Thank You: Appreciate the repost of the Tavern recipes

Thank you so much for taking the time to send these along. Unfortunately I've tried similar recipes and just can't get the right texture just by browning meat. I found a few other recipes that call for boiling the meat, soaking the meat before cooking or adding the meat to the liquid seasonings after simmering them. Seems to me that's how my grandpa managed that perfect 'crumb' I am looking for. I'm going to give them a try and post if I manage to get it right!

But again, thank you very much for passing these along!