The complete guide to cooking hearty meat dishes by our most famous cook - fully updated for the 21st-century kitchen. Mrs Beeton was an expert at cooking suppers that were hearty, warming and wholesome. From a roast fore rib of beef, steak and kidney pudding and braised mutton, her recipes were big on flavour: tender, succulent and delicious dishes with the best quality cuts of meat. Here is traditional British cooking at its best, with the most economical and practical methods for you to create those classic suppers that continue to stand the test of time. All of the recipes have been drawn from Mrs Beeton's original Book of Household Management and have been updated for the 21st-century kitchen. Combined with sound, modern advice on how to source good food, plus detailed information on ingredients and equipment, and illustrations of all the techniques required, this is the go-to mini-book for any aspiring or experienced home cook.MrsBeeton Cooking Techniques Braising This is the process of submerging meat in water, stock or a mixt ure of t hese, wit h ... In some cases, meat is fried first to add flavour and colour before being braised, roasted or pot r oasted. ... Sir loin or rib of beef , legs, shoulder and loin of lamb, m utton or pork al make good roasts.
|Title||:||Mrs Beeton's Classic Meat Dishes|
|Publisher||:||Hachette UK - 2012-11-08|