Dorset Jugged Steak

This traditional Dorset dish was often prepared to be eaten on days when the fair came to town since it is good tempered enough to wait until the revellers come…

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Grilled Steaks with Horseradish Sauce

Horseradish is the traditional fiery accompaniment to roast beef but it’s equally good served with a sizzling hot steak. Use fresh horseradish root if you can find it–but prepare to…

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Boeuf en Daube

This is the most traditional of the inland Provencal dishes. According to the old story, it was invented by a farmer’s wife, who, having put a piece of beef in…

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Pan-Grilled Steaks With Olive Sauce

Entrecote A La Plancha Con Salsa De Aceitunas Spanish fries and pimientos de Padron are the classic accompaniments for grilled meats. Spanish fries, served with almost every restaurant main course…

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Veal Escalopes in Mushroom Sauce

Veal is the best choice for this dish, as it has a tenderness and subtle flavour that’s hard to beat. If you can’t find veal, however, slices of turkey or…

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Veal with Courgettes

Courgettes are grown in Britain, from seed, sown under glass early in the year. Strips of veal, combined with the crispness of the courgettes and the sharpness of grapefruit, makes…

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London Broil

Despite its name, this dish is a standard lunch menu item all over the United States. It is often served, cut into diagonal slices, on toast or, as here, with…

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Veal Parmesan

This popular dish is an American adaptation of a traditional Italian favourite. It makes an excellent light meal, served with salad and bread–and lots of red wine.

Yankee Pot Roast

This satisfying dish shows a distinctly Italian influence, but served with mashed potatoes and salad, it is an ail-American dish fit for a President. Bottom round may be substituted for…

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Beef Hare

Although chuck steak is a tougher cut, it should be lean and not too fatty. When cooked slowly and cleverly spiced it comes up meltingly tender and, in this recipe,…

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Meat Loaf with Onion Sauce

An economical recipe, to serve hot one day, cold the next. The loaf has a good, firm texture and plenty of flavour.

Fillet Steak with Tarragon

This simple but effective way of preparing steaks dates back to the seventeenth century. Use lots of fresh tarragon for a sharp and delicious contrast with the creamy sauce. Try…

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