Beef Goulash
Heat the lard in a pan, add the meat and fry briskly until the meat is sealed and brown. Remove the meat and place in a casserole. Add… Read More »
Cassoulet
Soak the beans overnight, drain and put them in a large saucepan. Cover with cold water, bring to the boil then reduce to simmering point for 2 hours…. Read More »
Boston Baked Beans
Drain the beans. Put them in a large heavy-based saucepan and add enough fresh cold water to cover. Bring to the boil and boil rapidly for 10 minutes,… Read More »
Casserole of Hare with Wild Mushrooms
First prepare the marinade. Roughly chop the onion, carrots and celery and place in a non-metallic bowl. Stir in the garlic, wine, juniper berries, olive oil, herbs and… Read More »
Pork and Herb Bean Pot
Drain the beans. Trim the pork of any excess fat and cut into 4 cm (1 1/2 inch) pieces. Cut the rind and any excess fat from the streaky… Read More »
Calf’s Liver with Grapes and Madeira
Finely chop the onion. Peel and halve the grapes; remove the pips. Melt half the butter in a frying pan and fry the onion until golden. Add the… Read More »
Boiled Beef and Carrots
If necessary, soak the meat in cold water for several hours or overnight, then rinse. (The length of time the meat should be soaked for depends on how… Read More »
Veal Goulash
Cut the veal into 4 cm (1 1/2 inch) pieces. Melt the butter in a frying pan and fry the veal, a little at a time, until browned…. Read More »
Lamb and Vegetable Casserole
In a large earthenware casserole, place the lamb. Then arrange in layers 1/3 of tomatoes cut into slices, green beans cut in halves, scraped carrots cut into short sticks… Read More »
Chicken Chili
In large skillet, heat half of the oil over medium-high heat; brown chicken all over. Transfer to slow cooker. Drain any fat from pan; add remaining oil. Fry… Read More »
