I looked at my notes again; jumped the gun a bit on my OP, used liquid extract instead of the dried (the above recipe is a later stab at it, which has not been brewed yet).
The original recipe was 3# each Munton's Amber and Dark LME plus 1# each dark brown sugar and rice syrup. I used 2 oz of whole leaf Fuggles for the 60 min boil. Yeast used was a sachet of Edme's, which was just sprinkled atop the wort in the fermenter. Temperatures were right around 65F.
Initial gravity was 1.049, finished out at 1.011.
If I recall correctly, I had bought the cans of LME from a LHBS hereabouts that went out of business at least 8 years ago. The cans were in perfect condition, been stored in a cool, dry basement, so I thought, "what the hey?"
From the comments I jotted from what folks said at brew club, woody was the main flavor profile, which I understand is an oxidation problem. The foaming was moderate as was carbonation (I bottle, used corn sugar for priming).
Aside from that, the off-flavor I got was kind of a green-grass taste, like chewing a stem of hay.
I got a copy of David Sutula's "Mild Ale" earlier this afternoon.
Not having ever tried brewing a mild before (I like stout my wife prefers English IPA), some advice on what to look for.
Thank you for the input thus far.