: Fish, Sauces
      Yield: 4 servings

      1    Egg yolk                                 Combination of olive
oil
      1 ts Wine vinegar                             And vegetable oil
      2 tb Prepared mustard, such as                Lemon juice to taste
           Dijon or Dusseldorf               1/4 c  Finely chopped parsley
           Few drops of Tabasco Sauce          3 tb Finely chopped onion
           Salt                              1/4 c  Finely chopped
cornichons
           Freshly ground pepper                    Or sour pickles
      1 c  Light olive oil or a                3 tb Chopped drained capers

   Place the yolk in a mixing bowl and add the vinegar, mustard, Tabasco,
  salt and pepper to taste.  Beat vigorously for a second or two with a
wire
  whisk or electric beater.
   Start adding the oil gradually, beating continuously with the whisk or
  electric beater.  Continue beating and adding oil until all of it is
used.
  Add more salt to taste if necessary, and the lemon juice.
   Add the remaining ingredients and blend well.
   Yield: about 1 1/2 cups. The New New York Times Cookbook, by Craig
  Claiborne with Pierre Franey, Times Books, NY, 1975.

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