Free Cooking Recipes

Archive for the ‘Meat’ Category

900 g pork sparerib
3 scallions
3 ginger slices
3 garlic,
(Seasoning]

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1 oxtail in 4cm (11/2 inch) segments
2 pig trotters
1 pig’s ear
1 small cabbage
6 carrots  6 turnips  salt

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800g (13/4 lb) silverside
500g (18 oz) topside on the bone
500g (18 oz) shoulder of beef  600g (21 oz) shoulder of lamb  600g (21 oz) leg of veal
200g (7 oz) lean bacon
1 onion spiked with 3 cloves  3 turnips
8 leeks
8 carrots
2 tomatoes
3 cloves garlic
1 sprig thyme
1 bay leaf
2 celery sticks
6 juniper berries
6 black peppercorns
200ml (7 fl oz) dry white wine

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800g (13/4 lb) fillet or rump,
bound but not barded
8 new carrots, peeled
8 small leeks, peeled
8 small turnips, peeled
2 celery hearts, quartered
4 small onions
4 sprigs chervil
2 sprigs parsley
1 sprig tarragon
2 cloves
12 peppercorns

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4 red, ripe tomatoes
6 ml(4 tbls) oil
2 cloves garlic, sliced
4 slices sirloin, 150g (7 oz) each
salt and pepper
70g (3 oz) black olives
2 peppers in oil, sliced
1 stick celery, sliced small handful oregano

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1 rib steak, 900g-lkg (2-21/4 lb)
4 shallots
15m1 (1 tbls) wine vinegar
240ml (9 fl oz) red wine: Beaujolais, Cahors, Gigondas, etc
15m1 (1 tbls) oil 100g (4 oz) butter salt and pepper

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1 kg (21/4 lb) ox cheek
1kg (21/4 lb) leeks (the white part only)
1/2 liter (18 fl oz) pale ale
15ml (1 tbls) oil
50g (2 oz) butter
5ml (1 tsp) sugar salt and pepper

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4 steaks (rump or fillet), 200g (7 oz) each
60ml (4 tbls) freshly ground
Pepper
60ml (4 tbls) Fine Champagne
cognac
60ml (4 tbls) double cream
40g (13/4 oz) butter
salt

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4 steaks, 150g (5 oz)-180g
16 oz) each: sirloin, fillet, flank or rib steak
60ml (4 tbls) capers
24 black olives in brine kalamatas)
4 medium-sized ripe tomatoes
2 pinches oregano
30ml (2 tbls) olive oil
salt

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250g (9 oz) onions
2 cloves garlic bunch of mint bunch of parsley.
60ml (4 tbls) oil salt
2.5ml (1/2 tsp) saffron
10ml (2 tsp) powdered ginger ,800g (13/4 Ib) neck of beef 4ggs

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