A Book of Mediterranean Food

poured over. KOKKORÉTSI The insides of a sheep – heart, liver, lungs, kidneys, brains, sweetbreads, everything – are cut into sm ...

TURKISH STUFFING FOR A WHOLE ROAST SHEEP 2 cups partly cooked rice, 1 dozen cooked chestnuts, 1 cup currants, 1 cup shelled pist ...

A medium leg of mutton, choose it short, not freshly killed, and with the fibres close together, and make sure it has no smell o ...

from the leg of mutton, taking care not to damage the flesh. Lard the surface with 5 or 6 rows of little pieces of bacon, close ...

and not get brown. After it has browned, lower the oven and continue roasting in a good even medium heat and baste frequently. S ...

put them in a casserole with butter. When they are cooked, serve with a sauce poivrade or any highly seasoned sauce. SAUCE POIVR ...

Beef * * * * * * * * * * * * * * * * * * * * ‘Any of us would kill a cow rather than not have beef.’ Dr Johnson STIPHÁDO (a Gree ...

Cut 2 lb of steak into large pieces. Brown them in oil with 3 lb of small onions and several cloves of garlic. Into the same pan ...

own fat in a deep braising pan or earthenware dish. Add 2 sliced onions, about ¾ pint of tomato purée, either freshly made, or f ...

apart at a touch, and the orange and lemon peel should have dissolved entirely into the sauce. To serve, cut the carrots and tur ...

of celery, a carrot, 4 shallots, an onion, 2 cloves of garlic, peppercorns, herbs, salt. Heat the oil in a small pan, put in the ...

In an earthenware or other fireproof casserole, into which it will just about fit, put the meat. Arrange the carrots round it, p ...

southern smell and appearance. Serve with it boiled haricot or flageolet beans, or pasta, or the aïgroissade toulonnaise (p. 131 ...

added pimentos, onions, garlic, thyme, parsley, pounded juniper berries, and red wine. For the detailed recipe, see p. 190. FILE ...

steaks in brandy, set it alight and cook another half-minute after the flames have died down. In the meantime have ready the sli ...

cook in the oven 4 or 5 hours. Serve with the sauce. FILET DE BŒUF À L’AMIRAL Slice 5 or 6 onions and fry them in dripping; take ...

Pork * * * * * * * * * * * * * * * * * * * * ‘Cochon. – C’est le roi des animaux immondes; c’est celui dont l’empire est le plus ...

médecins! vous condamnez le cochon; il est, sous le rapport des indigestions, l’un des plus beaux fleurons de votre couronne. – ...

method makes the pork less fat, and also easier to cook. A clove or two of garlic is stuck into the meat, it is seasoned with he ...

and pour over them a little olive oil and lemon juice. Leave them to marinate in this mixture for an hour or two. Grill them and ...