An excellent basic recipe. My only changes were that I had no milk so I just used water instead where the milk was called for, but the sauce still cooked up perfectly. Also, I seasoned it with herbs de Provence instead of using celery seed. I'll definitely make this again.

Reviewed On: Dec. 25, 2009

Straightforward recipe that turned out a tasty boiled dinner. The only thing I'd do differently next time is skim the top once it boils the first time and then add the spices.

Reviewed On: Dec. 22, 2009

I was very impressed with how this came out. I didn't have self-rising flour so I followed the previous suggestions of adding baking powder and salt to regular flour, except I forgot to add the salt. Although the lack of salt was noticeable in the flavor, the bread still tasted really good. And I even used a super cheap beer left over from a party that I would never in a million years drink. Straight out of the can, I think it tastes nasty, but it added a wonderfully subtle flavor to the bread. The crust was nicely crisp and the inside was soft, moist and dense.

Reviewed On: Dec. 22, 2009