Four seasons cookery books

Trim the hard stems from the base of the cabbage leaves and blanch in boiling salted water for about 10 minutes, or until tender. Melt 3 0z./15 g. of the butter and use to sauté the beef and onion until lightly browned. Season with salt and pepper. Combine with the breadcrumbs, nutmeg, marjoram, Parmesan and the lightly beaten egg. Divide the stuffing between the cabbage leaves and roll each up into a parcel. Tie a piece of thread round the centre of each parcel, following the spine of the leaf. Brown the rolls on all sides in the remaining butter and the oil in a shallow flameproof dish. Dissolve the stock cube in the water, pour over, and braise, covered, for 45 minutes, over low heat. Remove the thread, place the rolls on a serving dish, reduce remaining stock to a few spoonfuls and pour over the rolls. Serve garnished with piped rosettes of mashed potato. Royal liver casserole Imperial/Metric 1 Ib./450 g. ox liver 1 0z./25 g. plain flour oil for frying 1 large onion 1 large green pepper salt and pepper 1 tablespoon tomato purée 1 can Royal Game Soup American 1 Ib. beef liver + cup all-purpose flour oil for frying 1 large onion 1 large green pepper salt and pepper 1 tablespoon tomato paste 1 can Royal Game Soup Slice the liver and coat with plain flour. Brown on both sides in a little hot oil and put on one side. Slice the onion and deseed and slice the green pepper. Fry these gently until soft and season well with salt and pepper. Place liver and vegetables in an ovenproof casserole. Blend tomato purée with the soup and pour over. Cover and bake in a moderate oven (350°F, 180°C, Gas Mark 4) for 14-2 hours until the liver is tender. Alterna- tively, simmer gently on top of the cooker for 1; hours. Serve with fluffy boiled rice. 35 Burgundy beef Imperial/Metric 13 lb./% kg. braising steak 1 tablespoon olive oil 1 0z./25 g. butter 1 medium onion 1 clove garlic 1 0z./25 g. plain flour 1 beef stock cube + pint/3 dl. boiling water 1 tablespoon soft brown sugar 8 0z./227 g. can tomatoes 1 teaspoon tomato purée > pint/3 dl. full bodied red wine 4 0z./125 g. mushrooms, sliced salt and pepper. American 15 lb. round steak 1 tablespoon olive oil 2 tablespoons butter 1 medium onion 1 clove garlic 4 cup all-purpose flour 1 beef bouillon cube 1; cups boiling water 1 tablespoon light brown sugar 1 cup canned tomatoes 1 teaspoon tomato paste 14 cups full bodied red wine 1 cup sliced mushrooms salt and pepper Remove any excess fat from the steak and cut it into 2 inch/5 cm. squares. Heat the oil and butter in a large saucepan and use to fry the meat until browned. Remove meat from the pan and add the finely chopped onion and garlic. Cook until beginning to brown. Add the flour and cook for about 1 minute. Gradually add the stock cube dissolved in the water and bring to the boil, stirring constantly. Add the sugar, tomatoes, tomato purée and the wine. Return the meat to the saucepan and bring to the boil again, stirring. Cover and simmer for 1 hour. Add the mush- rooms and seasoning to taste and simmer for a further 15 minutes, or until the meat is tender. e Pasta with pork stroganoff Imperial/Metric 14 1b./575 g. pork fillet 2 0z./50 g. butter 4 0z./125 g. mushrooms, sliced 4 0z./125 g. Onions, chopped 1 tablespoon flour 23 0z./65 g. can tomato purée 1 teaspoon sugar salt and pepper 4 pint/12 dl. soured cream _ 8 0z./225 g. elbow macaroni 1 tablespoon oil bay leaf or chopped parsley to garnish American 1z Ib. pork tenderloin 4 cup butter 1 cup sliced mushrooms $ cup chopped onion 1 tablespoon flour 5 tablespoons tomato paste 1 teaspoon sugar salt and pepper generous 4 Cup soured cream 7 |b. elbow macaroni 1 tablespoon oil bay leaf or chopped parsley to garnish