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Good Old-Fashioned Roasts

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Good Old-Fashioned Roasts

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.

AuthorLaura Mason
Dewey Decimal Number641
LabelNational Trust
List Price$24.95
ManufacturerNational Trust
Number Of Items1
Number Of Pages124
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2010-01-01
PublisherNational Trust
StudioNational Trust
TitleGood Old-Fashioned Roasts
FeatureNotes: Brand New from Publisher. No Remainder Mark.
Model Name/TypeMPNEAN/UPC