GOOD OLD FASHIONED ROASTS

Whether you are cooking beef, veal, lamb, pork, chicken, turkey, duck, goose or game birds, rabbit, hare, or venison, here are classic recipes for roast beef and Yorkshire pudding, rack of lamb with a herb crust and a roast chicken with Tarragon and also wonderful ideas for creating dishes from the leftovers like shepherd's pie, potted ham, Coronation chicken, game and lentil soup, croquettes of game and many delights. Focusing on the heart of the Sunday table, the book guides readers through the art of roasting meat, preparing perfect accompaniments, and creating meals that bring family and friends together. The book offers clear, practical instructions alongside tips for timing, seasoning, using seasonal vegetables and presentation and also explores classic gravies, sauces some as exotic sounding as hare sauce for parpadelle, and side dishes that elevate a simple roast into a feast. Beautifully presented, with full page mouth-watering photographs and hundreds of easy-to-follow recipes, sauces, stuffings, soups and sides. 160 large pages.