MEATS

1. Coq au Vin

2 lbs. Chicken
Salt and pepper
1 tbsp flour
1 tbsp oil
3 tbsp butter
8 to 10 spring onions
1 cup mushroom
1 tsp parsley )
1 tsp celery ) bouquet garni
1 tsp thyme )
4 bay leaves )
1 clove garlic
¼ cup brandy
1 cup chicken stock
½ cup red wine
1 tbsp. butter
100 gms. chicken liver

Joint the 2 lb. chicken and marinate it with salt, pepper and flour. In a pan heat oil. Add in butter and the spring onions. Add the chicken pieces and fry till brown on all sides. Add in the mushrooms and fry till pale brown. Add in parsley, celery, thyme, bay leaves and garlic. Pour in brandy on a high flame. Ignite and close the lid tightly. Let it stand for a 2 minutes.
Add in chicken stock and red wine on a low flame. Cook for 12-15 mins. on a very low flame. Saute butter and add in cooked chicken liver.

2. Roast Chicken

1 kg. Chicken
1 tbsp. kitchen salt
6 tbsp. butter
6 parboiled potatoes (peel)
2 tbsp. vinegar )
2 tbsp. salad oil ) Grind together
2 tsp. pepper ) for marinade
1 tsp. mustard )

Wash and dry chicken. Put in a large oven proof dish. Rub with salt inside and out. Marinate for 4 hours or overnight in the marinate mixture. Just before putting it into a moderate oven , cover the chicken with 4 tblsp butter. Pub a large nut of butter inside. Roast in oven for 1 to 1 ½ hours.
When nearly done put the parboiled potatoes around the chicken. Baste occasionally. If chicken is not tender and the outside is beginning to get brown, cover chicken with greased paper and allow to roast a little longer.

Note - You may saute the parboiled potatoes in fat before putting them to roast.

From Cookery In Colour by Marguerite Patten

3. Grilled Lamb Chops

4 lamb chops
1 oz. melted butter
halved tomatoes
sprigs of watercress

Brush chops with melted butter and put on grill. Heat grill and cook chop on each side for 5-7 mins. Arrange on a serving dish and garnish with halved tomatoes and sprigs of watercress.

From Cookery In Colour by Marguerite Patten

4. Hungarian Goulash

3 oz. butter
1/2 kg. lean beef
1/2 kg. veal
1/2 kg. onions
2 tomatoes quartered
1 tsp salt
2 tsp. paprika pepper
2 tsp. tomato puree
1/2 kg. potatoes
1 green pepper sliced
4 tbsp cream

Heat butter in pan. Cut meat into small pieces. Slice the onion thinly. Fry meat and onions until pale golden, add tomatoes, salt, pepper and tomato puree and simmer for 30 mins. Add sliced potatoes and green pepper and continue cooking for another one and a half hours till meat and potatoes are tender. Stir in the cream just before serving.

From Cookery In Colour by Marguerite Patten

5. Chateaubriand

2 tbsp. extra-virgin olive oil
1 (10-ounce) center-cut beef tenderloin
Kosher salt and freshly ground pepper to taste
1 large shallot, peeled and chopped
1/2 cup red wine (whatever you're drinking)
2 tablespoons unsalted butter, chilled

Preheat oven to 450°F. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking. Season the meat with salt and pepper, then brown it in the pan on all sides. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven. Transfer the meat to a cutting board and tent it with foil. Pour all but a thin film of fat from the pan. Add the shallot and sauté it over medium-low heat until golden, 2 to 3 minutes. Add the wine and raise the heat to high, scraping up any brown bits from the pan. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter. Carve the meat in thick slices and drizzle with the pan sauce.

From Cookery In Colour by Marguerite Patten

6. Roast Loin of Pork with Apricot Stuffing

4 lbs. loin, boned
Apricot Stuffing
1 clove garlic
parsley
marjoram
canned apricot halves to garnish

Stuff the loins, roll up and tie securely. Chop garlic and herbs and rub well into the meat. Pace the meat in a roasting tin and cook for 10 minutes in a very moderate oven, 350 degrees F, 180 degrees C, Gas Mark 4. Reduce heat to 300 degrees F, 150 degrees C, Gas Mark 2 and cook for 2 ½-3 hours. Transfer the pork to a serving dish and serve garnished with canned apricot halves.

Apricot Stuffing

1 tblsp. chopped onions
1 oz. butter
4 rounded tblsp fresh white breadcrumbs
salt and pepper
½ tsp. parsley
½ tsp. sage
1-2 tblsp. milk
2 oz. dried apricots, chopped

Gently fry the onion in butter. Add breadcrumbs, salt, pepper and herbs, mix with milk; finally add apricots.

From Cookery In Colour by Marguerite Patten

7. Cider Braised Lamb leg of lamb

2 sprigs rosemary
1 lb. leeks
1 pint cider
large potatoes

With a sharp knife loosen the skin in two places, to make small pockets, and put a small sprig of rosemary in each. Prepare the leeks, cut into thin slices and put into a meat tin. Place the joint on top and pour the cider over. Season. Prepare potatoes and put them round the joint. Baste with the cider. Cover with foil and cook at 350 degrees F, 180 degrees C, Gas Mark 4, allowing 25 minutes per ½ kg. Remove cover, baste again and cook, uncovered for a further 25 minutes to brown the lamb. Serve on a hot dish, garnish with potatoes and whole, cooked carrots. Then the liquid from the pan, ad some of the leeks and serve in a sauce boat.

From Cookery In Colour by Marguerite Patten

8. Noisettes of Lamb Garni

1 ½ lb. best end neck of lamb
4 large firm tomatoes
1 ½ lb. hot mashed potatoes
1 small packet frozen peas

Divide the lamb into cutlets and remove the bone. Curl the end around the edge of the cutlet and secure with a small skewer. Cut the tomatoes into half and scoop out the centres, keeping the tomato pulp on one side to use in the gravy. Pipe or spread a layer of potato down the centre of an ovenproof dish, surround with tomato shells and place the dish in a moderate oven, 375 degrees F, 190 degrees C, Gas Mark 5, for about 15 minutes. Fry or grill the noisettes of lamb for 6-8 minutes on each side, drain and use the liquor for the gravy thickening with flour in the usual way. Add dripping from cooking noisettes and the tomato pulp. Pile the peas into the tomato shells and serve. Serve the gravy separately.

From Cookery In Colour by Marguerite Patten

9. Veal Escalopes

4 thin sliced veal
1 egg, beaten
3 oz. white breadcrumbs
3 oz. Cheddar cheese, finely grated, optional
pinch of salt
dash of cayenne pepper
2 oz. cooking fat
2 oz. butter
4 lemon quarters
4 stuffed olives
4 anchovies

Trim the veal slices if necessary to give neat shape and dip in beaten egg. Mix the breadcrumbs and grated cheese if used, season with salt and cayenne pepper and use to coat the veal. Prepare the lemon quarters, wrap an anchovy round each olive and keep on one side for garnish. Fry the veal on both sides in hot fat for about 10 minutes until golden brown. Heat the butter to a light golden brown. Arrange the escalopes slightly overlapping on a hot dish, pour over the browned butter. Garnish with lemon quarters, the olives and anchovies. Serve at once.

From Cookery In Colour by Marguerite Patten

10. Trotters in Parsley Sauce

2 pig’s trotters
1 large onion
little bacon rind
1 bay leaf
seasoning
1 oz. butter
1 tblsp. cornflour to thicken
chopped parsley
few cooked peas, optional
creamed potato and lemon slices to garnish

Scrub the trotters and place in a saucepan with the coarsely chopped onion and bacon rind. Cover with water, bring to the boil and skin. Add bay leaf and seasoning and simmer until tender. Remove the trotters and keep hot. Strain 284 ml. of the liquid into another saucepan. Stir in the butter and the cornflour, blend with 3 tblsp. liquor. Bring to the boil and cook until thicken ed. Add parsley and peas, if used and pour over the trotters. Garnish with a border of piped potato and lemon slices.

From Cookery In Colour by Marguerite Patten