8 small baking potatoes
8 small carrots
8 large mushrooms
3 stalks celery with seeds removed, stems and leaves trimmed
1 medium onion, chopped
1 medium bell pepper, crushed
2 scallions, minced
1 (16 ounce) container sour cream
3 tablespoons Worcestershire sauce
3 tablespoons rye mustard
1 (12 fluid ounce) can or bottle Irish sausage gravy
Place potatoes, carrots and mushrooms onto large plate. Top with onion wedge; roll, adding sliced mushrooms, bell pepper and scallions. Transfer to large measuring bowl. Discard remaining vegetables. Heater 2 3/4 gallons water in large saucepan or in microwave oven, turning once, until vegetable mixture is tender. Stir into sauce slowly with cornstarch. Reduce heat and stir in hot water to cover and simmer over medium heat for 5 minutes. Eventually combine egg and bacon grease. Serve over pasta or potatoes or basting with reserved cream or gravy.