by Mary Eccher - page 7 of 8
Feast From The Emerald Isle
The land of lucky charms and leprechauns boasts an array of delicious fish, lamb and potato dishes

MARCH 1985
CORNED BEEF
by Mary Eccher
Tools and Materials
Fimo - rosewood, bordeaux red, transparent and ochre
Beige terrarium sand
Amber glass stain
X-Acto knife
Miniature serving platter
   For a good corned-beef color, knead a bit of bordeaux red Fimo into a piece of rosewood Fimo.  Break a piece off and roll a ball about 1/2 inch in diameter.  For fat, knead a tiny piece of ochre Fimo into transparent Fimo.  Roll this on flat surface until very thin.  With X-Acto knife, cut a piece of fat sized to fit meat and wrap around it.  Cut away any excess fat.  Flatten meat on flat surface and shape into corned beef.  Cut slice off front to expose meat color.  Then cut two or three very thin slices, not quite all the way through, and bend these slices forward with blade of X-Acto knife.
CASTING RESIN
For detailed modeling compound instructions, please read the following articles
in "Mary's Menus":
1)  All About Polymer Clays                                         2)  All About Resins
Texture entire corned beef with tip of X-Acto knife or piece of aluminum foil rolled into a tiny coarse ball.  Bake in oven at 150 to 200 degrees for 15 minutes.  When cool, place on double-faced tape and paint fat with amber glass stain.  Sprinkle beige sand on wet stain and paint again.  Let dry and glue on platter.
Copyright © "Pannikins by Mary Eccher" - All Rights Reserved
Handcrafted Collectible Dollhouse Scale Miniature Foods, Beverages and Accessories
IGMA ARTISAN
NAME ACADEMY of  HONOR AWARD MEMBER
Member of CIMTA
I will celebrate your life for the rest of mine....