Four seasons cookery books

Trim the pork fillet and cut into slices about » inch/1 cm. thick. Fry quickly in the butter until browned, then remove from the pan. Fry the mushrooms and onions until just turning colour then re- move from heat and add the flour and tomato purée. Cook gently, stirring, and season with the sugar, salt and pepper. Blend in the soured cream and add the meat. If necessary, add a little stock or water so that the meat is covered. Simmer gently for 10 minutes or until the meat is tender. Meanwhile boil the macaroni in 4 pints/2 litres of well-salted water for 14 minutes or until just cooked. Drain well and toss with the oil. Arrange the macaroni in a border round a hot serving dish, spoon the meat into the centre, and gar- nish with bay leaves or chopped parsley. 37 Honeyed spare ribs Imperial/Metric 3 Ibs./12 kg. pork spare ribs salt 4 tablespoons clear honey 2 tablespoons soy sauce 1 tablespoon lemon juice 2 teaspoon ground ginger 8 0z./225 g. can pineapple chunks 4 tablespoons vinegar 1 small sweet red pepper 1 onion Tripe Italienne Imperial/Metric 11b./450 g. tripe z pint/13 dl. milk $ pint/4 dl. water 2 teaspoons salt 1 large onion 2 tablespoons cooking oil 2 tablespoons tomato purée z pint/1z dl. dry white wine > pint/3 dl. water 1 bay leaf pinch dried oregano pinch grated nutmeg z teaspoon garlic salt z teaspoon freshly ground - black pepper few drops Worcestershire sauce 4 0z./125 g. frozen green peas American 3 Ibs. pork spare ribs salt 5 tablespoons clear honey -: 2 tablespoons soy sauce 1 tablespoon lemon juice » teaspoon ground ginger 8 Oz. Can pineapple chunks 5 tablespoons vinegar 1 small sweet red pepper 1 onion American 1 Ib. tripe 7 Cup milk 1¢ cups water 2 teaspoons salt 1 large onion 2 tablespoons cooking oil 2 tablespoons tomato paste z Cup dry white wine 14 Cups water 1 bay leaf dash dried oregano dash grated nutmeg z teaspoon garlic salt z teaspoon freshly ground black pepper few drops Worcestershire sauce 4 |b. frozen green peas 38 Cut the pork into separate ribs and place in a large roasting tin. Sprinkle with salt and cook in a moderately hot oven (375°F, 190°C, Gas Mark 5) for 45 minutes, pour- ing off the fat as it collects. At the same time, gently melt the honey in a small saucepan together with the soy sauce, lemon juice and ginger. Lower oven heat to moderate (325°F, 170°C, Gas Mark 3), pour half the honey mixture evenly over the ribs and continue cooking for another 30 minutes, or until the ribs are well browned. Meanwhile drain the pineapple and add pineapple syrup and vinegar to the rest of the honey mixture. Deseed the red pepper and cut into chunks. Cut the onion into strips. Poach the pepper and onion in the honey mixture for 8 minutes, add the pineapple and cook for a further 2 minutes. Place spare ribs and sauce in a hot serving dish. Simmer the tripe in the milk, water and salt for 1 hour. Drain and discard the cooking liquid. Cut the tripe into narrow strips. Slice the onion and fry in the oil until limp, but not browned. Add the cooked tripe, tomato purée, wine, water, bay leaf, oregano and seasonings. Simmer for 1 hour, adding more water during cooking if necessary. Stir in the green peas and simmer for a few minutes longer until the peas are cooked. Serve over steamed rice or noodles. f puke er 5 - ~ Chicken curry Veronique \ Imperial/Metric 2 medium onions 4 chicken portions 2 0z./50 g. butter 1 tablespoon oil 2 tablespoons curry powder $ pint/4 dl. chicken stock 2 carrots, grated 2 tablespoons flour 5 fl. oz./156 ml. evapor- ated milk 8 0z./225 g. green grapes, halved and de-seeded 40 American 2 medium onions 4 chicken portions z Cup butter 1 tablespoon oil 2 tablespoons curry powder 2 cups chicken broth 2 Carrots, grated