Charcuterie and French Pork Cookery by Jane Grigson

By Jane Grigson

Each city in France has at the least one charcutier, whose home windows are dressed with remarkable screens of excellent nutrition; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier also will promote olives, anchovies, condiments in addition to quite a few salads of his personal construction, creating a stopover at the precise cease to gather picnics and impromptu food. however the actual ability of the charcutier lies in his transformation of the pig into an array of cuisine; a alternate which works again no less than so far as classical Rome, whilst Gaul was once famed for its hams. First released in 1969 yet unavailable for a few years, Jane Grigson's Charcuterie and French beef Cookery is a guidebook and a recipe publication. She describes all kinds of charcuterie available to buy and the way to cause them to your self. She describes tips on how to braise, roast, pot-roast and stew the entire cuts of red meat, the way to make terrines, tips to treatment your personal ham and make your personal sausages.

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Wash the lettuce and arrange the leaves in a large serving bowl, then add the tuna (drain the oil first) and toss it all together. Quarter the tomatoes and place them on top of the lettuce, with the beans. Shell the eggs, cut them into quarters, and arrange them neatly on top. Pour the dressing over the salad, and add the olives and anchovies, if required. Other ingredients that are sometimes used include radishes and peppers. 60 SALADS Italian PPepper epper Salad There are many ways of serving peppers but this simple recipe is one of the best.

Tabbouleh Bulghur wheat is made from wheat that has been boiled, dried, then ground. As an ingredient it is widely used in countries like Morocco and Tunisia. Serves 4 Ingredients 6 oz (150g) of bulghur wheat 1/8 pint (60ml) of olive oil ½ cucumber cucumber,, chopped 2 tomatoes, peeled and chopped 1 bunch of spring onions 1 bunch of parsley 8 mint leaves, chopped Juice of one lemon Salt Pepper Place the bulghur wheat in a saucepan of water. Bring to the boil, then simmer gently for 10 to 15 minutes until tender.

Mix in the butter then return to the pan and heat until the sauce thickens. 39 BEGINNER’S GRUB Mint Sauce Ingredient Cup of fresh mint 2 tbs vinegar 2 tbs castor sugar 2 tbs hot water Wash the mint then remove the leaves. Finely chop the leaves and place in a bowl with the sugar. Pour on the hot water and stir. Leave for 5 minutes or until the sugar has dissolved. Add the vinegar and leave to infuse for at least 2 hours. Apple Sauce The perfect accompaniment to roast pork. Ingredients 1 lb (500g) cooking apples, peeled, cored, sliced 3 tbs of water Juice of half a lemon ½ oz (15g) butter 2 tsp of sugar Put the apples in a saucepan with the lemon juice, water, sugar and butter and simmer gently until the apples are soft.

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