Archive for the ‘Meat’ Category
Rump Steak with Garlic
Author: admin
4 rump steaks, 180g (6 oz) each 6 cloves garlic
6 drops Tabasco sauce
45m1 (3 tbls) olive oil
salt and pepper
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4 top of sirloin steaks, 150 to 200g (5-7 oz) each
60ml (4 tbls) olive oil
15ml (1 tbls) sherry vinegar (if available, otherwise substitute white wine vinegar)
1 clove garlic
1 small onion
30ml (2 tbls) chopped parsley
15ml (1 tbls) chopped herbs: chervil or chives
cayenne pepper
salt and freshly ground pepper
Flank with Parsley Sauce
Author: admin
2 pieces of flank, 350g (12 oz) each
60ml (4 tbls) roughly chopped parsley
60ml (4 tbls) double cream
10ml (2 tsp) French mustard
5ml (1 tsp) crushed peppercorns nutmeg
salt
Bacon and Egg Pie
Author: admin
Delicious eaten hot or cold, this is an easily-made pie. It is a good dish for light lunches, suppers, or for a family picnic.
Baked Bacon
Author: admin
Served hot or cold, baked bacon accompanied by creamed or sauteed potatoes and broccoli or green beans, makes a delicious and satisfying main course for lunch or dinner. The bacon should be soaked in tepid water for 2 hours before boiling to remove excess salt.
Abbacchio Brodettato
Author: admin
This Roman entrée is robust and delectable and is neither expensive nor difficult to prepare. It cannot be made quickly, however, for quite a bit of preparation is required and the meat must be cooked in the oven for about 11 hours. It makes a delicious main dish for an informal dinner accompanied by lots of crusty Italian bread, a green salad and dry white wine.