> There is a tendency here for the restaurents to put sauces etc. in a
> small plastic container on the side.  Gravy for meatloaf is another
> example, as is the sour cream for the stroganoff.  I suppose they do
> that in order to satisfy as wide an audience as possible.

That certainly makes sense, though meatloaf gravy might
cry out for a big container. I like meatloaf okay, but
I like gravy better.

>  ML> meat animals are most often slaughtered immature
>  ML> and before their proper flavors can come out. In
>  ML> some cases, as mutton, that might be a mercy.
> My father served with the Navy in WWII, stationed in Australia.  After
> he came home no sort of sheep products were allowed in our house.  I
> suppose it likely that a frequent protein serving there was mutton.

I suppose it likely that dinner every night was mutton
in two ways, take it or leave it.

>  ML> Serve with cheese, ploughman's lunches, in sandwiches, 
> Ploughman's lunch was a common serving at the pubs in England.  I've
> never seen the term here in the USA.  A good hunk of crusty bread, a
> good portion of cheese and a pickle such as you described.

I don't know, on a menu I'd read right past it.

>       Title: BUCKLEY SANDWICH

No Buckley I know would ingest that sandwich - or
this cocktail, for that matter.

The Buckley
categories: booze
servings: 1

h - For the sage syrup
20 fresh sage leaves
1 c sugar
1 c water
h - For the cocktail
3/4 oz sage syrup
1 oz gin
1/2 oz Cocchi Aperitivo Americano or Lillet Blanc
3/4 oz freshly squeezed lime juice
1/4 oz Campari
Sage leaf for garnish

For the sage simple syrup. In a small pot, combine
sage leaves, sugar, and water. Bring to a boil, 
then lower heat to moderately low and simmer until 
aromatic and slightly thickened, about 10 min. 
Allow syrup to cool, then pour through a fine-mesh 
sieve and discard the sage. Keeps in an airtight 
container in the refrigerator up to 1 week.

In a cocktail shaker, combine 3/4 oz sage simple 
syrup with the gin, Cocchi Aperitivo Americano, 
and lime juice. Fill the shaker with ice and shake 
vigorously until completely mixed, about 20 sec. 
Strain into a chilled champagne coupe, then slowly 
add the Campari so that it settles at the bottom 
of the glass. Garnish with a fresh sage leaf. 

Ben Clemons, Bar 308, Nashville, Epicurious 3/2012