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4 fresh mushrooms, wiped and chopped or 25 g dried mushrooms 450 g lamb’s liver, cut into thin strips 10 ml (2 level tsp) cornflour 30 ml (2 tbsp) sherry 2.5 cm piece root ginger, peeled and sliced 1 small onion, skinned and finely chopped 30 ml vegetable oil 175 g (6 oz) can bamboo shoots, drained 10 ml (2 tsp) soy sauce If using dried mushrooms, soak in hot water for 10 minutes, until soft, then cut into small pieces. Mix the liver with the cornflour, sherry, ginger and onion. Heat the oil in a frying pan and fry the liver briskly for about 1 minute, then add the vegetables. Stir until every piece is golden, about 3 – 4 minutes, then pour in the soy sauce and serve hot. Serves 4 CHINESE-STYLE FRIED LIVER

BRAISED OXTAIL 2 oxtails, total weight about 1.6 kg, trimmed and cut into pieces 30 ml seasoned flour 60 ml vegetable oil 2 large onions, skinned and sliced 900 ml Beef Stock 150 ml red wine 15 ml tomato puree finely grated rind of ½ a lemon 2 bay leaves salt and pepper 2 medium carrots, peeled and chopped 450 g parsnips, peeled and chopped chopped fresh parsley, to garnish Coat the oxtail pieces in the seasoned flour. Brown a few pieces at a time in the oil in a large flameproof casserole. Remove from the casserole with a slotted spoon. Add the onions to the casserole and lightly brown. Stir in any remaining flour, the stock, red wine, tomato puree, lemon rind and bay leaves and season well. Bring to the boil and replace the meat. Cover and simmer for 2 hours, then skim well. Stir the carrots and parsnips into the casserole. Re-cover the casserole and simmer for a further 2 hours, until the meat is quite tender. Skim all fat off the surface of the casserole, adjust seasoning and garni

SPONGE FINGERS 1 egg 45 ml (3 level tbsp) caster sugar 60 ml (4 level tbsp) strong white flour Line a baking sheet with non-stick paper. Put the egg and sugar in a deep bowl and whisk until light, creamy and stiff enough to retain the impression of the whisk for a few seconds. Sift half the flour over the mixture and fold in very lightly, using a metal spoon. Add the remaining flour in the same way. Spoon the mixture into a piping bag fitted with a 1 cm plain nozzle and pipe the mixture on to the baking sheet in 7.5 cm lengths, leaving room for spreading. Bake in the oven at 200°C mark 6 for 8 – 10 minutes, until golden. Remove the sponge fingers carefully and cool on a wire rack. Note: if you wish, the ends of the fingers may be dipped into melted plain or milk chocolate, or chocolate flavoured cake covering, and allowed to harden before using. Makes 17 SPONGE FINGERS

  1 ox heart, weighing 1 – 1.4 kg, washed and cut into 1 cm slices 45 ml vegetable oil 2 medium onions, skinned and sliced 45 ml flour 300 ml Beef Stock salt and pepper 2 medium carrots, peeled and grated ½ a small swede, peeled and grated 1 orange 25 g (1 oz) walnut pieces, chopped In a frying pan fry the heart slices in the oil until slightly browned and put them into a casserole. Fry the onions until lightly browned and add them to the casserole. Add the flour to the fat remaining in the pan and brown slightly. Pour in the stock, bring to the boil and simmer for 2 – 3 minutes, season, then add to the casserole. Cover and cook for 3 ½ – 4 hours in the oven at 150°C mark 2, adding the carrots and swede after 2 ½ – 3 hours. Pare the rind from the orange, shred it finely, cook in boiling water for 10 – 15 minutes, then drain. Add the walnuts and orange rind to the casserole 15 minutes before cooking is complete. Serves 4 RICH CASSEROLED HEART

550 – 700 g lamb’s kidneys, washed, skinned and cored 45 ml vegetable oil salt and pepper grilled bacon, to serve Thread the kidneys on to 4 skewers, cut side uppermost. Brush with oil and sprinkle with salt and pepper. Cook under a hot grill for 3 minutes, uncut side uppermost, then turn over to allow the juices to gather in the cut side and grill a further 3 minutes. Serve immediately with grilled bacon. Serves 4 GRILLED KIDNEYS

ROCK BUNS 100 g butter or block margarine 225 g plain flour 10 ml (2 level tsp) baking powder 2.5 ml (1/2 level tsp) mixed spice grated rind of ½ a lemon 100 g demerara sugar 100 g mixed dried fruit 1 egg, beaten about 5 ml milk (optional) Grease two baking sheets. Rub the fat into the sifted flour, baking powder and spice until the mixture resembles fine breadcrumbs. Stir in the rind, sugar and fruit. Make a well in the centre, pour in the egg and a little milk if necessary, to give a stiff crumbly consistency. Bind together loosely using a fork. Use two forks to shape the mixture together in rough heaps on the baking sheets. Bake in the oven at 200°C mark 6 for 15 – 20 minutes. Makes 12 ROCK BUNS

TOD IN THE HOLE 30 ml vegetable oil 450 g sausages 125 g plain flour pinch of salt 1 egg 300 ml milk and water mixed Put the vegetable oil in a small roasting tin and add the sausages. Place the tin in the oven at 220°C mark 7 for about 10 minutes, until browned and the fat is hot. Meanwhile, sift the flour and salt into a bowl and make a well in the centre. Add the egg and half the liquid. Gradually mix the flour into the centre of the bowl and add the remaining liquid. Beat until smooth. Pour into the roasting tin and bake in the oven for 40 – 45 minutes, until the batter is well risen and golden. Serves 4 TOD IN THE HOLE

50 g butter or margarine 1 medium onion, skinned and chopped 125 g mushrooms, wiped and chopped 125 g streaky bacon, rinded and chopped 2.5 ml (1/2 level tsp) dried sage or thyme 225 g fresh breadcrumbs finely grated rind of 1 lemon salt and pepper 1 egg, beaten 8 lamb’s hearts, washed and trimmed 60 ml (4 level tbsp) flour 30 ml vegetable oil 300 ml Chicken Stock 45 ml (3 tbsp) sherry Melt half the butter in a saucepan and cook the onion, mushroom and bacon until browned. Remove from the heat and stir in the herb, breadcrumbs, lemon rind and seasoning. Bind with the egg. Fill the hearts with the stuffing and sew up neatly with string cotton. Toss the hearts in the flour and brown well in the remaining butter and oil in a flameproof casserole. Pour over the stock and sherry, season well and bring to the boil. Cover the casserole and cook in the oven at 150°C mark 2 for about 2 hours or until tender. To serve, slice the hearts and pour over the juices. Serves 8 LAMB’S HEART CASSEROLE

25 g desiccated coconut 445 ml vegetable oil 25 g butter or margarine 450 g lamb’s liver, cut into strips 2 medium onions, skinned and sliced 15 ml chilli seasoning 15 ml ground coriander 5 ml paprika 2.5 ml (1/2 level tsp) ground turmeric 30 ml flour 450 ml Beef Stock 30 ml mango chutney salt and pepper lemon twists and coriander sprig, to garnish poppadums, to serve Soak the coconut in 150 ml boiling water for 15 minutes. Strain, reserving the ‘milk’. Heat the oil and butter in a frying pan, add liver and fry until browned, about 2 minutes. Remove from the pan with a slotted spoon. Add the onions to the pan and fry until golden. Stir in the chilli, coriander, paprika, turmeric and flour and cook for 1 minute, stirring. Add the stock with the coconut ‘milk’, chutney and seasoning and bring to the boil. Return the liver to the pan, cover and simmer for 15 – 20 minutes. Garnish with lemon twists and coriander and serve with poppadums. Serves 4 EASTERN SPICEV LIVER

Six 175 g (6 oz) onions, skinned 6 lamb’s kidneys, washed, skinned and cored 150 ml red wine 60 ml Beef Stock 15 ml (1 tbsp) wine vinegar 5 ml (1 level tsp) sugar 75 g (3 oz) seedless raisins salt and pepper chopped fresh parsley, to garnish Blanch the onions in boiling water for 10 minutes. Run under cold water to cool. Remove the centre from the onions to give a cavity large enough to fit the kidneys. Ease the kidneys into the onions, then arrange them upright in a casserole. Pour over the wine, stock and vinegar, add the sugar and raisins and season well. Cover the casserole tightly and cook in the oven at 180°C mark 4 for about 45 minutes. Serve garnished with chopped parsley. Serves 6 KIDNEYS STUFFED ONIONS

LIVER AND ONIONS 25 g butter or margarine 450 g onions, skinned and chopped salt and pepper 2.5 ml (1/2 level tsp) dried sage or mixed herbs (optional) 450 g calf’s or lamb’s liver, cut into thin strips Melt the butter in a frying pan, add the onions and fry gently until they begin to colour, then add the seasoning and the herbs, if using. Cover the frying pan and simmer very gently for about 10 minutes, until the onions are soft. Add the liver strips to the onions, increase the heat slightly and continue cooking for about   5 – 10 minutes, stirring all the time, until the liver is just cooked. Transfer to a warmed serving dish. Serves 4 LIVER AND ONIONS

350 g lamb’s liver, thinly sliced 1 egg, beaten 125 g medium oatmeal 1 medium onion, skinned and sliced 300 ml Beef Stock grated rind and juice of a medium orange salt and pepper 60 ml vegetable oil Coat the liver pieces in egg and oatmeal. In a saucepan, fry the onion in half the oil until golden, add the flour and cook for 2 minutes. Add the stock, orange rind and juice. Bring to the boil and simmer for 15 minutes. Season Fry the goujons gently in the remaining oil for about 3 – 4 minutes until tender. Serves 4 LIVER GOUJONS WITH ORANGE SAUCE

15 ml flour 5 ml soft brown sugar 5 ml mustard powder pepper 4 bacon chops, rinded few drops of Tabasco sauce 4 fresh or canned pineapple rings 125 g Bel Paese cheese, cut into 4 slices 368 g (13 oz) packet frozen puff pastry, thawed 1 egg, beaten Mix together the flour, sugar, mustard and pepper. Toss the bacon chops in this mixture, one at a time. Place the chops on a board, sprinkle each with a little Tabasco sauce, place a pineapple ring in the centre and top with a slice of cheese. Roll out the pastry thinly on a lightly floured surface. Cut into 4 squares, large enough to encase the chops. Place a chop in the centre of each piece of pastry. Moisten the edges of the pastry with a little water and fold over to cover the chops completely. Seal well. Place on a baking sheet. Chill for 30 minutes. Glaze with a little beaten egg and cook in the oven at 220°C mark 7 for 15 – 20 minutes. Reduce heat to 180°C mark 4 for a further 25 minutes. Cover with foil if over browning. Serves 4 BACO

1.4kg piece of gammon, collar or forehock bacon 1 medium onion, skinned and sliced 4 medium carrots, peeled and sliced 1 small turnip, peeled and sliced 2 celery sticks, trimmed and sliced 45 ml vegetable oil Chicken Stock bouquet garni salt and pepper Parsley or Onion Sauce, to serve Soak the gammon or bacon in plenty of cold water for 2 – 3 hours or place the joint in a large saucepan with enough cold water to cover, bring to the boil, then discard the water. Weigh the joint and calculate the cooking time allowing 20 minutes per 450 g plus 20 minutes. Place the joint in a large saucepan, cover with cold water and bring slowly to the boil. Remove any scum, cover and calculate the cooking time from this point. Lightly fry the vegetables in the oil for 3 – 4 minutes. Put them in a casserole, put the bacon on top and add enough stock to cover the vegetables. Add the bouquet garni and the seasoning, cover and cook in the oven at 180°C mark 4 for the reminder of the cooking time. About 30

450 g lamb’s liver, cut into wafer-thin strips 30 ml Marsala or sweet sherry salt and pepper 225 g tomatoes, skinned 30 ml vegetable oil 1 large onion, skinned and finely sliced 150 ml Beef Stock Place the liver in a shallow bowl with the Marsala and season well with pepper. Cover the liver and leave to marinate for several hours in a cool place. Quarter the tomatoes, remove the seeds and reserve the juices. Slice into fine strips and set aside. Heat the oil in a frying pan and add the liver strips, a few at a time. Shake the pan briskly for about 1 minute so that the strips cook quickly. Remove from the pan when cooked and keep warm. Add the onion to the oil remaining in the pan and cook, covered, for about 5 minutes. Add the stock and seasoning, return the liver to the pan and add the tomatoes and their juice. Bring to the boil, adjust seasoning if necessary and serve immediately. Serves 4 LIVER MARSALA

30 ml vegetable oil 2 medium onions, skinned and chopped 1 garlic clove, skinned and crushed 30 ml tomato puree 60 ml malt vinegar 1.25 ml (1/4 level tsp) dried thyme 1.25 ml (1/4 level tsp) chilli seasoning 45 ml honey 150 ml Beef Stock 1 kg spare ribs (American cut) Heat the oil in a saucepan, add the onions and cook for 5 minutes, until softened. Add all the remaining ingredients, except the spare ribs, and simmer gently for 10 minutes. Place the spare ribs in a roasting tin in a single layer and brush with a little of the sauce. Roast in the oven at 190°C mark 5 for 30 minutes, then pour off the fat and spoon the remaining sauce over the meat. Cook for a further 1 – 1 ¼ hours, basting occasionally. Serves 4 BARBECUED SPARE RIBS

thick slice of lamb taken from the leg, about 700 g in weight, trimmed and cut into 2.5 cm cubes 45 ml olive oil 15 ml lemon juice 15 ml chopped fresh rosemary salt and pepper 1 garlic clove, skinned and crushed 8 small tomatoes, halved 16 button mushrooms bay leaves 4 small onions, quartered 1 sweetcorn cob, boiled and sliced Marinate the lamb for 2 hours in the olive oil, lemon juice, rosemary, seasoning and garlic. Remove with a slotted spoon, reserving the marinade. Thread eight skewers alternately with meat cubes, tomatoes, mushrooms, bay leaves, onions and sliced of sweetcorn. Brush with the marinade and cook under a low grill for 10 – 15 minutes, turning the kebabs about three times, until the meat is tender. Serve on boiled rice with lemon wedges. Serves 4 LAMB KEBABS

  227 g (8 oz) packet vine leaves in brine 15 ml olive oil 1 medium onion, skinned and finely chopped 450 g minced lamb 50 g long grain white rice, cooked 30 ml chopped fresh mint or 5 ml dried mint salt and pepper 450 ml Chicken Stock natural yogurt, to serve Drain the brine from the vine leaves, put them in a large bowl and pour over boiling water. Rinse well to remove excess salt. Heat the oil in a frying pan, add the onions and cook for 5 minutes, until browned. Remove from the heat and add the lamb, rice, mint and seasoning. Mix well. Spread out three quarters of the vine leaves on a flat surface and spoon a little of the lamb mixture over each. Fold the leaves over to make small, neat parcels. Arrange some of the remaining vine leaves in a large saucepan. Arrange half the dolmas close together in a layer, then cover with more vine leaves. Add another layer of dolmas. Pour over the stock and cover with a small plate. Bring to the boil and simmer for 45 minutes. Lift the dolmas fro

BREADED PORK TROTTERS 4 fresh or lightly pickled pig’s trotters salt and pepper 1 clovel 1 bay leaf 1 celery stick, trimmed and roughly chopped 100 g fresh breadcrumbs 1 medium onion, skinned and minced vegetable oil for deep frying chopped fresh parsley, to garnish mustard, to serve Wash the trotters, place in tepid water with the salt, pepper, clove, bay leaf and celery and simmer gently for 2 ½ hours. Remove any scum that comes to the surface with a slotted spoon. Cut each trotter in half and remove the bones. Mix together the breadcrumbs and onion and season with salt and pepper. Heat the oil in a deep fat fryer to 180°C. Dip the trotters in breadcrumb mixture, then fry until golden brown. Sprinkle with parsley and serve with mustard. Serves 4 BREADED PORK TROTTERS

  450 g aubergines, sliced salt and pepper 2 large onions, skinned and sliced 1 garlic clove, skinned and finely chopped 90 ml vegetable oil 700 g minced lamb 15 ml flour 397 g (14 oz) can tomatoes 284 g (10 oz) natural yogurt 2 eggs, beaten 1.25 ml (1/4 level tsp) grated nutmeg 25 g grated Parmesan cheese Place the aubergine slices in a colander, sprinkling each layer with salt. Cover and leave for 30 minutes to extract the bitter juices. Meanwhile, fry the onions and garlic in 30 ml oil for 5 minutes, until golden. Add the meat and fry for a further 10 minutes, until browned, then add the flour and cook for 1 minutes. Add the tomatoes with their juice, season and simmer for 20 minutes. Drain the aubergine slices, rinse and pat dry. Heat the remaining oil in a frying pan and fry the aubergine slices for 4 – 5 minutes, turning once. Add more oil, if necessary. Arrange a layer of aubergine in the bottom of a large ovenproof dish and spoon over a layer of meat. Continue the layers until

LAMB AND KIDNEY BEAN CASSEROLE 125 g dried red kidney beans, soaked overnight 15 ml vegetable oil 1 large breast of lamb, trimmed and cut into 5 cm pieces 450 g leeks, washed, trimmed and cut into 1 cm pieces 1 bay leaf 450 ml Chicken Stock 1 garlic clove, skinned and crushed salt and pepper 125 g garlic sausage, cut into bite-size pieces Drain the beans and place in a large saucepan. Cover with fresh water, bring to the boil and boil for 10 minutes, then reduce the heat and simmer for 30 minutes. Drain. Meanwhile, heat the oil in a flameproof casserole and fry the lamb until browned. Remove from the casserole with a slotted spoon, then brown the leeks in the remaining fat. Replace the meat with the drained beans, bay leaf, stock garlic and seasoning and bring to the boil. Add the garlic sausage to the casserole. Cover tightly and simmer gently for about 1 ¼ hours. Serves 4 LAMB AND KIDNEY BEAN CASSEROLE

SAUSAGE AND LIVER RAGOÛT 30 ml vegetable oil 225 g pork chipolata sausages 225 g lamb’s liver, sliced 4 small onions, skinned and quartered 30 ml flour 450 ml Chicken Stock 15 ml French mustard salt and pepper 30 ml sherry (optional) Heat the oil in a large frying pan and brown the sausages, add the liver and quickly brown. Remove from the pan. Add the onions and brown lightly in the oil remaining in the pan. Stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the stock, mustard and seasoning. Bring to the boil slowly and continue to cook, stirring, until thickened. Replace the liver and sausages. Cover the pan tightly and simmer gently for about 15 minutes, until the meat and vegetable are just tender. Adjust seasoning and stir in the sherry, if using. Serves 4 SAUSAGE AND LIVER RAGOÛT

8 medium leeks, washed and trimmed salt and pepper 50 g butter or margarine 75 ml flour 568 ml (1 pint) milk 100 g Cheddar cheese, grated 8 thin slices of cooked ham 25 g fresh breadcrumbs Cook the leeks, in boiling, salted water for 10 – 15 minutes, until soft. Drain and keep warm. Meanwhile, melt 40 g butter, stir in the flour and cook gently for 1 minutes. Remove the pan from the heat and gradually stir in the milk. Bring to the boil slowly and continue to cook, stirring until the sauce thickens. Stir in 75 g of the cheese and season. Wrap each leek in a slice of ham, place in a flameproof dish and coat with sauce. Mix together the breadcrumbs and remaining cheese and sprinkle over the top. Dot with the remaining butter and brown under the grill until golden. Serves 4 HAM AND LEEKS AU GRATIN

SAUSAGE ROLLS 175 g Shortcrust Pastry, made with 175 g plain flour 225 g pork sausagemeat flour, for dusting a little milk beaten egg, to glaze  On a lightly floured surface, roll out the pastry thinly to an oblong, then cut it lengthways into 2 strips. Divide the sausagemeat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry. Lay a roll of sausagemeat down the centre of each strip, brush the edges of the pastry with a little milk, fold one side of the pastry over the sausagemeat and press the two edges firmly together. Seal the long edges together. Brush the length of the two rolls with egg, then cut each into slices 4 – 5 cm. Place on a baking sheet and bake in the oven at 200°C mark 6 for 15 minutes. Reduce the temperature to 180°C mark 4 and cook for a further 15 minutes. Makes 16 SAUSAGE ROLLS

GREEK LAMB 45 ml olive oil 900 g small new potatoes, scraped, or old potatoes, peeled and cut into cubes 1.25kg boned shoulder of lamb, cut into cubes 2 large onions, skinned and sliced 15 ml flour 300 ml dry white wine 350 g tomatoes, skinned and chopped 30 ml wine vinegar 2 cinnamon sticks 2 bay leaves 15 ml chopped fresh thyme or 5 ml dried salt and pepper thyme sprigs, to garnish Heat 30 ml of the oil in a large flameproof casserole. Pierce each potato with a sharp knife, add to the casserole and fry over moderate heat until golden on all sides. Remove from the oil with a slotted spoon and drain on absorbent kitchen paper. Heat the remaining oil in the casserole, add the lamb and onions and fry over moderate heat until browned on all sides. Sprinkle in the flour and fry 1 further minute, stirring until absorbed. Pour the wine into the casserole and add the tomatoes and wine vinegar. Bring slowly to the boil, then lower the heat and add the cinnamon, bay leaves, chopped thyme and se

BRAWN 2 large pig’s trotters 900 g belly of pork 30 ml white wine vinegar 10 ml salt 12 black peppercorns 8 whole allspice berries 2 cloves 5 ml dried mixed herbs 1 medium onion, skinned and roughly chopped 2 eggs, hard-boiled Ask your butcher to split the trotters. Put them and the belly of pork into a large saucepan. Pour over 1.7 litres water and add the vinegar, salt, peppercorns, allspice, cloves, mixed herbs and onion. Bring slowly to the boil, cover and simmer for 2 ½ hours. Every 20 – 30 minutes skim off any scum that rises to the surface. Remove the meat and strain the liquid into a clean saucepan. Boil to reduce to about 300 ml. leave until cool but not set, then skim. When the meat is cool enough to handle, skin and dice the belly of pork, discarding bones, and remove all the meat from the trotters. Slice the hard-boiled eggs and arrange on the bottom and sides of a 900 ml bowl or soufflé dish. Arrange the meat in layers on top. Gently pour in enough of the reduced liquid to

LAMB PAPRIKA 49 g butter or margarine 8 best end of neck chops, trimmed 2 medium onions, skinned and chopped 450 g tomatoes, skinned, quartered and seeded 15 ml chopped fresh parsley 5 – 10 ml (1 – 2 level tsp) paprika salt 142 ml (5 fl oz) soured cream or natural yogurt Melt the butter in a large frying pan and brown the chops on both sides, then remove from the pan. Fry the onions in the fat for about 5 minutes, or until golden brown. Add the tomatoes, parsley, paprika and salt to taste, replace the chops, cover and simmer gently for about 30 minutes, until tender. Stir in the cream, adjust the seasoning and reheat without boiling. Serves 4 LAMB PAPRIKA

BREASTS OF LAMB WITH TARTARE SAUCE 2 large breasts of lamb, trimmed 1 medium onion, skinned and quartered 1 medium carrot, peeled and sliced 2 bay leaves salt and pepper 30 ml seasoned flour 2 eggs, beaten 125 g fresh breadcrumbs 60 ml vegetable oil watercress sprigs, to garnish Tartare Sauce, to serve Place the lamb in a large saucepan with the onion, carrots, bay leaves and seasoning. Cover with water and simmer gently for 1 ½ hours, skimming occasionally. Remove the meat from the pan, allow to cool slightly, then ease out all the bones. Lay the meat flat on a baking sheet, cover with a board with weights on top and leave for several hours. Cut the lamb into 7.5 cm cubes, coat in flour, egg and breadcrumbs and chill for 1 hour. Heat the oil in a frying pan and gently fry the coated lamb pieces until golden brown and crisp. Drain on absorbent kitchen paper. Garnish with watercress springs and serve with Tartare Sauce. Serves 4 BREASTS OF LAMB WITH TARTARE SAUCE

225 g (8 oz) Shortcrust Pastry, made with 225 g flour 4 bacon rasher, rinded and chopped 4 eggs 60 ml milk salt and pepper 2 tomatoes or 4 mushrooms, sliced (optional) Divide the pastry into two pieces – one slightly larger than the other. On a lightly floured surface, roll out the larger piece to a circle 2.5 cm wider than the top of an 18 cm deep pie dish and line the dish. Fry the bacon lightly in its own fat until transparent, then spread over the pastry base. Whisk the eggs in a bowl and add the milk and seasoning. Pour over the bacon and add the tomatoes or mushrooms (if using). Damp the edges of the pastry and cover with the lid, pressing the edges well together; flake and scallop the edge. Brush the top of the pie with the little egg remaining in the bowl. Bake the pie on a baking sheet in the oven at 220°C mark 7 for 15 minutes, then reduce the temperature to 180°C mark 4 and cook for a further 30 minutes. Serve hot or cold. Serves 4 BACON AND EGG PIE

SMALL CAKES ALMONDS FINGERS 100 g plain flour pinch of salt 50 g butter or block margarine 5 ml caster sugar 1 egg yolk For the filling 45 ml raspberry jam 1 egg white 45 ml ground almonds 50 g caster sugar few drops almond flavouring 45 ml flaked almonds Lightly grease a shallow 18 cm square tin. Sift the flour and salt and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the 5 ml sugar and add the egg yolk and enough water to mix to a firm dough. Knead lightly on a floured surface and roll out to an 18 cm square; use to line the base of the tin. Spread the pastry with the jam, almost to the edges. Whisk the egg white until stiff. Fold in the ground almonds, sugar and flavouring. Spread the mixture over the jam. Sprinkle with flaked almonds and bake in the oven at 180°C mark 4 for about 35 minutes until crisp and golden. Cool in the tin, then cut into fingers and remove with a palette knife. Makes 8 – 12  ALMONDS FINGERS

SPINACH STUFFED SHOULDER OF LAMB 2 medium onions, skinned and finely chopped 15 ml vegetable oil 227 g (8 oz) packet frozen chopped spinach, thawed and drained 1 garlic clove, skinned and crushed 2.5 ml (1/2 level tsp) grated nutmeg salt and pepper 1.4kg shoulder of lamb, boned 1 – 2 garlic cloves, cut into slivers 10 ml flour 300 l Beef Stock 15 ml (1 level tbsp) redcurrant jelly dash of gravy browning Soften the onion in the oil in a saucepan, then add the spinach, garlic, nutmeg and seasoning, adding plenty of pepper. Cool. Fill the bone cavity of the lamb with the spinach mixture and sew up using cotton or fine string. Make small cuts in the fat and insert the garlic slivers into them. Place the lamb on a rack in a roasting tin. Roast in the oven at 180°C mark 4 for about 2 ¼ hours, basting several times during cooking. Transfer to joint to a shallow serving plate and keep warm. Drain off all but 15 ml fat from the roasting tin, stir in the flour and cook for 1 – 2 minutes, stirrin

KASHMIRI-STYLE LAMB 1.4kg leg of lamb 15 ml (1 level tbsp) poppy seeds 45 ml (3 level tbsp) grated fresh or desiccated coconut 2 medium onions, skinned and coarsely chopped 5 cm piece root ginger, peeled and coarsely chopped 25 g blanched almonds, chopped cinnamon stick, 5 cm long 6 green cardamoms 3 black cardamoms, ground 4 cloves small piece of mace 2.5 ml (1/2 level tsp) grated nutmeg 7.5 ml /1 ½ level tsp) mild chilli powder 5 ml salt 142 g (5 fl oz) natural yogurt 150 g (5 oz) ghee or butter, melted 4 bay leaves, crushed; 30 ml (2 level tbsp) ground aniseed Remove all traces of fat and the white membrane from the meat. Prick the meat thoroughly with a sharp knife so that the fıbres are completely broken up. It should virtually be falling of the bone. Place in a deep baking dish or a roasting tin. Soak the poppy seeds and the coconut in a little warm water for 10 minutes. Drain and put in a blender or food processor with the next 11 ingredients and blend to a smooth paste. Pour th

LAYERED SAUSAGES PIE 225 g self raising flour salt 100 g lard 1 small onion, skinned and grated 225 g pork sausagemeat 15 ml (1 tbsp) snipped fresh chives 225 g potatoes, peeled and sliced 50 g streaky bacon, rinded and chopped 225 g cooking apples, peeled, cored and sliced beaten egg, to glaze Place the flour and 1.25 ml (1/4 level tsp) salt in a bowl. Cut the lar into small pieces and add to the flour. Using both hands, rub the fat into the flour until the mixture looks like fine breadcrumbs. Add the onion and enough water to bind the mixture together. Knead lightly for a few seconds, to give a firm, smooth dough. On a lightly floured surface roll out three quarters of the pastry and use to line a 20.5 cm sandwich tin. Mix together the sausagemeat and chives. Layer up the potatoes, sausage mixture, bacon and apples in the pastry shell, seasoning lightly between the layers. Roll out the remaining pastry to make a lid and place on top of the filling, sealing the edges well. Place on a

LAMB EN CROÛTE 2.2kg leg of lamb, boned 150 ml red wine 350 g park sausagemeat 100 g streaky bacon, rinded and chopped 15 ml almonds or pistachio nuts, blanched and chopped salt and pepper 30 ml vegetable oil 2 medium onions, skinned and sliced few thyme sprigs or a pinch of dried thyme 1 bay leaf 3 parsley stalks 1 garlic clove, skinned and crushed 411 g (15 oz) can chicken consommé or 450 ml Chicken Stock 368 g (13 oz) packet frozen puff pastry, thawed 1 egg, beaten 30 ml cornflour Trim the lamb of excess fat, then marinate in the wine for 2 – 3 hours, turning it occasionally. Mix the sausagemeat, bacon and nuts and season. Remove the meat from the wine and dry. Reserve marinade. Stuff the cavity with the sausagemeat and sew both ends with string. Heat the oil in a large flameproof casserole and quickly fry the lamb to brown. Add the onions and cook for 2 – 3 minutes until browned. Add the thyme, bay leaf, parsley, garlic, consommé and reserved marinade. Cover, and cook in the oven a

LAMB CUTLETS EN CROÛTE 25 g butter or margarine 1 medium onion, skinned and chopped 25 g fresh breadcrumbs 1 egg, beaten 30 ml chopped fresh mint salt and pepper squeeze of lemon juice 12 lamb cutlets, trimmed two 368 g (13 oz) packets frozen puff pastry, thawed beaten egg, to glaze fresh mint sprig, to garnish To make the stuffing, melt the butter in a pan and fry the onion for about 5 minutes, until soft but not brown. Remove from the heat. Stir in the breadcrumbs and bind with the egg. Mix in the mint, seasoning and lemon juice. Grill or fry the cutlets for 3 minutes on both sides. They should be browned, but pink inside. Leave to cool. Thinly roll out each piece of pastry on a lightly floured surface and cut in to six squares. Place each of the lamb cutlets on a square of pastry so that the bone extends over the edge of the pastry. Press even amounts of stuffing on the eye of each cutlet. Dampen the pastry edges, wrap the pastry over the cutlets and seal. Place on a dampened baking

CHOCOLATE CRACKLES 225 g chocolate chips, plain chocolate or chocolate flavoured cake covering 15 ml ( 1 tbsp) golden syrup 50 g butter or margarine 50 g cornflakes Spread out 12 paper cases on a baking sheet. Melt the chocolate dots with the golden syrup and butter over a very low heat. Fold in the cornflakes. When well mixed, divide between the paper cases and leave to set. Makes 12 CHOCOLATE CRACKLES

MAIDS OF HONOUR 568 ml (1 pint) pasteurized milk 15 ml rennet 212 g (7 ½ oz) packet frozen puff pastry, thawed 1 egg, beaten 15 g butter or margarine, melted 50 g caster sugar Gently heat the milk in a saucepan until just warm to the finger. Remove from the heat and stir in the rennet. Leave for 1 ½ – 2 hours until set. When set, put the junket into a muslin bag and leave to drain overnight. Next day, refrigerate the curd for several hours or until very firm. Grease 12 x 6.5 cm patty tins. On a lightly floured surface, roll out the pastry very thinly and using a 7.5 cm plain cutter, cut out 12 rounds. Line the patty tins with the pastry rounds and prick well. Stir the egg, butter and sugar into the drained curd. Divide the mixture between the pastry cases and bake in the oven at 200°c mark 6 for 30 minutes, until well risen and just firm to the touch. Serve warm. Makes 12 MAIDS OF HONOUR

700 g lean shoulder of lamb, diced 100 g carrots, peeled and sliced 1 medium onion, skinned and sliced 2 celery sticks, trimmed and sliced 1 bay leaf 5 ml (1 level tsp) dried thyme salt and pepper 300 ml Beef Stock 30 ml butter or margarine, softened 45 ml flour 1 egg yolk 30 ml single cream chopped fresh parsley, to garnish Put the meat, carrots, onion, celery, herbs and seasoning in a large saucepan. Pour in the stock, cover and simmer for 1 ½ hours. Blend together the butter and flour, then add to the stew in small knobs and stir until thickened. Simmer for 10 minutes. Blend together the egg yolk and cream, add to the stew and reheat without boiling. Adjust the seasoning. Garnish with parsley before serving. Serves 4 BLANQUETTE OF LAMB

SMOKED HADDOCK GOUGERE For the choux pastry 75 g butter or margarine 200 ml water 100 g plain or strong white flour 3 eggs, lightly beaten for the filling 450 g smoked haddock fillet 25 g butter or margarine 1 medium onion, skinned and chopped 25 g flour 300 ml milk 10 ml (2 level tsp) capers 2 eggs, hard-boiled, shelled and chopped 2 tomatoes, skinned, seeded and cut into thin strips salt and pepper about 30 ml lemon juice 15 ml (1 level tbsp) fresh breadcrumbs 15 ml (1 level tbsp) grated hard cheese chopped fresh parsley, to garnish Make the choux pastry. Sift the flour on to a plate or piece of paper. Put the fat and water together in a saucepan, heat gently until the fat has melted, then bring to the boil. Remove from the heat. Tip all the flour at once into the hot liquid. Beat thoroughly with a wooden spoon, then return the pan to the heat. Continue beating the mixture until it is smooth and form a ball in the centre of the pan. Remove from the heat and leave the mixture to cool

TRIPE PROVENÇALE 450 g dressed tripe, washed 300 ml Chicken Stock salt and pepper 15 g butter or margarine 1 medium onion, skinned and chopped 1 garlic clove, skinned and crushed 450 g tomatoes, skinned and chopped pinch of dried thyme 30 ml dry white wine 30 ml chopped fresh parsley Put the tripe in a saucepan and cover with cold water. Bring to the boil, then drain and rinse under cold running water. Cut into 2.5 cm pieces. Bring the stock to the boil and add the tripe and a pinch of salt. Bring back to the boil, cover and simmer for about 2 hours. Melt the butter in a frying pan, add the onion and fry until transparent. Add the garlic to the frying pan with the tomatoes, thyme, wine, parsley and seasoning. Bring to the boil and boil the sauce for 15 minutes. When the tripe is cooked, drain and stir into the tomato mixture. Cook over a low heat for a further 10 minutes. Serves 4 TRIPE PROVENÇALE

ROLLED STUFFED BREASTS OF LAMB 25 g butter or margarine 1 medium onion, skinned and chopped 411 g (14 ½ oz) can apricot halves 175 g fresh breadcrumbs 45 ml chopped fresh parsley 25 g chopped mixed nuts finely grated rind of ½ a lemon 30 ml lemon juice salt and pepper 1 egg, beaten 2 large breasts of lamb, boned and trimmed 45 ml vegetable oil Melt the butter in a saucepan and lightly brown the onion. Drain and roughly chop three-quarters of the apricots, reserving the rest for garnishing. Mix together the onion, chopped apricots, breadcrumbs, parsley and nuts and stir in the lemon rind and juice, seasoning and egg. Lay the breasts of lamb fat side down on a work surface, overlapping slightly, and spread the stuffing evenly over them. Roll up the lamb breasts loosely and tie in several places with string to hold their shape. Weigh the joints. Heat the oil in a small roasting thin and roast the joint at 180°C mark 4 for 25 minutes per 450 g plus 25 minutes, basting occasionally. Serve g

26 pickling onions 50 g butter or margarine 350 g cocktail pork sausages 30 ml vegetable oil 350 g button mushrooms, wiped and halved 15 lamb’s kidneys, washed, skinned and cored 45 ml (3 level tbsp) plain flour 15 ml (1 level tbsp) tomato puree 45 ml (3 tbsp) sherry 600 ml Beef Stock 2 bay leaves salt and pepper 6 slices white bread vegetable oil chopped fresh parsley, to garnish Pour boiling water over the onions, leave for 2 – 3 minutes, then drain and peel. Melt 25 g butter in a large frying pan and cook the sausages until brown on all sides, then remove from the pan. Heat the remaining butter and the oil and cook the onions and mushrooms over brisk heat for 3 – 4 minutes, shaking the pan. Remove from the pan. Add the kidneys and cook briskly for about 5 minutes until evenly coloured. Remove from pan. Stir the flour, tomato puree, sherry and stock into the juices. Bring to the boil, stirring, then add the bay leaves and seasoning. Return the sausages, mushrooms, onions and kidneys

2 medium aubergines, sliced salt and freshly ground pepper 150 ml vegetable oil 450 g boneless lamb 2 thickly slices of white bread, crusts removed 1 small onion, skinned 10 ml (2 level tsp) ground cumin plain flour, for coating 450 g tomatoes, skinned and chopped 15 ml tomato puree 150 ml Chicken Stock 2.5 ml (1/2 level tsp) ground allspice vegetable oil for deep frying Layer the aubergine slices in a colander, sprinkling each layer with salt. Cover with a plate, weight down and leave for 30 minutes. Drain the aubergine slices, rinse and dry well. In a large frying pan, fry for 4 – 5 minutes in the oil, turning once. Drain on absorbent kitchen paper. Put the lamb through the blades of a mincer or food processor twice with the fried aubergines, bread and onion. In a bowl, mix the minced meat with the cumin and seasoning to taste. Chill for 30 minutes until firm. Meanwhile put the tomatoes, tomato puree, allspice and stock in a large flanged casserole. Season. Bring to the boil and simm

BACON AND HAM 1.4kg piece of gammon, collar or forehock bacon 2 medium onions, skinned 2 medium carrots, peeled and thickly sliced 1 bay leaf 4 black peppercorns Parsley or Onion Sauce, to serve Weight the joint. To remove the salt, place the joint in a large saucepan with enough cold water to cover, bring to the boil, then discard the water. Calculate the cooking time allowing 20 minutes per 450 g plus 20 minutes. If the joint is over 4.5 kg, allow 15 – 20 minutes per 450 g plus 15 minutes. Place the joint in a large saucepan or preserving pan, add the flavouring vegetables, bay leaf and peppercorns, cover with cold water and bring slowly to the boil. Remove any scum with a slotted spoon. Cover and calculate the cooking time from this point. When the bacon is cooked, ease off the rind and any excess fat and serve hot, sliced, with Parsley or Onion Sauce. Serves 6 – 8  BOILED BACON JOINT

  8 middle neck chops, about 900 g in weight, trimmed 900 g potatoes, peeled and sliced 2 large onions, skinned and sliced 15 ml (1 level tbsp) pearl barley salt and pepper Place alternate layers of meat and vegetables in a saucepan, sprinkling each layer with a little pearl barley; season and finish with a layer of potatoes. Add sufficient water to half cover. Cover and simmer very slowly for 3 hours. Alternatively, cook the stew in a casserole in the oven at 180°C mark 4 for about 2 ½ hours. Serve sprinkled with chopped parsley, if liked. Serves 4 IRISH STEW

  350 g wholewheat grain, washed and soaked in cold water overnight 75 ml vegetable oil or ghee 2 medium onions, skinned and finely chopped 2 garlic cloves, skinned and finely chopped 5 cm piece root ginger, peeled and finely chopped 5 ml (1 level tsp) black cumin seeds 4 green cardamoms 4 cloves 5 – 7.5 ml mild chilli powder 2.5 ml (1/2 level tsp) ground turmeric 30 ml chopped fresh coriander leaves 15 ml chopped fresh mint leaves 700 g fillet of lamb, cut into 2.5 cm pieces 7.5 ml salt 284 g (4 oz) natural yogurt 75 ml lemon juice fresh coriander, to garnish Drain the wheat and place in a saucepan. Add 1.4 litres water and boil for about 40 minutes, until tender. Drain. Heat the oil in a large heavy-based saucepan. Add the onions and fry for about 10 minutes, stirring, until a deep golden colour. Remove with a slotted spoon place in a blender or food processor. Add the garlic and the ginger and blend to a smooth paste. Reheat the oil in the pan, add the ground onion mixture and conti

NAVARIN OF LAMB 1 kg best and of neck or shoulder of lamb, trimmed and cut into 2.5 cm cubes 30 ml vegetable oil 5 ml sugar 15 ml flour 900 ml Beef Stock 30 ml tomato puree salt and pepper bouquet garni 225 g button onions, skinned 4 medium carrots, peeled and sliced 1 – 2 small turnips, peeled and quartered 8 small, even-sized potatoes, peeled 113 g (4 oz) packet frozen peas (optional) chopped fresh parsley, to garnish Lightly fry the lamb on all sides in the oil. Stir in the sugar and heat until it browns slightly, then add the flour, stirring until it browns. Remove from the heat and gradually stir in the stock. Bring to the boil, add the tomato puree, seasoning and bouquet garni, then cover and simmer for about 1 hour. Remove the bouquet garni, add the onions, carrots and turnips and continue cooking for a further 30 minutes. Add the potatoes and continue cooking for about 20 minutes, until tender. Add the peas for the last 10 minutes, if using. Transfer the meat to a warmed servin

LAMB  CROWN ROAST OF LAMB 2 best end necks of lamb, chined, each with 6 cutlets 25 g butter or margarine 1 medium onion, skinned and chopped 3 celery sticks, trimmed and chopped 1 eating apple, peeled, cored and chopped 40 g dried apricots, soaked overnight 125 g fresh breadcrumbs 30 ml chopped fresh parsley finely grated rind of ½ a lemon 1 egg salt and pepper 50 g lard or 30 ml vegetable oil 30 ml flour 450 ml Beef Stock Trim each cutlet bone to a depth of 2.5 cm. Bend the joint around, fat side inwards, and sew together using strong cotton or fine string to form a crown. Cover the exposed bones with foil. Melt the butter in a saucepan and cook the onion, celery and apple until brown. Drain, dry and chop the apricots and stir into the pan with the breadcrumbs, parsley, lemon rind and juice, egg and seasoning. Allow to cool, then fill the centre of the joint with the stuffing and weigh. Place the joint in a small roasting thin with the lard or oil. Roast at 180°C mark 4 for 25 minutes

VITELLO TONNATO (Veal in Tuna Fish Sauce) 700 g leg of veal, boned, with bone reserved 1 small carrot, peeled and sliced 1 medium onion, skinned and quartered 1 celery stick, trimmed and chopped 4 black peppercorns salt and pepper 99 g (3 ½ oz) can tuna in oil, drained 2 egg yolks 15 ml lemon juice 4 anchovy fillets, drained 150 ml olive oil capers, black olives and lemon slices, to garnish Tie the meat into a neat roll and put into a saucepan with the bone, carrot, onion, celery, peppercorns, 5 ml salt and 300 ml water. Bring to the boil, cover and simmer for about 1 hour, or until tender. Remove the meat and cool. Meanwhile, mash together the tuna and anchovies with a fork or in a blender or food processor. Stir in the egg yolks, pepper and lemon juice. Add the oil, a little at a time, until the sauce resembles thin cream. Season. Cut the meat into thin slices, arrange in a shallow dish and coat completely with the sauce. Cover and leave overnight. Garnish and serve. Serves 4 – 6  VI

OSCO BUCO (Braised Veal in White Wine) 50 g butter or margarine 15 ml olive oil 1 medium onion, skinned and finely chopped 4 large or 8 small ossi buchi, weighing about 1,75 kg sawn into 5 cm lengths 45 ml seasoned flour 300 ml dry white wine 300 ml Veal or Chicken Stock finely grated rind of 1 lemon 1 garlic clove, skinned and finely chopped 45 ml chopped fresh parsley Risotto alla Milanese, to serve Melt the butter with the oil in a flameproof casserole, add the onion and fry gently for 5 minutes, until soft but not coloured. Coat the veal in the flour, add to the casserole and fry for about 10 minutes, until browned. Pour over the wine and boil rapidly for 5 minutes, then add the stock. Cover the pan tightly and simmer for 1 ½ – 2 hours, basting and turning the meat occasionally. Transfer the meat to a warmed serving dish, cover and keep warm. If necessary, boil the sauce rapidly to thicken, then pour over the meat. Mix together the lemon rind, garlic and parsley and sprinkle over t

RAGOÛT OF VEAL 900 ml pie veal, trimmed and cubed 45 ml seasoned flour 75 ml vegetable oil 175 lean bacon rashers, rinded and roughly chopped 16 button onions, skinned 397 g (14 oz) can tomatoes, drained 150 ml dry white wine 2.5 ml (1/2 level tsp) paprika salt and pepper 112 g (4 oz) packet frozen peas 45 ml soured cream chopped fresh parsley, to garnish Toss the veal in the flour and quickly fry in the oil. Transfer to a large casserole. Add the bacon and onions to the pan and fry for 3 minutes. Transfer to the casserole. Add the tomatoes to the casserole with the wine, paprika and seasoning. Cover and cook in the oven at 150°C mark 2 for about 2 ½ hours. About 20 minutes before cooking is finished, stir in the peas and return to the oven. Swirl the soured cream into the sauce and sprinkle with parsley just before serving. Serves 6 – 8  RAGOÛT OF VEAL

  700 g pie veal, trimmed and cubed 2 medium onions, skinned and chopped 2 medium carrots, peeled and chopped squeeze of lemon juice bouquet garni salt and pepper 25 g butter or margarine 45 ml flour 1 egg yolk 30 – 45 ml single cream 4 – 6 bacon rolls chopped fresh parsley, to garnish Put the meat, onions, carrots, lemon juice, bouquet garni and seasoning into a large saucepan with enough water to cover. Cover and simmer gently for about 1 hour, until the meat is tender. Strain off the cooking liquid, reserving 600 ml and keep the meat and vegetables warms. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the reserved liquid. Return to the heat, Bring to the boil slowly and continue to cook, stirring, until the sauce thickens. Adjust the seasoning, remove from the heat and when slightly cooled stir in the egg yolk and cream. Add the meat, vegetables and bacon rolls and reheat without boiling for 5 minutes. S

75 g butter or margarine 1.4 kg stewing veal or braising steak, cut into 4 cm pieces 700 g onions, skinned and thinly sliced 450 g carrots, peeled and thinly sliced 45 – 60 ml paprika 30 ml flour 900 ml Chicken Stock 60 ml dry white wine salt and paper 142 g (5 fl oz) soured cream Melt the butter in a frying pan and fry the veal, a little at a time, until browned. Remove from the pan with a slotted spoon and place in an ovenproof dish. Fry the onions and carrots in the butter remaining in the pan for about 5 minutes until lightly browned. Add the paprika and flour and fry for 2 minutes. Gradually stir in the stock, wine and seasoning. Bring to the boil and pour over the veal. Cover tightly and cook in the oven at 150°C mark 2 for 2 ¾ hours. When cooked, pour the soured cream over the goulash and serve. Serves 8 VEAL GOULASH

WIENER SCHNITZEL (Fried Veal Escalopes) 4 veal escalopes, weighing about 450 g salt and pepper 1 egg, beaten 150 g fresh breadcrumbs 75 g butter or margarine 30 ml vegetable oil 8 anchovy fillets, drained and halved (optional) 1 egg, hard-boiled and the yolk and white chopped separately (optional) lemon slices and capers, to garnish Flatten each escalope thinly between two sheets of damp greaseproof paper. Season the meat, then coat in beaten egg and breadcrumbs, pressing the crumbs on well. Heat the butter and oil in a large frying pan fry the escalopes, two at a time, for 3 – 5 minutes each side, until golden. Drain on absorbent kitchen paper and keep warm whilst cooking the remaining escalopes. Serve garnished with the anchovy fillets, egg, if using, the lemon slices and capers. Serves 4 WIENER SCHNITZEL

  150 g crustless stale white bread 150 ml milk 15 g butter or margarine 20 ml flour 200 ml Beef Stock 397 g (14 oz) can tomatoes, sieved 5 ml sugar (optional) 2.5 ml (1/2 level tsp) dried thyme salt and pepper 1 large onion, skinned and finely chopped 450 g minced beef 5 ml paprika 45 ml vegetable oil Crumble the white bread into a bowl, pour over the milk and leave to soak for about 30 minutes. Melt the butter in a large saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the stock. Return to the heat, bring to the boil and continue to cook, stirring, until the sauce thickens. Add the tomatoes, sugar, if using and thyme. Season well and simmer, covered, for 30 minutes. Meanwhile, put the onion and the mince in a bowl and add the soaked bread together with any remaining milk, the paprika and seasoning. Using floured hands shape the mixture into 18 balls. Heat the oil in a frying pan, add the meat balls a few at a time and fry

4 veal escalopes, weighing about 450 g 100 g butter or margarine finely grated rind of ½ a lemon 15 ml lemon juice 30 ml chopped fresh parsley salt and pepper 30 ml seasoned flour 1 egg, beaten 50 g fresh breadcrumbs vegetable oil for deep-fat frying lemon wedges and chopped fresh parsley, to garnish Halve each veal escalope, trim and flatten between two sheets of damp greaseproof paper. Cream the butter, then mix in the lemon rind and juice, the parsley and seasoning. Divide the butter between the eight escalopes, roll up each one with the butter inside to completely enclose and tie with fine string. Chill. Coat the escalopes in flour, egg and breadcrumbs, and chill again while heating the oil. Heat the oil in a deep-fat fryer to 185°C add the escalopes and fry for 6 – 8 minutes, until golden brown. Drain on absorbent kitchen paper, remove string and garnish. Serves 4 VEAL KIEV

6 veal chops, weighing about 175 g each, trimmed finely grated rind of 2 lemons 90 ml lemon juice 150 ml dry vermouth 1 large garlic clove, skinned and crushed salt and pepper 225 g fresh spinach, trimmed 50 g butter or margarine 2.5 ml (1/2 level tsp) grated nutmeg 45 ml vegetable oil 1 egg, hard boiled and finely chopped bunch of spring onions, trimmed and shredded Place the chops in a large shallow dish. Whisk together the lemon rind and juice, vermouth, garlic and seasoning and pour over the chops. Cover and marinate in a cool place overnight. Wash the spinach well in several changes of cold water. Put in a saucepan with just the water that clings to the leaves, cover and cook for 3 – 4 minutes. Drain well in a colander, pressing the spinach with the back of a wooden spoon to extract as much liquid as possible. Finely chop. Sauté the spinach with 25 g butter and the nutmeg for 1 – 2 minutes to dry off any excess moisture. Transfer to a bowl. Cold and cover. Remove chops from marina

BEEFBURGERS (Hamburgers) 450 g lean beef, e.g. chuck, shoulder or rump steak, minced ½ a small onion salt and pepper melted butter or oil for coating or a little fat for shallow frying Mix the minced beef well with the onion, if using, and a generous amount of salt and pepper. Shape lightly into 4 – 8 round flat patties. To cook, brush sparingly with melted butter or oil and grill for 4 – 6 minutes for small burgers and 8 – 10 minutes for larger, turning once, or fry in a little fat in a frying pan, turning them once and allowing the same amount of time. Note: Hamburgers can be served rare or well done, according to personal preference, hence the variation in cooking time. Serves 4 Variation Traditionally, beefburgers contain no other ingredients, but they can be varied by adding any of the following when combining the mixture: - 50 – 100 g grated cheese - 15 ml sweet pickle - 5 – 10 ml prepared mustard - 5 ml dried mixed herbs BEEFBURGERS

225 g dried red kidney beans, soaked in cold water overnight 15 ml vegetable oil 2 medium onions, skinned and chopped 700 g minced beef 1 garlic clove, skinned and crushed salt and pepper 2.5 ml (1/2 level tsp) hot chilli powder or 30-45 ml chilli seasoning 15 ml flour 30 ml tomato puree 793 g (28 oz) can tomatoes Drain the beans, rinse, then put into a large saucepan with enough water to cover. Bring to the boil, boil rapidly for 10 minutes, then reduce the heat and simmer gently for about 35 minutes, until tender. Heat the oil in a large saucepan, add the onions and fry until softened, then add the mince and cook until browned. Add the garlic, salt, pepper and chilli powder. Sprinkle in the flour and stir well, then add the tomato puree and tomatoes with their juice. Bring o the boil and add drained beans. Simmer for 30 minutes, stirring occasionally. Serves 6 CHILLI CON CARNE

VEAL ESCALOPES WITH HAM AND MARSALA (Saltimbocca Alla Romana) 8 veal escalopes, weighing about 900 g 15 – 30 ml lemon juice pepper 8 fresh sage or basil leaves or sprigs of marjoram 8 thin slices of prosciutto 50 g butter or margarine 15 ml vegetable oil 30 ml Marsala fried croutons, to garnish Flatten escalopes between greaseproof. Season each escalope with lemon juice and pepper. Place a sage or basil leaf or marjoram in the centre and cover with a slice of prosciutto. Roll up and secure with a cocktail stick. Heat the butter and oil in a frying pan, add the veal rolls and fry gently until golden brown. Stir in the Marsala, bring to simmering point, then cover the pan and simmer gently for about 10 minutes. Serve with the juices poured over and surround with croutons. Note: Prosciutto is a special Italian smoked ham. Serves 8 VEAL ESCALOPES WITH HAM AND MARSALA

4 veal escalopes, weighing about 450 g 60 ml seasoned flour 50 g butter or margarine 10 ml tomato puree 60 ml sherry 100 ml red wine 50 g mushrooms, sliced 2.5 ml (1/ level tsp) dried mixed herbs 60 ml single cream salt and pepper 225 g tomatoes, skinned and chopped 50 g mature Cheddar cheese, grated Flatten each escalope between two sheets of damp greaseproof paper, than coat in seasoned flour. Melt 25 g of the butter in a frying pan and fry the escalopes gently for 3 – 5 minutes on each side, the remove and keep warm. Add the remaining flour to the frying pan, stir in the tomato puree, sherry and wine and bring the mixture slowly to the boil. Add the mushrooms, herbs and the cream. Season and cook very gently for about 5 minutes, without boiling. Heat the remaining butter in a pan, add the tomatoes and heat through. Pour the tomato mixture into a shallow ovenproof dish, arrange the meat on top, pour over the sauce, sprinkle with the cheese and brown under the grill. Serves 4 ESCALOPE

25 g butter or margarine 1 medium onion, skinned and finely chopped 5 ml (1 level tsp) paprika 450 g minced beef 50 g fresh breadcrumbs 45 ml natural wheatgerm 1 garlic clove, skinned and crushed 15 ml (1 tbsp) chopped fresh herbs or 5 ml (1 level tsp) dried mixed herbs 60 ml tomato puree 1 egg, beaten salt and pepper Fresh Tomato Sauce, to serve Grease and base line a 450 g, capacity 900 ml, loaf tin. Melt the butter in a frying pan, add the onion and cook until softened. Add the paprika and cook for 1 minute, stirring, then turn the mixture into a large bowl. Add all the remaining ingredients, except the sauce, and stir thoroughly until evenly mixed. Spoon the mixture into the loaf tin, level the surface and cover tightly with foil. Stand the loaf tin in a roasting tin and pour in water to depth of 2.5 cm. Bake in the oven at 180°C mark 4 for 1 ½ hours. Turn out and serve with the sauce. Serves 4 MEAT LOAF

COTTAGE PIE (Shepherd’s pie) 900 g potatoes, peeled 45 ml milk knob of butter or margarine salt and pepper 15 ml vegetable oil 1 large onion, skinned and chopped 450 g cold cooked beef or lamb, minced 150 ml Beef Stock 30 ml chopped fresh parsley or 10 ml dried mixed herbs Cook the potatoes boiling salted water for 15-20 minutes, then drain and mash with the milk, butter and seasoning. Heat the oil in a frying pan, add the onion and fry for about 5 minutes, then stir in the minced meat with the stock, seasoning and parsley. Spoon the meat mixture into an ovenproof dish and cover the top with the mashed potato. Mark the top with a fork and bake in the oven at 190°C mark 5 for 25-30 minutes, until the surface is crisp and browned. Serves 4 COTTAGE PIE

450 g stewing steak, trimmed and cut into small pieces 175 g potatoes, peeled and diced 175 g swede, peeled and diced 1 medium onion, skinned and chopped 2.5 ml (1/2 level tsp) dried mixed herbs salt and pepper 400 g Shortcrust Pastry made with 400 g plain flour 25 g butter or margarine 1 egg, beaten, to glaze Place the meat, potato, swede and onion in a bowl and mix in the herbs and seasoning. Divide the pastry into six and roll out each piece to a 20 cm circle. Spoon the filling on to half of each circle and top with a little butter. Brush the edges of the pastry with water, then fold over and press the edges firmly together to seal. Place the pasties on a baking sheet. Brush with the beaten egg and bake at 220°C mark 7 for 15 minutes. Reduce the heat to 170°C mark 3 for a further 1 hour. Serve warm or cold. Serves 6 CORNISH PASTIES

700 g stewing steak, cut into small even pieces 30 ml seasoned flour 1 medium onion, skinned and sliced 450 ml Beef Stock salt and pepper 100 g button mushrooms, wiped 212 g (7 ½ oz) packet frozen puff pastry, thawed 1 beaten egg, to glaze Coat the meat with seasoned flour, then put in a large saucepan with the sliced onion and stock. Bring to the boil, reduce the heat and simmer for 1 ½ – 2 hours, until the meat is tender. Season to taste. Alternatively, cook for 2 hours in a covered casserole in the oven at 170°C mark 3. Chill the meat and the mushrooms, then put into a 1.1 litre pie dish with enough of the gravy to half fill it. Roll out the pastry 2.5 cm larger than the top of the dish. Cut off a 1 cm strip from round the edge of the pastry and put this strip round the dampened rim of the dish. Dampen the edges of the pastry with water and put on the top of the pie, without stretching the pastry; trim if necessary and knock up the edges. Use the trimmings to make decorations if wis

700 g rump or fillet steak, trimmed of excess fat and thinly sliced into 0.5 cm x 5 cm strips 45 ml seasoned flour 50 g butter or margarine or vegetable oil 1 medium onion, skinned and thinly sliced 225 g mushrooms, wiped and sliced salt and pepper 284 ml (10 fl oz) soured cream Coat the steak strips with the seasoned flour, then fry in 25 g butter or half the oil for about 5-7 minutes, until golden brown. Cook the onion and mushrooms in the remaining butter or oil for 3-4 minutes, season to taste and add to the beef. Stir the soured cream into the meat mixture and warm through gently. Serve with boiled or buttered noodles. Serves 4 BOEUF STROGANOFF

50 g butter or margarine 30 ml vegetable oil 100 g streaky bacon rashers, rinded and diced 900 g lean braising steak, cut into 2.5 cm cubes 1 garlic clove, skinned and crushed 45 ml flour salt and pepper bouquet garni 150 ml Beef Stock 300 ml burgundy 12 small onions, skinned 175 g button mushrooms, wiped chopped fresh parsley, to garnish Melt half the butter and oil in a large flameproof casserole. Quickly brown the bacon, then drain on absorbent kitchen paper. Reheat the fat and brown the meat in batches. Return the bacon to the casserole with the garlic. Sprinkle in the flour and stir well. Add salt and pepper, the bouquet garni, stock and wine. Bring to the boil, stirring, then cover and cook in the oven at 170°C mark 3 for about 2 ½ hours. Meanwhile, heat the remaining butter and oil together. Add the whole onions and fry gently until they are glazed and golden brown. Remove from the pan and fry the mushrooms. Add the mushrooms and onions to the casserole and cook for a further 30

(Manzo stufato di vino rosso) 1.4kg piece top rump or chuck steak, trimmed 150 ml red wine 1 medium onion, skinned and finely sliced 3 garlic cloves, skinned and sliced 3 parsley stalks, lightly crushed 8 black peppercorns spring of fresh thyme 0r 2.5 ml dried thyme 30 ml olive oil about 150 ml Beef Stock 100 g lean gammon, cut into cubes salt and pepper Place the piece of beef in a polythene bag or bowl, pour in the wine and add the onion, garlic, parsley stalks, peppercorns and thyme. Mix well. Seal the bag or cover the dish, and leave in a cool place to marinate for 4-5 hours. Remove the beef from the marinade. Set aside. Strain the marinade and set aside. Reserve the onion slices. Heat the oil in a heavy flameproof casserole, add the reserved onion slices and fry gently for 5 minutes until soft but not coloured. Add the beef and fry for about 10 minutes, until brown on all sides. Pour over the marinade and the stock, then add the gammon. Season. Bring to the boil and boil rapidly f

This dish is cooked at the table with each guest cooking their own share of the meat. 700 g fillet or rump steak, trimmed of excess fat and cut into 2.5 cm cubes vegetable oil for deep frying Spicy Cheese and Tomato, Mustard and Blue Cheese dips 1 onion or shallot, finely chopped finely chopped fresh parsley chutney (optional) gherkins (optional) French bread, cubed Arrange the steak on individual plates. Fill a fondue dish one-third full of oil and heat on a fondue burner on the table to 190°C. Put the remaining ingredients in individual dishes or bowls. Give each guest a two-pronged fondue fork for spearing the meat cubes, which they cook in the hot oil for a few minutes. The cooked meat is then dipped into one of the dips and served with the remaining ingredients. Serves 4 FONDUE BOURGUIGNONNE

75 g streaky bacon, rinded and chopped 10 ml chopped fresh parsley 125 g fresh breadcrumbs 50 g shredded suet 1.25 ml (1/4 level tsp) dried mixed herbs rind and juice of 1 lemon salt and pepper 1 egg, beaten 8 thin slices beef topside, 700 g total weight 45 ml seasoned flour 60 ml vegetable oil 450 ml Beef Stock 2 medium onions, skinned and sliced into rings Combine the first six ingredients for the stuffing, season and bind with the egg. Spread each slice of meat with stuffing, roll up, secure with string and toss in seasoned flour. Heat the oil in a frying pan and brown the beef olives lightly, remove and place in a casserole. Add remaining seasoned flour to the frying pan, brown well, then gradually add the stock and bring to the boil. Season and pour over the olives. Add the onion slices, cover and cook in the oven at 180°C mark 4 for 1 ½ hours. Remove the strings before serving the beef olives. Serves 4 BEEF OLIVES

50 g lard or 45 ml vegetable oil 700-900 g stewing steak. Trimmed and cut into 4 cm cubes 4 medium onions, skinned and halved lengthways 350 g carrots, peeled and cut into chunks 30 ml flour 600 ml Beef Stock 15 ml (1 level tbsp) tomato puree salt and pepper 2 bay leaves Melt the lard in a medium flameproof casserole. Increase the heat and when the fat is just beginning to smoke, add the meat about one quarter at a time. Fry each batch until well browned. Remove with a slotted spoon. Reduce the heat, add the onions and carrots and fry until the vegetables are lightly browned. Remove from the casserole. Sprinkle the flour into the fat remaining in the pan and stir well until evenly blended. Return the pan to the heat and cook slowly, stirring constantly, until the roux begins to turn a light brown colour. Add the stock, tomato puree and seasoning and stir until the mixture is quite smooth. Bring slowly to the boil, stirring, then add the meat and vegetables with their juices and the bay

  30 ml black or green peppercorns 4 sirloin, rump or fillet steaks, trimmed of excess fat salt 25 g butter or margarine 15 ml vegetable oil 30 ml brandy 150 ml double cream Crush the peppercorns coarsely using a pestle and mortar, or in a polythene bag, or a board with a rolling pin. Place the steaks on the peppercorn mixture and press hard to encrust the surface of the meat; repeat with the other side. Heat the butter and oil in a frying pan and fry the steaks for 2 minutes on either side. Reduce the heat and continue cooking until cooked to taste. Season with salt. Remove the steaks from the pan and keep warm. Add the brandy to the pan, remove from the heat and set it alight. Take of the heat until the flames have died down, then stir in the cream. Season and reheat gently. Pour over the steaks. Serves 4 STEAK AU POIVRE

4 pieces of fillet steak, 0.5 cm thick, trimmed of excess fat 25 g butter or margarine 30 ml vegetable oil 30 ml Worcestershire sauce 15 ml lemon juice 1 small onion, skinned and grated 10 ml chopped fresh parsley Fry the steaks in the butter and oil for 1-2 minutes on each side. Remove with a slotted spoon and keep warm. Stir the Worcestershire sauce and lemon juice into the pan juices. Warm through, then add the onion and parsley and cook gently for 1 minute. Serve the sauce spooned over the steaks. Serves 4 STEAK DIANE

225-350 g cooked beef, minced 1 small onion, skinned 450 g potatoes, boiled and mashed dash of Worcestershire sauce salt and pepper 1 egg, beaten 25 g fresh breadcrumbs 45 ml vegetable oil Mince together the meat and onion. Add the potatoes, the Worcestershire sauce and season well. Stir until well blended. Using floured hands, from into eight round patties, coat with the beaten egg and then with breadcrumbs. Heat the oil in a frying pan, add the rissoles and fry on both sides until golden brown. Drain well on absorbent kitchen paper before serving. Serves 4 RISSOLES

550 g piece stewing steak, trimmed and cut into 1 cm cubes 225 g ox kidney, cut into small even-sized cubes 1 medium onion, skinned and finely chopped 30 ml chopped fresh parsley 45 ml flour grated rind of 1 lemon salt and pepper 275 g self raising flour 150 g shredded suet butter or margarine for greasing parsley sprig, to garnish Place the beef and kidney in a bowl with the onion and the parsley. Sprinkle in the plain flour and lemon rind and season well. Stir well. Mix together the self raising flour, suet and a good pinch of salt. Stir in about 200 ml water, until a soft dough is formed. Knead lightly, then on a lightly floured surface, roll out to a 35 cm round. Cut out one-quarter of the dough in a fan shape to within 2.5 cm of the centre. Lightly grease a 1.7 litre pudding basin. Dust the top surface of the pastry with flour and fold the dough in half, then in half again. Lift the dough into the basin, unfold, press into the base and up the sides, taking care to seal the join we

1.8 kg piece of boned salted silverside 1 medium onion, skinned and sliced 4 medium carrots, peeled and sliced 1 small turnip, peeled and sliced 1-2 celery sticks, trimmed and chopped 8 cloves 100 g soft brown sugar 2.5 ml (1/2 level tsp) mustard powder 5 ml (1 level tsp) ground cinnamon juice of 1 orange Soak the meat in cold water for several hours or overnight, then rinse and put in a large saucepan with vegetables. Cover with water and bring slowly to the boil. Remove any scum, cover with a lid and simmer for 3-4 hours until tender. Allow to cool in the liquid. Drain well, then put the meat into a roasting tin and stick the cloves in the fat. Mix together the remaining ingredients and spread over the meat. Bake in the oven at 180°C mark 4 for ¾ – 1 hour, basting from time to time. Serve hot or cold. If you wish, you can press the meat after cooking it until tender. Fit is snugly into a casserole or foil-lined tin, spoon a few spoonfuls of the liquid over and cover with a board or p

1.4 kg piece of bone unsalted silverside 2 medium carrots, peeled 2 medium parsnips, peeled 2 medium onions, skinned and thickly sliced 3 celery sticks, washed and thickly sliced 2 small turnips, peeled and thickly sliced 25 g lard or dripping or 30 ml vegetable oil 75 g streaky bacon rashers, rinded and chopped 1 bay leaf salt and pepper 150 ml Beef Stock 150 ml cider 15 ml (1 level tbsp) arrowroot chopped fresh parsley, to garnish Tie up the meat to form a neat joint. Cut the carrots and parsnips into slices about 1 cm thick, halving them if large. Heat the fat in a 3.4 litre deep flameproof casserole. Add the bacon and fry until it begins to brown. Remove the bacon with a slotted spoon and reserve. Reheat the fat in the casserole for a few seconds. Brown the meat all over, turning it with long handled spoons. When browned evenly, remove from casserole and keep warm. Add the vegetables to the pan and fry over a high heat. Add the bacon pieces and bay leaf to the vegetables and season