The best traditional recipes for roasted dishes, from a Sunday beef
roast with Yorkshire pudding and rack of lamb with herb crust to stuffed
roast goose, pheasant, and veal.
Leading chef Laura Mason gives you all the best techniques for sourcing,
preparing, and roasting all kinds of meat: beef, lamb, pork, chicken,
turkey, duck, goose, and various game, including partridge, grouse, and
woodcock. To make the absolute most of this most prized food, the author
explains the various cuts of meat (and what cuts work best with various
recipes), as well as ideal roasting times for a rare or well-done piece
of meat. Plus, of course, she covers the use of marinating, barding,
larding, basting, and dredging.
The recipes would not be complete without a range of potato and
vegetable dishes that make ideal accompaniments, from the best roasted
and mashed potatoes to gratins, gravies, and sauces. And, last but not
least, the book provides
a wealth of ideas for using leftover meat for weekday meals--from pies
and soups to stews and sandwiches, the traditional Sunday roast can be
the source of much more than one delicious meal.
