and in the light of this comment how can we possibly hold a grudge against Delia? All is forgiven!! As you say, and we think that this may well be so, in the past, and certainly when her Cookery Course was first published, things were far less well researched than now. May I have some of that right now, please? Does anyone really understand paprika the way Hungarians do? I doubt it. And I see Rubye Jack has mentioned sour cream accompaniment. (I tend to go overboard on the accompaniment, but it's just so perfect with this sort of dish!) Delicious post, my friends. Good enough to eat! Even in these Eighties days we've been having, with all the warmth outdoors and the sunshine rampant, NOW I'm longing for a bowl of that Cool Weather Comfort. It's the oddest thing---with all the bumblefingered mimics over the years of such a long-standing, traditional dish, the items I can identify on your counter---onion, potatoes, carrot, parsnips, a rich red hunk of BEEF---those were all used by the plain Southern cooks I knew who made "GOO-Losh," with liberal lashings of good "Pap-a-ricka." None had the convenient tubes of the concentrated flavor, but most were insistent that their handy supply in the bright McCormick can be fresh and fragrant. It was simmered long and gently, and served in wide bowls with spoons. (Not to say that a nice wedge of crusty Cornbread didn't make a nice accompaniment). I love seeing your everydays---the castor set