Corned Beef

Boil corned beef for 40 min per lb.
(Cut recipe in half if needed for a 2 lb. roast)

Sauce - simmer until thick - takes at least 30 min:

2c. grape jelly

1/2 c. port

1/2 c. finely chopped onion

1/4 c. orange juice

1/4 c. lemon juice

1T dry mustard

1 1/2 t. ginger

Remove roast from water, and trim fat.

Coat w/ coarse mustard.

Pour sauce over cooked corned beef that has mustard on it, and sprinkle brown sugar over all. Cook 350 for 1 hour.

Here is another sauce:

Mustard Cream Sauce
1½ tablespoons butter
½ cup brown sugar firmly packed
¼ cup prepared mustard
? teaspoon pepper
1 egg
¼ cup granulated sugar
¼ teaspoon salt
¾ cup cider vinegar
1/4 cup heavy cream
Melt butter in small saucepan. Remove from heat, set aside to cool. In small bowl, with rotary beater, beat egg, sugars, mustard, salt, and pepper untill well combined. Beat in vinegar, stir mixture into cooled butter, mix well. Over medium heat, bring to boiling, stirring. Reduce heat; simmer 3 minutes. Serve hot.