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Category: Dinner (Page 34 of 38)

English Meatloaf Recipe

Ingredients:
Cooked veal
Boiled ham
Hard boiled eggs
Beef stock

Instructions:

Chop cooked veal and boiled ham.

Place in a well-greased mold alternate layers of veal, ham and hard-boiled eggs. Sprinkle with pepper, mace and chopped parsley.

Moisten with beef-stock and let bake in the oven. Serve cold, sliced very thin, garnished with watercress.


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French Roast Recipe

Ingredients:
Round of beef
Slices of bacon
Sliced onions
2 sliced onions
2 cloves garlic
Butter
Cream
Salt
Pepper
Parsley

Instructions:

Slice a round of beef and insert slices of bacon (called larding). Put in a large saucepan. Cover and let brown a few minutes. Add onion and boiling water to cover. Let cook slowly until tender.

Add onions, garlic and let cook until tender. Thicken with butter and cream. Season highly with salt, pepper and parsley add to the meat, and let all cook together a half hour and serve hot.


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Old Style Country Ham with Redeye Gravy Recipe

Ingredients:
6 Cured ham slices, 1/2″ thick
1 cup Water, boiling
1 tablespoon Coffee, freshly made black

Instructions:

Place ham slices in a large flat pan and cover with cold water. Let stand 6-8 hours; drain and blot dry. Remove and discard rind.

Fry ham slices in single layer in an un-greased heavy skillet over medium-high heat. Fry for 5-6 minutes on each side, then remove to heated platter.

Pour off all but about 2 tablespoons fat. Add boiling water and let boil up, scraping bottom to pick up all flavorful bits of ham from the skillet. Stir in coffee. Pour over ham slices and serve at once.


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Irish Loin of Pork with Lemon and Herbs Recipe

Ingredients:
6 lb Boneless pork loin
1/2 cup Chopped parsley
1/4 cup Minced onion
1/4 cup Finely grated lemon peel
1 tablespoon Basil
3 Garlic cloves crushed
3/4 cup Olive oil
3/4 cup Dry sherry

Instructions;

Pat pork dry. Score well with sharp knife.

Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight.

Let pork stand at room temperature 1 hour before roasting.

Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside.

Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauce boat.

Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately.


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Lamb Kebab Recipe

Ingredients:
4 lb Lean ground lamb
12 Tablespoons Mint leaves (fresh) -or- 6 Tablespoons Dried mint leaves
4 teaspoons Salt
1/2 cup Onion chopped fine
12 Scallions, chopped
1 Tablespoon Black pepper ground
2 Garlic cloves minced
1/2 Tablespoon Ginger ground
1 Tablespoon Red pepper flakes

Instructions:

Make a layer of charcoal that has burned to a gray, hot coal.

Mix in a large bowl the lamb & other ingredients. Beat with a wooden spoon until mixture is smooth.

Form this mixture into “sausages” approx 3″ long & 2″ in diameter. Thread these “sausages” onto wooden skewers leaving a 1″ space between the “sausages” then grill until done over the coals, usually about 12-15 minutes.


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Liver Loaf Recipe

Ingredients:
1/2 lb Veal or pork stew meat
3/4 lb Liver
1/2 lb Bacon, diced
2 Eggs
4 tablespoon Chopped fresh sage
2 tablespoon Minced garlic
1/4 tsp Freshly ground black pepper
1/2 cup Dry white wine

Instructions:

Serve it with sour pickles or brown mustard.

Combine all ingredients in a glass bowl, cover and refrigerate overnight.

The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor.

Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1 1/4 hours.

Remove from the oven, unmold and serve immediately.

Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving.

Serve it with sour pickles or brown mustard.


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Liver in Mustard Sauce Recipe

Ingredients:
Salt
Ground red cayenne pepper
4 slices liver 1/2 – 3/4″thick
Butter
1 cup shallots, chopped
1 cup dry white wine
1 tablespoon Creole or poupon mustard

Instructions:

Salt and pepper liver. Saute over medium to high heat in butter. Remove liver and keep warm.

Pour off some of melted butter. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture.
Stir and simmer for a few minutes.

Put liver on platter and pour sauce over it.


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Lamb Chops Marinade Recipe

Ingredients:
Lamb loin chops
Four teaspoons olive oil
One tablespoon tarragon vinegar
One small sliced onion
One mashed clove of garlic
One broken up bay leaf
Twelve whole black peppers
Six cloves
1/4 teaspoon of salt
Two teaspoons of dried thyme
Strips of parsley and lemon peel

Instructions:

Mix olive oil, tarragon vinegar, onion, garlic, bay leaf, black peppers, cloves, salt, dried thyme, parsley and lemon peel.

Soak kidney lamb chops in this mixture for twelve hours and then broil.

Serves four.


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Saucy Lamb Patties Recipe

Ingredients:
1 pound lamb, finely ground
4 medium cloves garlic, minced
1/4 cup fresh mint, minced
2 tablespoons minced fresh sage
7 tablespoons olive oil
2 medium eggs
1 tablespoon crushed green peppercorns
1/4 cup heavy cream
Salt to taste
Black pepper to taste

Instructions:

In a small bowl, combine the lamb, half of the garlic, the mint, sage, 4 tablespoons oil, salt, black pepper, and eggs. Mix well, cover, and refrigerate for at least 3 hours.

Divide mixture into 8 portions and form into patties.

Place 2 tablespoons olive oil in a large skillet over medium heat and add 4 patties. Cook for 3 minutes per side. Repeat for the remaining four patties.

While the patties cook, place the remaining 1 tablespoon olive oil in a saucepan. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from heat and stir in peppercorns.

Add cream, stir very well, and cover to keep warm while lamp patties cook.

Place patties on plates, top with sauce and serve.


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Lamb & Red Peppers Recipe

Ingredients:
3 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
1/2 tsp pepper
3 tablespoon olive oil
2 garlic cloves, chopped
2 cups hot water
3 tablespoon chopped fresh parsley
2 large red bell peppers, cut into 1 1/2 to 2 inch pieces

Instructions:

Season lamb with 1/4 tsp pepper.

In a large frying pan or flameproof casserole, heat oil over high heat. Add lamb and cook, turning frequently, 3-5 minutes, or until browned on all sides.

Add garlic, water and remaining 1/4 tsp pepper. Bring to a boil, reduce heat to medium, and cook partially covered 30 minutes.

Uncover and cook 10 minutes longer, or until lamb is fork tender. Add parsley and red peppers to pan. Cook 10 minutes, or until peppers are just tender.


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