Good Old-Fashioned Roasts

Good Old-Fashioned Roasts

by Laura Mason
     
 

From a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose, pheasant, and veal, here are the best traditional British recipes for roasted dishes. Leading chef Laura Mason explains all the best techniques for sourcing, preparing, and roasting all kinds of meat—beef, lamb, pork, chicken, turkey, duck, goose, and

Overview

From a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose, pheasant, and veal, here are the best traditional British recipes for roasted dishes. Leading chef Laura Mason explains 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, she explains the various cuts of meat, and what cuts work best with various recipes, and roasting times for a rare or well-done piece of meat. She also covers the use of marinating, barding, larding, basting, and dredging. The recipes would not be complete without a range of potato and vegetable dishes—ideal accompaniments, from the best roast potatoes and mash to gratins. But the best part of any roast is often the leftover meat that can be used for leftover meals—in Shepherd pies, rostis, soups, stews, and much more.

Product Details

ISBN-13:
9781905400720
Publisher:
National Trust, Aylesbury
Publication date:
01/01/2010
Pages:
124
Product dimensions:
7.72(w) x 9.96(h) x 0.85(d)

Related Subjects

Meet the Author

Laura Mason is a food historian and the author of several books, including Farmhouse Cookery, Food Culture in Great Britain, and Sugar-Plums and Sherbet.

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