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Native Soup Recipes

Native Soup Recipes

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Publicado porapi-3707101
Native American soup recipes
Native American soup recipes

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Published by: api-3707101 on Oct 16, 2008
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03/18/2014

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Sections

1111

large
large
large

large

or 2 small rabbit[s]
or 2 small rabbit[s]
or 2 small rabbit[s]

or 2 small rabbit[s]

4444

slice
slice
slice

slice

bacon
bacon
bacon

bacon

2222

garlic cloves, peeled
garlic cloves, peeled
garlic cloves, peeled

garlic cloves, peeled

1111

tablespoon
tablespoon
tablespoon

tablespoon

dried sage
dried sage
dried sage

dried sage

1/2
1/2
1/2

1/2

cup
cup
cup

cup

vegetable oil
vegetable oil
vegetable oil

vegetable oil

1111

salt and pepper to taste
salt and pepper to taste
salt and pepper to taste

salt and pepper to taste

1111

flour for dredging
flour for dredging
flour for dredging

flour for dredging

1111

teaspoon
teaspoon
teaspoon

teaspoon

balsamic vinegar
balsamic vinegar
balsamic vinegar

balsamic vinegar

1111

cup
cup
cup

cup

dry white wine
dry white wine
dry white wine

dry white wine

2222

cup
cup
cup

cup

chicken stock
chicken stock
chicken stock

chicken stock

Skin, clean and cut the rabbit[s] into 7 pieces. Chop the bacon and
Skin, clean and cut the rabbit[s] into 7 pieces. Chop the bacon and
Skin, clean and cut the rabbit[s] into 7 pieces. Chop the bacon and

Skin, clean and cut the rabbit[s] into 7 pieces. Chop the bacon and
the garlic very fine. Crumble and add the sage. Season the rabbit
the garlic very fine. Crumble and add the sage. Season the rabbit
the garlic very fine. Crumble and add the sage. Season the rabbit

the garlic very fine. Crumble and add the sage. Season the rabbit
parts with salt and pepper and dredge them lightly in the flour. Heat
parts with salt and pepper and dredge them lightly in the flour. Heat
parts with salt and pepper and dredge them lightly in the flour. Heat

parts with salt and pepper and dredge them lightly in the flour. Heat
the vegetable oil in a large casserole, add the rabbit and cook until
the vegetable oil in a large casserole, add the rabbit and cook until
the vegetable oil in a large casserole, add the rabbit and cook until

the vegetable oil in a large casserole, add the rabbit and cook until
browned, turning it once, about 3 minutes per side. Discard the oil
browned, turning it once, about 3 minutes per side. Discard the oil
browned, turning it once, about 3 minutes per side. Discard the oil

browned, turning it once, about 3 minutes per side. Discard the oil
from the casserole. Add the bacon mixture, and return to the heat,
from the casserole. Add the bacon mixture, and return to the heat,
from the casserole. Add the bacon mixture, and return to the heat,

from the casserole. Add the bacon mixture, and return to the heat,
cooking 3 minutes and stirring occasionally. Add the Balsamic vinegar
cooking 3 minutes and stirring occasionally. Add the Balsamic vinegar
cooking 3 minutes and stirring occasionally. Add the Balsamic vinegar

cooking 3 minutes and stirring occasionally. Add the Balsamic vinegar
and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt
and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt

and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt

and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt
and pepper to taste, and cover the casserole. Simmer until the rabbit
and pepper to taste, and cover the casserole. Simmer until the rabbit

and pepper to taste, and cover the casserole. Simmer until the rabbit

and pepper to taste, and cover the casserole. Simmer until the rabbit
is tender, about one hour, stirring occasionally and adding the
is tender, about one hour, stirring occasionally and adding the
is tender, about one hour, stirring occasionally and adding the

is tender, about one hour, stirring occasionally and adding the
remaining stock gradually to keep the meat moist. Transfer the rabbit
remaining stock gradually to keep the meat moist. Transfer the rabbit
remaining stock gradually to keep the meat moist. Transfer the rabbit

remaining stock gradually to keep the meat moist. Transfer the rabbit
pieces to a large serving dish and pour the sauce over them. Older
pieces to a large serving dish and pour the sauce over them. Older
pieces to a large serving dish and pour the sauce over them. Older

pieces to a large serving dish and pour the sauce over them. Older
animals will require up to two hours of cooking. From: Jim Weller
animals will require up to two hours of cooking. From: Jim Weller
animals will require up to two hours of cooking. From: Jim Weller

animals will require up to two hours of cooking. From: Jim Weller
Date: 04-12-95
Date: 04-12-95
Date: 04-12-95

Date: 04-12-95

From: Helen Peagram Date: 01 Feb 98
From: Helen Peagram Date: 01 Feb 98
From: Helen Peagram Date: 01 Feb 98

From: Helen Peagram Date: 01 Feb 98

Yield: 7 servings
Yield: 7 servings
Yield: 7 servings

Yield: 7 servings

Page
Page
Page

Page 677
677
677

677

RABBIT WITH WILD RICE
RABBIT WITH WILD RICE
RABBIT WITH WILD RICE

RABBIT WITH WILD RICE

1111

(2-1/2 lb) fresh rabbit or
(2-1/2 lb) fresh rabbit or
(2-1/2 lb) fresh rabbit or

(2-1/2 lb) fresh rabbit or

1111

frozen rabbit; thawed
frozen rabbit; thawed
frozen rabbit; thawed

frozen rabbit; thawed

4444

medium
medium
medium

medium

carrots
carrots
carrots

carrots

1111

butter or margarine
butter or margarine
butter or margarine

butter or margarine

1/4
1/4
1/4

1/4

teaspoon
teaspoon
teaspoon

teaspoon

pepper
pepper
pepper

pepper

1111

salt
salt
salt

salt

1111

dried thyme leaves
dried thyme leaves
dried thyme leaves

dried thyme leaves

1111

cup
cup
cup

cup

wild rice
wild rice
wild rice

wild rice

1/2
1/2
1/2

1/2

cup
cup
cup

cup

regular long-grain rice
regular long-grain rice
regular long-grain rice

regular long-grain rice

1/2
1/2
1/2

1/2

lblblblb

small mushrooms
small mushrooms
small mushrooms

small mushrooms

1111

medium
medium
medium

medium

onion; chopped
onion; chopped
onion; chopped

onion; chopped

1/3
1/3
1/3

1/3

cup
cup
cup

cup

dry red wine
dry red wine
dry red wine

dry red wine

1111

teaspoon
teaspoon
teaspoon

teaspoon

chicken bouillon
chicken bouillon
chicken bouillon

chicken bouillon

1111

watercress sprigs; for garnish
watercress sprigs; for garnish
watercress sprigs; for garnish

watercress sprigs; for garnish

About 2 hours before serving: With poultry or kitchen shears, cut
About 2 hours before serving: With poultry or kitchen shears, cut
About 2 hours before serving: With poultry or kitchen shears, cut

About 2 hours before serving: With poultry or kitchen shears, cut
rabbit into 12 pieces. Thinly slice 2 carrots. In 12-inch skillet
rabbit into 12 pieces. Thinly slice 2 carrots. In 12-inch skillet
rabbit into 12 pieces. Thinly slice 2 carrots. In 12-inch skillet

rabbit into 12 pieces. Thinly slice 2 carrots. In 12-inch skillet
over medium-high heat, in 2 tablespoons hot butter or margarine (1/4
over medium-high heat, in 2 tablespoons hot butter or margarine (1/4

over medium-high heat, in 2 tablespoons hot butter or margarine (1/4

over medium-high heat, in 2 tablespoons hot butter or margarine (1/4
stick), cook rabbit pieces, a few at a time, until well browned on
stick), cook rabbit pieces, a few at a time, until well browned on

stick), cook rabbit pieces, a few at a time, until well browned on

stick), cook rabbit pieces, a few at a time, until well browned on
all sides, removing pieces to plate as they brown. Sprinkle rabbit
all sides, removing pieces to plate as they brown. Sprinkle rabbit
all sides, removing pieces to plate as they brown. Sprinkle rabbit

all sides, removing pieces to plate as they brown. Sprinkle rabbit
pieces with pepper, 1/2 teaspoon salt, and 1/8 teaspoon thyme.
pieces with pepper, 1/2 teaspoon salt, and 1/8 teaspoon thyme.
pieces with pepper, 1/2 teaspoon salt, and 1/8 teaspoon thyme.

pieces with pepper, 1/2 teaspoon salt, and 1/8 teaspoon thyme.

Meanwhile, rinse wild rice; drain. Place wild rice and long-grain
Meanwhile, rinse wild rice; drain. Place wild rice and long-grain
Meanwhile, rinse wild rice; drain. Place wild rice and long-grain

Meanwhile, rinse wild rice; drain. Place wild rice and long-grain
rice in shallow 4-quart casserole. In same skillet over medium-high
rice in shallow 4-quart casserole. In same skillet over medium-high
rice in shallow 4-quart casserole. In same skillet over medium-high

rice in shallow 4-quart casserole. In same skillet over medium-high
heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook
heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook
heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook

heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook
mushrooms, onion, and sliced carrots until lightly browned, stirring
mushrooms, onion, and sliced carrots until lightly browned, stirring
mushrooms, onion, and sliced carrots until lightly browned, stirring

mushrooms, onion, and sliced carrots until lightly browned, stirring
often. Add wine, bouillon, 2-2/3 cups water, 1/2 teaspoon salt, and
often. Add wine, bouillon, 2-2/3 cups water, 1/2 teaspoon salt, and
often. Add wine, bouillon, 2-2/3 cups water, 1/2 teaspoon salt, and

often. Add wine, bouillon, 2-2/3 cups water, 1/2 teaspoon salt, and
1/2 teaspoon thyme; over high heat, heat to boiling. Pour vegetable
1/2 teaspoon thyme; over high heat, heat to boiling. Pour vegetable
1/2 teaspoon thyme; over high heat, heat to boiling. Pour vegetable

1/2 teaspoon thyme; over high heat, heat to boiling. Pour vegetable
mixture over rice in casserole, stirring to mix.
mixture over rice in casserole, stirring to mix.
mixture over rice in casserole, stirring to mix.

mixture over rice in casserole, stirring to mix.

Pile rabbit pieces in center of rice mixture. Cover and bake in 350
Pile rabbit pieces in center of rice mixture. Cover and bake in 350
Pile rabbit pieces in center of rice mixture. Cover and bake in 350

Pile rabbit pieces in center of rice mixture. Cover and bake in 350
degrees F. oven 1-1/4 hours or until rabbit and rice are tender,
degrees F. oven 1-1/4 hours or until rabbit and rice are tender,
degrees F. oven 1-1/4 hours or until rabbit and rice are tender,

degrees F. oven 1-1/4 hours or until rabbit and rice are tender,
stirring rice mixture once.
stirring rice mixture once.
stirring rice mixture once.

stirring rice mixture once.

About 10 minutes before rabbit casserole is done, prepare carrot
About 10 minutes before rabbit casserole is done, prepare carrot
About 10 minutes before rabbit casserole is done, prepare carrot

About 10 minutes before rabbit casserole is done, prepare carrot
garnish: With vegetable peeler, shave remaining 2 carrots lengthwise
garnish: With vegetable peeler, shave remaining 2 carrots lengthwise
garnish: With vegetable peeler, shave remaining 2 carrots lengthwise

garnish: With vegetable peeler, shave remaining 2 carrots lengthwise
into thin wide strips. In 10-inch skillet over medium-high heat, in
into thin wide strips. In 10-inch skillet over medium-high heat, in
into thin wide strips. In 10-inch skillet over medium-high heat, in

into thin wide strips. In 10-inch skillet over medium-high heat, in
1 tablespoon hot butter or margarine, cook carrot strips until just
1 tablespoon hot butter or margarine, cook carrot strips until just
1 tablespoon hot butter or margarine, cook carrot strips until just

1 tablespoon hot butter or margarine, cook carrot strips until just
tender, stirring constantly.
tender, stirring constantly.
tender, stirring constantly.

tender, stirring constantly.

To serve, garnish top of rabbit casserole with watercress sprigs and
To serve, garnish top of rabbit casserole with watercress sprigs and
To serve, garnish top of rabbit casserole with watercress sprigs and

To serve, garnish top of rabbit casserole with watercress sprigs and
cooked carrot strips. Makes 4 main-dish servings. Source: Good
cooked carrot strips. Makes 4 main-dish servings. Source: Good
cooked carrot strips. Makes 4 main-dish servings. Source: Good

cooked carrot strips. Makes 4 main-dish servings. Source: Good
Housekeeping, January 1987.
Housekeeping, January 1987.
Housekeeping, January 1987.

Housekeeping, January 1987.

Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com

Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
From: Judi Mae Phelps From: Judi Mae Phelps From: Judi Mae Phelps

From: Judi Mae Phelps

Yield: 4 servings
Yield: 4 servings
Yield: 4 servings

Yield: 4 servings

Page
Page
Page

Page 678
678
678

678

RABBIT, ESCHALOT AND GARLIC STEW
RABBIT, ESCHALOT AND GARLIC STEW
RABBIT, ESCHALOT AND GARLIC STEW

RABBIT, ESCHALOT AND GARLIC STEW

2222

medium-size rabbits, cut
medium-size rabbits, cut
medium-size rabbits, cut

medium-size rabbits, cut

1111

into pieces on the bone
into pieces on the bone
into pieces on the bone

into pieces on the bone

3333

tablespoon
tablespoon
tablespoon

tablespoon

olive oil or more if
olive oil or more if
olive oil or more if

olive oil or more if

1111

necessary
necessary
necessary

necessary

125
125
125

125

gm
gmgm

gm

smoked streaky bacon,
smoked streaky bacon,
smoked streaky bacon,

smoked streaky bacon,

1111

chopped
chopped
chopped

chopped

24
24
24

24

eschalots, peeled
eschalots, peeled
eschalots, peeled

eschalots, peeled

60
60
60

60

cloves garlic (about 5
cloves garlic (about 5
cloves garlic (about 5

cloves garlic (about 5

1111

heads), unpeeled
heads), unpeeled
heads), unpeeled

heads), unpeeled

3333

tablespoon
tablespoon
tablespoon

tablespoon

chopped thyme
chopped thyme
chopped thyme

chopped thyme

3333

tablespoon
tablespoon
tablespoon

tablespoon

chopped thyme leaves
chopped thyme leaves
chopped thyme leaves

chopped thyme leaves

2222

large
large
large

large

handfuls chopped parsley
handfuls chopped parsley
handfuls chopped parsley

handfuls chopped parsley

5555

bay leaves
bay leaves
bay leaves

bay leaves

1111

salt and freshly ground
salt and freshly ground
salt and freshly ground

salt and freshly ground

1111

pepper
pepper
pepper

pepper

3/4
3/4
3/4

3/4

cup
cup
cup

cup

dry sherry
dry sherry
dry sherry

dry sherry

1/2
1/2
1/2

1/2

to 3/4 bottle white wine
to 3/4 bottle white wine
to 3/4 bottle white wine

to 3/4 bottle white wine

2 1/2
2 1/2

2 1/2

2 1/2

cup
cup

cup

cup

chicken stock
chicken stock

chicken stock

chicken stock

1111

to serve:
to serve:

to serve:

to serve:

1111

cooked new potatoes
cooked new potatoes
cooked new potatoes

cooked new potatoes

Brown the rabbit pieces in a little of the olive oil in a large
Brown the rabbit pieces in a little of the olive oil in a large
Brown the rabbit pieces in a little of the olive oil in a large

Brown the rabbit pieces in a little of the olive oil in a large
frying pan, adding more oil as necessary. In a heavy casserole with
frying pan, adding more oil as necessary. In a heavy casserole with
frying pan, adding more oil as necessary. In a heavy casserole with

frying pan, adding more oil as necessary. In a heavy casserole with
a lid, heat the remaining oil over low heat and fry the bacon and
a lid, heat the remaining oil over low heat and fry the bacon and
a lid, heat the remaining oil over low heat and fry the bacon and

a lid, heat the remaining oil over low heat and fry the bacon and
eschalots, for about 10 to 15 minutes. Add the browned rabbit
eschalots, for about 10 to 15 minutes. Add the browned rabbit
eschalots, for about 10 to 15 minutes. Add the browned rabbit

eschalots, for about 10 to 15 minutes. Add the browned rabbit
pieces, whole garlic cloves, thyme, parsley, bay leaves, salt and
pieces, whole garlic cloves, thyme, parsley, bay leaves, salt and
pieces, whole garlic cloves, thyme, parsley, bay leaves, salt and

pieces, whole garlic cloves, thyme, parsley, bay leaves, salt and
pepper and mix well. Pour in the sherry, white wine and stock, making
pepper and mix well. Pour in the sherry, white wine and stock, making
pepper and mix well. Pour in the sherry, white wine and stock, making

pepper and mix well. Pour in the sherry, white wine and stock, making
sure the rabbit is well covered with liquid. Add more if necessary.
sure the rabbit is well covered with liquid. Add more if necessary.
sure the rabbit is well covered with liquid. Add more if necessary.

sure the rabbit is well covered with liquid. Add more if necessary.
Cook, uncovered, for about 5 to 10 minutes, then cover the casserole
Cook, uncovered, for about 5 to 10 minutes, then cover the casserole
Cook, uncovered, for about 5 to 10 minutes, then cover the casserole

Cook, uncovered, for about 5 to 10 minutes, then cover the casserole
and place in a preheated 150oC oven for 1.1/2 hours or until the meat
and place in a preheated 150oC oven for 1.1/2 hours or until the meat
and place in a preheated 150oC oven for 1.1/2 hours or until the meat

and place in a preheated 150oC oven for 1.1/2 hours or until the meat
is just falling off the bone. Serve the rabbit stew with new
is just falling off the bone. Serve the rabbit stew with new
is just falling off the bone. Serve the rabbit stew with new

is just falling off the bone. Serve the rabbit stew with new
potatoes. Note: the garlic will taste delicious and sweet when
potatoes. Note: the garlic will taste delicious and sweet when
potatoes. Note: the garlic will taste delicious and sweet when

potatoes. Note: the garlic will taste delicious and sweet when
squeezed out of the skin. Margot Clayton, The French House Dining
squeezed out of the skin. Margot Clayton, The French House Dining
squeezed out of the skin. Margot Clayton, The French House Dining

squeezed out of the skin. Margot Clayton, The French House Dining
Room, London Bon Appetit - Exec.Chef Magnus Johansson
Room, London Bon Appetit - Exec.Chef Magnus Johansson
Room, London Bon Appetit - Exec.Chef Magnus Johansson

Room, London Bon Appetit - Exec.Chef Magnus Johansson

Source: Vogue March'94
Source: Vogue March'94
Source: Vogue March'94

Source: Vogue March'94

Yield: 4 servings
Yield: 4 servings
Yield: 4 servings

Yield: 4 servings

Page
Page
Page

Page 679
679
679

679

RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BAR
RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BAR
RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BAR

RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BAR

2222

oz
oz
oz

oz

butter
butter
butter

butter

2 1/2
2 1/2
2 1/2

2 1/2

lblblblb

rabbit, stewing veal or chicken joi; nts
rabbit, stewing veal or chicken joi; nts
rabbit, stewing veal or chicken joi; nts

rabbit, stewing veal or chicken joi; nts

1111

lblblblb

leeks, thickly sliced
leeks, thickly sliced
leeks, thickly sliced

leeks, thickly sliced

4444

cloves garlic, chopped finely
cloves garlic, chopped finely
cloves garlic, chopped finely

cloves garlic, chopped finely

6666

oz
oz
oz

oz

pot barley
pot barley
pot barley

pot barley

3 3/4
3 3/4
3 3/4

3 3/4

cup
cup
cup

cup

water
water
water

water

3333

tablespoon
tablespoon
tablespoon

tablespoon

wine vinegar
wine vinegar
wine vinegar

wine vinegar

2222

bay leaves salt pepper
bay leaves salt pepper
bay leaves salt pepper

bay leaves salt pepper

1111

tablespoon
tablespoon
tablespoon

tablespoon

dried sage
dried sage
dried sage

dried sage

Melt the butter in a heavy pan and fry the meat with the leeks and
Melt the butter in a heavy pan and fry the meat with the leeks and
Melt the butter in a heavy pan and fry the meat with the leeks and

Melt the butter in a heavy pan and fry the meat with the leeks and
garlic till the vegetables are slightly softened and the meat lightly
garlic till the vegetables are slightly softened and the meat lightly
garlic till the vegetables are slightly softened and the meat lightly

garlic till the vegetables are slightly softened and the meat lightly
browned. Add the barley, water, vinegar, bay leaves and seasoning.
browned. Add the barley, water, vinegar, bay leaves and seasoning.
browned. Add the barley, water, vinegar, bay leaves and seasoning.

browned. Add the barley, water, vinegar, bay leaves and seasoning.
bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2
bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2

bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2

bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2
hours or till the meat is really tender and ready to fall from the
hours or till the meat is really tender and ready to fall from the
hours or till the meat is really tender and ready to fall from the

hours or till the meat is really tender and ready to fall from the
bone. Add the sage and continue to cook for several minutes. Adjust
bone. Add the sage and continue to cook for several minutes. Adjust
bone. Add the sage and continue to cook for several minutes. Adjust

bone. Add the sage and continue to cook for several minutes. Adjust
the seasoning to taste and serve in bowls-- the barley will serve as
the seasoning to taste and serve in bowls-- the barley will serve as
the seasoning to taste and serve in bowls-- the barley will serve as

the seasoning to taste and serve in bowls-- the barley will serve as
a vegetable.
a vegetable.
a vegetable.

a vegetable.

Yield: 6 servings
Yield: 6 servings
Yield: 6 servings

Yield: 6 servings

RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BARLEY
RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BARLEY
RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BARLEY

RABBIT, VEAL OR CHICKEN STEW WITH HERBS & BARLEY

2222

oz
oz
oz

oz

butter
butter
butter

butter

2 1/2
2 1/2
2 1/2

2 1/2

lblblblb

rabbit, stewing veal or chicken joi; nts
rabbit, stewing veal or chicken joi; nts
rabbit, stewing veal or chicken joi; nts

rabbit, stewing veal or chicken joi; nts

1111

lblblblb

leeks, thickly sliced
leeks, thickly sliced
leeks, thickly sliced

leeks, thickly sliced

4444

cloves garlic, chopped finely
cloves garlic, chopped finely
cloves garlic, chopped finely

cloves garlic, chopped finely

6666

oz
oz
oz

oz

pot barley
pot barley
pot barley

pot barley

3 3/4
3 3/4
3 3/4

3 3/4

cup
cup
cup

cup

water
water
water

water

3333

tablespoon
tablespoon
tablespoon

tablespoon

wine vinegar
wine vinegar
wine vinegar

wine vinegar

2222

bay leaves salt pepper
bay leaves salt pepper
bay leaves salt pepper

bay leaves salt pepper

1111

tablespoon
tablespoon
tablespoon

tablespoon

dried sage
dried sage
dried sage

dried sage

In 7th century England, herbs were one of the few flavourings
In 7th century England, herbs were one of the few flavourings
In 7th century England, herbs were one of the few flavourings

In 7th century England, herbs were one of the few flavourings
available to cooks and were used heavily...
available to cooks and were used heavily...
available to cooks and were used heavily...

available to cooks and were used heavily...

Melt the butter in a heavy pan and fry the meat with the leeks and
Melt the butter in a heavy pan and fry the meat with the leeks and
Melt the butter in a heavy pan and fry the meat with the leeks and

Melt the butter in a heavy pan and fry the meat with the leeks and
garlic till the vegetables are slightly softened and the meat lightly
garlic till the vegetables are slightly softened and the meat lightly
garlic till the vegetables are slightly softened and the meat lightly

garlic till the vegetables are slightly softened and the meat lightly
browned. Add the barley, water, vinegar, bay leaves and seasoning.
browned. Add the barley, water, vinegar, bay leaves and seasoning.
browned. Add the barley, water, vinegar, bay leaves and seasoning.

browned. Add the barley, water, vinegar, bay leaves and seasoning.
bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2
bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2
bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2

bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2
hours or till the meat is really tender and ready to fall from the
hours or till the meat is really tender and ready to fall from the
hours or till the meat is really tender and ready to fall from the

hours or till the meat is really tender and ready to fall from the
bone. Add the sage and continue to cook for several minutes. Adjust
bone. Add the sage and continue to cook for several minutes. Adjust
bone. Add the sage and continue to cook for several minutes. Adjust

bone. Add the sage and continue to cook for several minutes. Adjust
the seasoning to taste and serve in bowls-- the barley will serve as
the seasoning to taste and serve in bowls-- the barley will serve as
the seasoning to taste and serve in bowls-- the barley will serve as

the seasoning to taste and serve in bowls-- the barley will serve as
a vegetable.
a vegetable.
a vegetable.

a vegetable.

Yield: 6 servings
Yield: 6 servings
Yield: 6 servings

Yield: 6 servings

Page
Page
Page

Page 680
680
680

680

RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY
RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY
RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY

RABBIT, VEAL OR CHICKEN STEW WITH HERBS AND BARLEY

2222

oz
oz
oz

oz

butter
butter
butter

butter

2 1/2
2 1/2
2 1/2

2 1/2

lblblblb

rabbit, stewing veal or chicken joi; nts
rabbit, stewing veal or chicken joi; nts
rabbit, stewing veal or chicken joi; nts

rabbit, stewing veal or chicken joi; nts

1111

lblblblb

leeks, thickly sliced
leeks, thickly sliced
leeks, thickly sliced

leeks, thickly sliced

4444

cloves garlic, chopped finely
cloves garlic, chopped finely
cloves garlic, chopped finely

cloves garlic, chopped finely

6666

oz
oz
oz

oz

pot barley
pot barley
pot barley

pot barley

3 3/4
3 3/4
3 3/4

3 3/4

cup
cup
cup

cup

water
water
water

water

3333

tablespoon
tablespoon
tablespoon

tablespoon

wine vinegar
wine vinegar
wine vinegar

wine vinegar

2222

bay leaves salt pepper
bay leaves salt pepper
bay leaves salt pepper

bay leaves salt pepper

1111

tablespoon
tablespoon
tablespoon

tablespoon

dried sage
dried sage
dried sage

dried sage

In 7th century England, herbs were one of the few flavourings
In 7th century England, herbs were one of the few flavourings
In 7th century England, herbs were one of the few flavourings

In 7th century England, herbs were one of the few flavourings
available to cooks and were used heavily...
available to cooks and were used heavily...
available to cooks and were used heavily...

available to cooks and were used heavily...

Melt the butter in a heavy pan and fry the meat with the leeks and
Melt the butter in a heavy pan and fry the meat with the leeks and

Melt the butter in a heavy pan and fry the meat with the leeks and

Melt the butter in a heavy pan and fry the meat with the leeks and
garlic till the vegetables are slightly softened and the meat lightly
garlic till the vegetables are slightly softened and the meat lightly
garlic till the vegetables are slightly softened and the meat lightly

garlic till the vegetables are slightly softened and the meat lightly
browned. Add the barley, water, vinegar, bay leaves and seasoning.
browned. Add the barley, water, vinegar, bay leaves and seasoning.
browned. Add the barley, water, vinegar, bay leaves and seasoning.

browned. Add the barley, water, vinegar, bay leaves and seasoning.
bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2
bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2
bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2

bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2
hours or till the meat is really tender and ready to fall from the
hours or till the meat is really tender and ready to fall from the
hours or till the meat is really tender and ready to fall from the

hours or till the meat is really tender and ready to fall from the
bone. Add the sage and continue to cook for several minutes. Adjust
bone. Add the sage and continue to cook for several minutes. Adjust
bone. Add the sage and continue to cook for several minutes. Adjust

bone. Add the sage and continue to cook for several minutes. Adjust
the seasoning to taste and serve in bowls-- the barley will serve as
the seasoning to taste and serve in bowls-- the barley will serve as
the seasoning to taste and serve in bowls-- the barley will serve as

the seasoning to taste and serve in bowls-- the barley will serve as
a vegetable.
a vegetable.
a vegetable.

a vegetable.

Yield: 6 servings
Yield: 6 servings
Yield: 6 servings

Yield: 6 servings

Page
Page
Page

Page 681
681
681

681

RACK OF VENISON WITH APPLE AND SZECHUAN PEPPERCORN SAUCE
RACK OF VENISON WITH APPLE AND SZECHUAN PEPPERCORN SAUCE
RACK OF VENISON WITH APPLE AND SZECHUAN PEPPERCORN SAUCE

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