Top 10k strings from Computer Cook Book, The - Recipes 1 (1984)(Bug-Byte Software).tap in <root> / bin / z80 / software / Sinclair Spectrum Collection TOSEC.exe / Sinclair ZX Spectrum - Utilities & Educational / Sinclair ZX Spectrum - Utilities & Educational - [TAP] (TOSEC-v2007-01-01) /
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5 "6","0","2"
5 "4","0","1"
3 "8","0","2"
3 "5","0","1"
3 "3","0","1"
2 u$="Fl Oz":
2 recipes1 ,
2 recipes1
2 e","2","n","*2","0","#","*6","24","n","Glazed Button Onions","340","g","Button Mushrooms"
2 "recipes1"
2 "7","0","2"
2 "4","1","1","1"
2 "3";"PLEASE
2 "2","1","1","2"
1 z$="IMH16641"
1 v$="Metric":
1 v$="Imperial":
1 u$="Ltrs":
1 s, if you want to keep it more than a day or two, seal when cold with clar- ified butter."
1 s made from:-","450","g","Pie Veal","0","#"," ","12","n","Pancakes","0","#","Seasoned Flour","0","#","Beaten Egg","0","#","Breadcrumbs"
1 s from the veal with appropriate amounts of other ingredients.(See Rec- ipe 'C' of the main courses)","Remove meat from sauce, mince & moisten with enough sauce to give suitable consistency.","Make 2 pancakes per person & fill with mixture. Be sure to tuck the ends in well."
1 s adjusting the cooking time as appropriate. (about 2 hrs)","
1 rec
1 re Cheese","0","#","*1","0","#","Nutmeg"
1 not to let the sauce get too hot. It can be a help to use a double saucepan for this stage.Keep stirring."
1 liard Sausages","500","g","Potatoes, quartered","250","g","Frankfurters","1.5","T","Juniper","1","t","Thyme","1","t","Coriander seed","1.5","t","Caraway seed","2","n","Bay leaves","0","#","*1"
1 in sections,
1 i$="Virgin Olive Oil":
1 i$="Thinly Sliced Onions":
1 i$="Salt & Pepper":
1 i$="Dry White Wine":
1 i$="Crushed Garlic cloves":
1 i$="Chopped Parsley":
1 i$="Chopped Onions":
1 i$="Butter":
1 i$="Bouquet Garni":
1 e","8","T","*5","0","#","Anchovy Fillets","0","#","Black Olives","0","#","Rosemary & Thyme","0","#","Parmesan","0","#","*1"
1 e","1","L","Stock","56","g","Flour","1","n","*2","142","m","*7","1","T","*8","0","#","*1"
1 e","0","#","*1"
1 e and thyme,also until the excess moisture has gone."
1 e & sea- son, reduce over moderate heat till nearly dry. Add stock & simmer till tender, 1
1 e & mayonnaise. Season to taste.","Halve avocado(s) & fill with crab mixture. Decorate with a sprinkling of paprika.","
1 \
1 WELCOME TO THE RECIPE SECTION";
1 TAKE GREAT CARE
1 Sorry! That makes no sense, but do please feel free to try again":
1 RECIPES1
1 PLEASE, don't play silly games, press the appropriate button!. ":
1 PERHAPS IT'S MY FAULT, BUT I DIDTHINK MY INSTRUCTIONS WERE CLEAR
1 OUCH! THAT HURT! NOW PRESS THE RIGHT KEY OR I'LL HAVE TO SUE ! ":
1 Now you've really done it!Pleaseenter something more sensible. ":
1 It's very difficult to help if you won't co-operate! Now try tofind a sensible key to press. "
1 Ingredients for ";n$:
1 Ingredients for
1 For how many?":
1 F oven 10 mins."
1 COSMIC COLANDERS! YOU'VE GOT IT WRONG! Please have another go. ":
1 C, Mk 5, for 30 minutes."
1 C, 75 - 90 mins, removing fat as it builds up."
1 C preheated oven with the marinade vegetables underneath joint. Baste with marinade.","Use pan residues to make the gravy. Remove string before serving"
1 C oven until juices run golden when meat is cut.","If bird is elderly, cook much longer till meat is tender. Correct seasoning & serve"
1 C oven for 25 to 30 mins. The quiche is done when it has risen and browned.","Quiches are excellent cold, in which case:-","
1 C oven 10 mins, lower heat to Mk 4,350
1 C oven till browned & bubbling."
1 C oven 45 mins. Serve still in foil."
1 C just to set."
1 C for about 10 minutes until fish turns opa- que and flakes easily."
1 C for 90 to 180 minutes depending on the size and shape of the tin."
1 C for 60-80 mins depending upon size till juices run clear & gold. Turn so that both sides & back face upwards in turn.","Cook last 15 mins uncovered with breast upwards again. Re- move from pan & keep warm.","Discard fat from pan, deglaze with wine, mix stock & corn- flour & add. Simmer 5 mins & correct seasoning. Serve."
1 C Mk 2 oven until meat is tender, about 3 1/2 hours.","If needed, adjust consistency of sauce by diluting or boil- ing. Correct seasoning.","
1 C & cook 15 mins longer. Serve."
1 As before, recipes are listed";
1 AT VARIOUS POINTS I WILL ASK YOU'HARD COPY?'IF YOU OWN A PRINTERAND ENTER ";
1 <<BB~B>~B<~
1 ;q;" ";u$;" ";i$
1 ;q;" ";i$:
1 ;((((((((((;88888888888888888888;((((((((((;;;;;;;;;;;;;;;;;;;;;;((((((((((((((((((((((((((((((((((((((pppppppppppppppppppppppppppppp((pppppppppppppppppppppppppppppp((pppppppppppppppppppppppppppppp((pppppppppppppppppppppppppppppp((pppppppppppppppppppppppppppppp(((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((--------------------------------((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((,
1 ;"THIS PROGRAM IS PROTECTED PLEASEDO NOT ATTEMPT TO BREAK INTO IT.":
1 ;"IF YOU ARE SURE YOU WANT TO LEAVE THIS SECTION, PREPARE TAPE FOR LOADING AND ENTER 'Q' ENTER ANY OTHER KEY TO RETURN "
1 ;" I WILL PRINT YOU ACOPY OF THE SCREEN AUTOMATICALLY
1 1","N","Large Oxtail(s) (cut up)","3","n","Chopped Celery Stalks","1","n","Onion(s) stuck with 3 cloves","1","n","Sliced Carrot","1","n","Sliced Small Turnip","2.27","L","Water or Stock","57","g","*0","0","#","*6","71","m","Port","0","#","*1"
1 ,chop it finely and pass through a sieve."
1 ((((((((((((((((((((((((((((((((((((((((iiiiiiiiiiiiiiii(((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((;;;;;;;;;;;;;;;;;;;;;;((((((((((;88888888888888888888;((((((((((;8
1 "You may find it helpful to stretch the bacon gently bet- ween a knife and a board be- fore lining the terrine."
1 "You can use any coarsely cut boiling sausage as long as it is well made & seasoned."
1 "When wine has completely evap- orated, add mince, fry, stirr- ing, for a few mins after raw colour has gone."
1 "When pastry has cooled slight- ly, sprinkle with cheese and fill with mixture."
1 "Weigh the meat and use as much butter as meat. Process or blend the fish and butter till very smooth."
1 "To test when done, check that the pat
1 "To prevent the onions burning, stir throughout the latter part of the cooking and oc- casionally add a little water."
1 "To make'Vichyssoise',use good chicken stock,double the cream & serve ice cold."
1 "Tie slices of carrot over bone to prevent marrow escaping in the cooking. Remove at end."
1 "This dish reheats very well,so if you wish to cook it in ad- vance, then cut down the cook- ing time at this stage."
1 "The tomatoes can burn during the latter part of the cooking and splutter badly, stir well."
1 "The cut surface quickly black- ens. Rub with lemon to prevent this."
1 "The butter must be added off the heat & not reheated after- wards, nor the dish kept hot."
1 "Tagliatelli Bolognese."
1 "Stuffed Peppers."
1 "Stuffed Pancakes Hortob
1 "Steak & Kidney Pie."
1 "Spaghetti Napolitan."
1 "Sole au Vin Blanc."
1 "Simmer very slowly for about 1 hour. Add pasta & peas, bring back to boil & simmer 20 mins.","Dilute if too thick, season & serve sprinkled with Parmesan","
1 "Set heat so that water evapor- ates but chicken doesn't burn. Turn chicken after 5 mins."
1 "Season very carefully with the salt, lemon, pepper & cayenne.","Pour into a pot,cool & refrig- erate until ready to serve.","
1 "Season to taste. Return to pan & reheat gently. DO NOT LET SOUP REACH SIMMERING TEMPERAT- URE, or it will curdle.","Away from heat, stir in butter & sprinkle with herbs. Serve."
1 "Scampi 'No Conventions'."
1 "Remove fish to serving dish, cover and keep warm. Reduce cooking liquor to half, strain sufficient into sauce not to thin too far. Correct season- ing, pour over sole & serve."
1 "Raise heat to moderate & add the wine, a third at a time, allowing it to evaporate comp- letely between each addition."
1 "Quiche Lorraine."
1 "Potted Shrimps."
1 "Potage Parmenti
1 "Pork Scalopine al Marsala."
1 "Pork Chops in Armour."
1 "Pissaladi
1 "Pheasant Normande."
1 "Pass the soup through a mouli- legumes or coarse sieve or mash them with a fork. Reheat & correct seasoning."
1 "Pass grated parmesan cheese separately.","This dish makes a very good informal main course,in which case, double the quantities."
1 "Pass grated parmesan cheese separately. This dish makes a very good informal main course,in which case, double the quantities."
1 "Pack stuffing loosely into leg cavity to prevent splitting while roasting."
1 "PLEASE don't go picking random wild mushrooms. If you know your way round them, cepes & chanterelles are superb."
1 "Oxtail Soup."
1 "Osso Buco alla Milanese."
1 "Once sauce has been buttered, serve immediately. Do not re- heat or keep at all."
1 "Off heat, beat in stock, blend well,season. Add chopped mush- room stalks & bouquet garni & simmer, partly covered 20 mins Strain, pressing out juice."
1 "Now what do you do? ";
1 "Next day, saut
1 "Mushrooms
1 "Minestrone."
1 "Melt half remaining butter in another pan,when hot add thin- ly sliced mushroom caps, salt and lemon juice."
1 "Meanwhile, clean and trim the mushrooms. Add them to pan.","Bring back to boil, simmer 10 minutes. Remove mushrooms with a slotted spoon.","Bring cooking liquor back to boil & reduce until syrupy."
1 "Meanwhile cut the bacon into pieces about 2 cms long & half cm wide & blanch 5 minutes in plenty of boiling water."
1 "Marjoram Tok
1 "Kipper Pat
1 "Keep overnight to mature in flavour & serve with toast or good bread & pickled gherkins."
1 "Just before serving, reheat to simmering point, add brandy. Serve with French bread.","This is a great restorative."
1 "Just before serving, reheat sauce to boil, add the scampi and heat through. The best accompaniment is French Bread."
1 "In another pan, cook the toma- toes with the remaining oil, the pur
1 "In a large pan, bring plenty of water to the boil, salt,add a little oil and plunge tagli- atelli into water. Boil about 10 minutes, drain & serve."
1 "If you want to make the pat
1 "If you have no machine to pro- cess the pat
1 "If you have no blender etc. then pound till smooth & push through a sieve. "
1 "If butter burns, discard it, clean pan & use more."
1 "Grilled Lamb Chops."
1 "French Roast Chicken."
1 "French Onion Soup."
1 "Fish Pie."
1 "Elizabethan Pork."
1 "Drain, rinse in cold water & dry the bacon. Beat the eggs with the milk and seasonings.","
1 "Cream of Mushroom Soup."
1 "Coq au Vin."
1 "Combine the contents and cook slowly for a few minutes more. Season to taste."
1 "Colonial Lamb."
1 "Clarified butter has excellent flavour, but you could fry in cooking oil which is lighter."
1 "Choucroute Garnie."
1 "Chop or mince the remaining meats fairly coarsely & mix them with the wine, brandy & seasonings. Leave to marinade in the fridge overnight."
1 "Chicken Saut
1 "Chicken Paprik
1 "Chicken Liver Pat
1 "Bring to boil on top of stove, and poach in moderate oven Mk 4, 350
1 "Bring to boil & simmer 4-5 hrs till meat falls off the bones.","Strain into bowl, discard veg- etables, remove meat from the bones & keep it."
1 "Bistecca alla Pizzaiola."
1 "Beef Bourguignon."
1 "Be sure to reduce the sauce well, for 6 people, 3 Tbs. is about right."
1 "Be sure not to overcook the scampi, neither during initial stage nor by keeping hot too long in the sauce at the end."
1 "Bake in a medium oven,375
1 "Bake at moderate heat, Mk 3, 340
1 "Avocados with Crab."
1 "As with all pat
1 "As a starter serve with French Bread.If used as main course, serve with steamed potatoes & use double quantities. "
1 "Add the butter to mushrooms & as soon as sizzling pour over the fish. Squeeze lemon over. Serve with French Bread","This dish cooked in double the amount makes a splendid main course. Saut
1 "Add salt and sugar,uncover the pan and raise heat. Cook stir- ring occasionally until onions have turned a deep even gold- en brown (about 40 minutes)."
1 "9","2","3","8","9"
1 "9","10","
1 "8";"2 Main Course Dishes"
1 "8";"1 Starters";
1 "8","9","Meanwhile, reheat velout
1 "8","6","1.7","L","Water or light Stock","453","g","Potatoes (diced)","453","g","Thinly sliced Leeks","6","T","Cream","2","t","Salt","3","T","*8"
1 "8","3","3","1","5","7"
1 "8","2","3","2","7"
1 "8","11","1.42","L","Hot Chicken Stock","450","g","Mushrooms","142","m","Single Cream","113","g","*0","42","g","Flour","2","n","Egg Yolks","4","T","*4","1","t","Lemon Juice","2","T","*8","0","#","*6","0","#","*1"
1 "8","10","1.85","L","Hot Stock","140","m","*7","680","g","*3","43","g","*0","1","T","Oil","1","t","French Mustard","1","t","Salt",".25","t","Sugar","3","T","Brandy","0","#","*1"
1 "8","1","2","4"
1 "7";"Page ";y;" of ";
1 "7","2","2","2","5"
1 "7","2","2","1","7"
1 "7","1","2","2"
1 "6","9","1.36","K","Pork cubed","453","g","*4","85","g","Danelard","3","n","Green Peppers, sliced","3","n","Large Tomatoes, sliced","28","g","'Noble sweet' Paprika","2","n","*2",".5","t","Marjoram","0","#","*1"
1 "6","9","0","#","Whole Chicken(s) weighing:-","1.6","K"," ","0","#"," ","50","g","*0","0","#","*1","0","#","Tarragon","142","m","*7","284","m","Chicken Stock","2","T","Cornflour"
1 "6","9",".907","K","'Selected' Scampi","140","m","*7","1","n","Green Pepper","400","g","Tomatoes (Tinned ok)","3","n","*2","55","m","*5","2","T","*8",".25","t","Cayenne","0","#","*1"
1 "6","8","When cooked, remove from heat and cool for an hour & then weight it gently ."
1 "6","8","Lay the anchovy fillets in a lattice over the filling and arrange the stoned, halved olives in the spaces."
1 "6","8","453","g","Chuck steak (cubed)","453","g","Potatoes (cubed)","170","g","*4","852","m","Water or Stock","1","n","Tomato(es)","4","t","Paprika","1","T","Lard","0","#","*1"
1 "6","8","3","n","Soles, filleted","140","m","*7","2","n","Shallots, Chopped","170","m","Fish Fumet","140","g","*0","15","g","Flour","1","n","Egg yolk","0","#","*1"
1 "6","7","250","g","Chicken livers","125","g","*0","100","g","*4","1","n","*2","0","#","*6","2","T","Brandy","0","#","*1"
1 "6","7","170","g","Shortcrust Pastry","280","m","Cream or Milk","3","n","Eggs","125","g","Blanched Bacon","100","g","Cubed Gruy
1 "6","7","0","#","Veal Paprik
1 "6","2","1","2","4"
1 "6","15","3","n","Whitings, filleted","0","#","Seasoned Flour","0","#","Beaten Egg","0","#","Breadcrumbs","453","g","Chopped (wild)Mushrooms","2","t","Cooking Oil","2","n","Chopped Shallots","80","g","*0","0","#","Clarified Butter","2","t","Chopped Chervil","2","t","*8","2","t","Chopped Chives","0","#","A little Chopped Tarragon","0","#","Lemon Juice","0","#","*1"
1 "6","15","0","#","Boned Leg(s) of Lamb weighing","2","K"," ","0","#"," ","227","g","Sliced Old Carrots","170","g","*3","3","n","Crushed Parsley Stalks","142","m","Red Wine","113","g","Chopped Dried Apricots","113","g","Fresh Breadcrumbs","28","g","*0","56","g","*4","1","T","Honey",".25","t","Thyme","1","n","Beaten Egg","0","#","*1"
1 "6","14","1","K","Braising Steak, cubed","340","g","Ox kidney","170","g","Flaky Pastry","2.5","T","Seasoned Flour","56","g","*0","4","n","Chopped Shallots","284","m","Stock","1","n","Bay leaf","2","t","*8","0","#","Ground cloves","0","#","Marjoram","0","#","*1","1","T","Madeira","1","t","Worcester Sauce"
1 "6","12","225","g","Tagliatelli","340","g","Minced Beef","1","n","Chopped Carrot","1","n","Chopped Celery Stalk","411","g","Tomatoes (tinned ok)","140","m","*7","42","m","*5","1","n","*4","4","n","*2","0","#","Thyme",".5","t","Ground Oregano","0","#","*1"
1 "6","12","170","g","Piece Streaky Bacon","1.36","K","Chicken Pieces","750","m","Good Red Wine","28","g","Flour","1","T","Oil","0","#","*1","4","T","Brandy","1","T","Tomato Pur
1 "6","12","170","g","Piece Streaky Bacon","1.36","K","Braising Beef","750","m","Good Red Wine","28","g","Flour","1","T","Oil","4","T","Brandy","0","#","*1","1","T","Tomato Pur
1 "6","12","1.36","K","Chicken Pieces","453","g","*4","85","g","Danelard","3","n","Green Peppers, sliced","3","n","Large Tomatoes, sliced","28","g","'Noble sweet' Paprika","200","m","Yoghurt","50","m","Double cream","28","g","Flour","2","n","*2",".5","t","Marjoram","0","#","*1"
1 "6","11","12","n","Green Peppers",".5","K","Minced Pork","127","g","Danelard","56","g","Rice","28","g","*4","1","n","*2","1","n","Beaten Egg","1","K","Tomatoes (tinned ok)","42","g","Flour","1","t","Sugar","0","#","*1"
1 "6","10","170","g","Shortcrust Pastry","850","g","*4","510","g","Chopped Tomatoes","2","T","Tomato Pur
1 "6","10","1","K","Braising Beef (piece)","283","g","Smoked Streaky Bacon","85","g","Lard","500","g","*4","213","m","*7","200","m","Yoghurt","100","m","Double Cream","2","t","Marjoram","1","n","*2","0","#","*1"
1 "6","1","2","2"
1 "6","0","1"
1 "5";"METHOD";
1 "5","8","Pour over the mushrooms & when cold, refrigerate overnight.","
1 "5","8","Check seasoning, put bacon & cheese on pastry, pour custard mixture over.","Bake in a pre-heated Mk5,375
1 "5","7","Shallow fry the fish in clari- fied butter for about 5 min- utes per side. Drain on paper towel while finishing sauce."
1 "5","7","Lay the trimmed sole fillets on top, season lightly & pour the wine over. Cover with foil & leave aside till needed.","
1 "5","7","In a large pan, bring plenty of water to the boil, salt,add a little oil and plunge spag- hetti into water. Boil about 10 minutes, drain & serve."
1 "5","6","10","n","Pork Escalopes","28","g","Flour","2","T","*5","56","g","*0","71","m","Marsala","0","#","*1"
1 "5","12","426","m","Water","6","T","*5","4","T","Fresh Lemon Juice","2","T","Chopped Shallots","6","n","Sprigs Parsley","12","n","Peppercorns","12","n","Coriander Seeds","1/8","t","Celery Seed","1/8","t","Fennel Seed","1/8","t","Dried Thyme",".5","t","Salt","453","g","Button Mushrooms"
1 "5","1","1","3"
1 "5","0","2"
1 "4","9","1","n","Duckling(s)","4","n","Seville Oranges","284","m","Strong Duck Stock","28","g","Sugar","2","T","Wine Vinegar","2","n","Sliced Oranges","142","m","Port","2","T","Cornflour","0","#","*1"
1 "4","8","Cover & cook slowly 5 mins.Add to soup.","
1 "4","8","Add everything except onions & mushrooms.Boil 2 mins.","Simmer in 300
1 "4","8","680","g","Chicken Pieces","2","t","Oil","42","g","*0","142","m","Chicken Stock","95","m","*7","1","T","Chopped Shallot","2","T","Chopped Fresh Herbs","0","#","*1"
1 "4","8","170","g","Spaghetti","411","g","Tomatoes (tinned ok)","42","m","*5","1","n","*4","4","n","*2","0","#","Thyme",".5","t","Ground Oregano","0","#","*1"
1 "4","7","Meanwhile fry chopped garlic in oil 1 minute, add chopped tomatoes & parsley & reduce over high heat to a sauce.","Add the reserved liquor, corr- ect seasoning.","
1 "4","7","Cool soup & refrigerate over- night. Remove all the fat. Cut up the meat into fine pieces, discarding fat & gristle & re- turn to soup."
1 "4","7","Add chopped tomatoes & herbs. Season & simmer about 40 mins. Correct seasoning. Sugar can be a useful addition.","
1 "4","7","4","n","1~ Thick Steaks","4","T","*5","1","n","*2","411","g","Tomatoes (tinned ok)","1","T","*8",".5","t","Ground Oregano","0","#","*1"
1 "4","6","Transfer to pie dish, add mad- eira & Worcester sauce, cover with pastry, sealing edges.","
1 "4","6","Place stuffed peppers in fire- proof casserole,pour over tom- ato sauce & simmer on low heat or in low oven 90 mins","
1 "4","6","Mix flour, cream & yoghurt,add to pan. Bring to boil & simmer a few mins.Check seasoning.","
1 "4","6","Meanwhile, caramelise sugar in small pan, dissolve in vinegar & orange juice & add to stock. Stir in the cornflour.","When duck is done, remove it from pan,keep warm. Remove fat from pan, pour in port & boil hard a few moments while stir- ing to dissolve bits. Add the stock mixture & simmer 5 mins.","Carve duck, arrange sliced or- anges over,add zest to sauce, pour a little over & serve."
1 "4","6","Flour,egg & breadcrumb pancake rolls and set aside.","
1 "4","6","170","g","Peeled Shrimps","125","g","French/Danish Butter","0","#","Mace","0","#","Cayenne","0","#","Nutmeg","0","#","*1"
1 "4","6","1","n","Pheasant, jointed","45","g","*0","2","n","Large cox's Apples","75","m","Calvados or Whisky","142","m","Double Cream","0","#","*1"
1 "4","5","Pack the meat into the lined terrine,folding the bacon over the top. Put a roasting tin of boiling water in the pre- heated oven, and place the covered terrine in it."
1 "4","5","Meanwhile, line an appropriat- ely sized swiss roll tin with the thinly rolled out pastry, and bake blind in a hot oven, Mk 7, 450
1 "4","2","2","1","4"
1 "4","13","567","g","Cod/Haddock Fillets","1","n","*3","2","n","Sliced Carrots","0","#","*6","1","t","Peppercorns","1","L","Salted Water","4","T","Wine Vinegar","18","g","ea Butter & Flour","284","m","Milk","2","n","Hardboiled Eggs","4","T","*8","453","g","Mashed Potatoes","0","#","*1"
1 "4","10","4","n","Pork Chops","227","g","Mushrooms chopped fine","4","T","Chopped Shallots","2","T","Oil","1","t","Lemon Juice","0","#","Nutmeg","4","T","Double Cream","0","#","Thyme","4","T","*8","0","#","*1"
1 "4","1","1","2"
1 "3";"Imperial or Metric Units?";
1 "3";"Imperial or Metric Units?":
1 "3","7","Add stock, mustard & wine and season to taste. Simmer for at least 40 minutes, partly cov- ered, skimming from time to time. Correct the seasoning.","
1 "3","5","Roast at Mk 7,400
1 "3","4","Keeping the bits, discard all but 2 tsp fat from pan. Add shallots, fry 1 min., Add wine & stock.","Reduce to syrup, correct seas- oning, whisk in remaining but- ter, softened, & sprinkle with extra chopped herbs & serve."
1 "20";"Page ";y;" of ";a$'':
1 "20";"(";v$;")":
1 "20";"(";V$;")"
1 "20","STARTERS"
1 "20","MAIN COURSES"
1 "2";"Ingredients for ";
1 "2","6","1","n","Avocado Pear(s)","25","m","Mayonnaise","50","g","White Crabmeat",".5","t","'Noble Sweet' Paprika","1","t","Tomato Pur
1 "2","0","1"
1 "12","17","1.81","K","Cubed Lean Pork","8","n","Sliced Stalks Celery","2","n","*3","114","g","Dried Apricots","114","g","ea. Raisins & Dates","1","n","ea. Lemon(s) & Orange(s)","2","n","Cox's Apple(s)","375","m","Good Red Wine","1","T","Honey","28","g","Flour","4","T","Oil","1","t","ea Marjoram,Thyme,Sage","1","t","Rosemary,Mace,Pepper","3","n","*2","1","t","Curry Powder","4","t","Salt",".5","t","Fennel Seed"
1 "12","16","624","g","Lean Pork","227","g","Pig's Liver","227","g","Pork Back Fat","227","g","Fat belly of Pork","170","g","Pie Veal or Ham","227","g","Streaky Bacon","227","g","*4","85","g","*0","142","m","*7","4","T","Brandy","1","T","Flour","1","n","Beaten Egg","1.5","T","Salt","1","T","*8","1","t","Quatres Epices",".5","t","each of Thyme & Juniper"
1 "10";"For how many?";
1 "10","5","227","g","Kippered Mackerel.","200","g","*0","0","#","Lemon Juice","0","#","Cayenne","0","#","*1"
1 "10","15","2.27","L","Beef Stock","227","g","Haricot Beans","227","g","Sliced Green Beans","113","g","Salt Pork","113","g","Frozen Peas","113","g","Macaroni","300","g","*4","4","n","Chopped Celery Stalks","227","g","Thinly Sliced Carrots",".5","n","Sliced Head of Cabbage","5","n","Tomatoes","2","n","*2","2","T","*8","2","T","*6","0","#","*1"
1 "10","14","10","n","1.5~ Pieces Veal Knuckle","56","g","*0","56","m","*5","56","g","Chopped Carrot","56","g","Chopped Celery","56","g","*4",".5","n","Lemon's grated zest","4","T","Tomato Pur
1 "10","14","1","K","Sauerkraut","100","g","*4",".5","L","*7","150","g","Lard","300","g","Piece Smoked Streaky","250","g","Montb
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1 "1";q$;" May be cooked ahead to here."'':
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1 "1","6","Poach the kippered mackerel or kippers about 10 minutes or until done.Remove skin & bones"
1 "1","6","Fry onions lightly in lard un- til pale gold.","Add meat, paprika, salt, & a little water. Simmer till meat is almost tender,about 90 mins","Add potatoes & water or stock. Simmer until potatoes are done","Add thinly sliced tomato, sim- mer 5 minutes more. Season.","
1 "1","6","2","n","Lamb Chops","1","T","*5","1","t","Lemon Juice","0","#","Rosemary","0","#","Thyme","0","#","*1"
1 "1","5","Soak Haricot beans overnight. Drain, cover with fresh water & simmer 2 hours.","Fry diced salt pork in oil for about 5 mins., add onions & garlic, fry till golden. Add beef stock and all other ing- redients except pasta & peas."
1 "1","5","Simmer the vegetables, salt & water or stock for 40 to 50 minutes."
1 "1","5","Simmer carrots, onions,bouquet garni, peppercorns, vinegar & salted water 30 mins.","Add fish, bring to boil, turn off & leave 20 mins. Remove fish & flake.","Meanwhile,hardboil eggs & make sauce from milk, flour, butter, parsley & seasonings.","Chop eggs,mix with fish, put into ovenproof dish & pour the sauce over. Spread potatoes on top & decorate.","Bake in Mk 7,400
1 "1","5","Melt the butter in a saucepan & while still fairly cool, add other ingredients.","Heat slowly, do NOT bring to boil. Check seasoning & pot.","Cover with clarified butter & refrigerate when cool. Serve with good brown bread.","
1 "1","5","Fry garlic, onion in half the butter until softened. Add the livers, herbs & seasoning.","Raise heat & cook, stirring 5 mins until livers have stiff- ened. Remove herbs.","Cool slightly, blend with rem- aining butter till smooth.","Add brandy, season carefully & pour into pot. Chill","
1 "1","4","Sweat the onion & garlic with the oil over gentle heat for 5 to 10 minutes until softened.","Raise heat & fry, stirring oc- casionally until mid golden.","Add chopped tomatoes & herbs. Season, cook to a sauce.","
1 "1","4","Season chops with thyme, salt & pepper, sear in oil, remove. Fry shallots 1 min, add mush- rooms, half parsley, fry till mixture attaches to pan. Add lemon juice & nutmeg & season.","Cut heart shapes from foil & oil lightly. Put chops on one side of each 'heart' divide mushroom mixture,cream & pars- ley between chops. Fold foil over & crimp edges well.","
1 "1","4","Sear meat a few pieces at a time in oil & remove. Sweat celery, onion& garlic 10 mins, raise heat & fry till dry.","Grate orange & lemon rind into bowl, peel & segment them.Peel core & slice apples.","Return meat to pan, sprinkle with flour & stir. Add every- thing to pan, bring to boil.","Simmer at Mk 1, 275
1 "1","4","Put the first 11 ingredients in a large pan, bring to the boil and simmer 10 minutes."
1 "1","4","Mix last 8 ingredients & stuff leg cavity. Sew openings with thin string to enclose.","Place stuffed leg into stout polythene bag with remaining ingredients & marinade over- night, turning occasionally.","Weigh & roast 25 mins/lb in Mk 4, 350
1 "1","4","Make a white roux with equal weights of butter and flour by frying them gently together for about 2 minutes.","Off heat add 4/5 of fish fumet (wine based stock, see recipe) stirring, to make a sauce","Add rest of fumet, reduce to original volume by boiling.","Butter a fireproof dish & put shallots on the bottom."
1 "1","4","Line a flan ring with thinly rolled out pastry and bake blind just long enough to set in a Mk 7, 425
1 "1","4","In a fireproof casserole, fry the pheasant pieces in butter until golden. Remove & season.","Peel, core & slice apples & fry in remaining butter till golden. Return meat to pan.","Add calvados & cream, bring to boil & simmer 40 mins in Mk 4, 350
1 "1","4","Heat lard, onions, sauerkraut in pan with half the white wine. Add herbs, season, sim- mer 1
1 "1","4","Fry garlic 1 minute in oil,add chopped tomatoes & herbs.Red- uce over high heat to a sauce.","
1 "1","4","Flour, egg & breadcrumb the fish, pressing crumbs in well.","Over moderate heat, fry mush- rooms in oil. If juice is cop- ious, discard it.","Add shallots, cook 2 more mins Add herbs & set aside.","
1 "1","4","Flour veal & fry lightly in oil & butter, add vegetables & fry till golden.","Add wine, tomato pur
1 "1","3","Sweat the onion, garlic,carrot & celery with the oil over gentle heat for 5 to 10 min- utes until softened."
1 "1","3","Sweat onions in half butter till soft but not brown. Add flour & cook stirring 3 mins."
1 "1","3","Soak cleaned kidney 1 hr in salted water, dry & slice. Put seasoned flour in a bag & add meats. Shake well.","Fry shallots in butter 1 min add meats & fry well,stirring constantly.","Add stock,herbs, spices bring to boil & simmer 1 hr or till beef is tender. Check season- ing & cool."
1 "1","3","Sear chicken pieces in lard till golden.Remove.Add onions, garlic, sweat 10 mins. Raise heat & cook till dry. Stir in paprika & cook 10 secs","Add chicken,a little water & marjoram, season & cook until fat reappears.","Add tomatoes & green pepper & simmer till chicken is done. Takes about 25 mins."
1 "1","3","Mix all except chops together & marinade chops at least
1 "1","3","Make a Veal Paprik
1 "1","3","Heat half the olive oil in a large pan,and cook the onions slowly at first with rosemary until all the moisture has ev- aporated and they have turned a mid gold colour."
1 "1","3","Grease & line a bread tin or terrine with the bacon."
1 "1","3","Follow instructions on page 1 of Recipe 'C',Chicken Paprik
1 "1","3","Cut meats into finger sized pieces. Fry onions & garlic in lard until golden, add beef & cook, stirring 5 mins. Add all seasonings & wine, Simmer.","After 1 hr, add bacon, yoghurt & cream, bring back to boil & simmer until meats are tender, about 1-1
1 "1","3","Cut fat glands from duck, pri- ck skin all over & salt well. Cut zest from 2 Seville oran- ges, put
1 "1","3","Cut bacon into 1~ long sticks 1/4x1/4~ across & fry in the oil. Reserve.","Sear meat a little at a time. When all done,discard oil.","Return meats and flame with brandy. Sprinkle with flour & brown in 450
1 "1","3","Cook flour & 1/3 lard gently till pale brown. Off heat add chopped tomatoes stirring. Add sugar, season & simmer 45 mins then push through sieve.","Cut tops off green peppers,de- seed & remove ribs. Boil rice 8 mins, rinse & reserve. Fry onions & garlic golden in rem- aining lard.","Mix pork, rice, onions & egg well. Season & stuff peppers."
1 "1","3","Brown oxtail and vegetables in the butter. Add all other ing- redients except port."
1 "1","3","Bring the wine to boil, immed- iately add partially thawed scampi and bring back to boil.","Simmer for 1 - 2 mins until scampi have curled up & turned white. Strain immediately.","Boil down cooking liquor till syrupy & reserve."
1 "1","2","This recipe is cooked in the same way as Beef Bourguignon.","Cook for 40 mins in the oven."
1 "1","2","Mix crabmeat, paprika, tomato pur
1 "1","2","Gently cook the onions with butter & oil in covered pan 15 minutes until soft."
1 "1","2","Flatten pork,flour & season. Fry quickly in oil. Remove & keep warm.","Discard oil, keeping juices or bits in pan. Add Marsala,cook down to 1/4, season & whisk in softened butter.Pour sauce ov- er meat & serve immediately."
1 "1","2","Dry Chicken pieces, sear till pale gold in half the butter + oil. Season & herb leg port- ions & return to covered pan. Lower heat & cook 5 mins.","Season & herb rest of chicken and add to pan. Cook till just done (golden juices). Remove from pan, keep warm while fin- ishing sauce."
1 "1","2","Dry Chicken & clean inside. Season inside & out, and put half butter with tarragon in cavity. Truss bird & spread breast with remaining butter.","Put half the stock in roasting tin with bird, breast up & co- ver with greaseproof paper."
1 "0.999"))/
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1 ","Veal, mutton, duck, turkey & hare may all be made in the same way. Rice goes well."
1 ","Trim & season steaks. Fry till cooked to taste,2-8 mins/side.","Discard cooking fat,keeping crusty bits. Add sauce to pan & bring to boil, stirring well to dissolve residues. Season carefully & pour over steaks. Serve with Italian Bean Salad."
1 ","Serve with toast & lemon."
1 ","Remove bacon & slice. Pile on a plate with frankfurters and bacon laid over."
1 ","Reheat gently. Serve with noodles or parsley potatoes.","May be made with veal or lamb. Adjust cooking time in section 5 accordingly."
1 ","Reheat gently, serve with boiled potatoes & salad"
1 ","Leave uncovered until ready to serve. Refrigerate when cold."
1 ","Just before serving, reheat to simmering, add port & correct seasoning.","This is a world apart from the usual tinned or packet soup. Do try it."
1 ","Just before serving, reheat to simmering, add cream & herbs. Serve with good bread rolls"
1 ","Grill under high heat for 6 minutes per side, brushing with marinade. Serve immediat- ely."
1 ","Fry mushrooms in a little but- ter & add them & brown glazed onions to casserole. Serve."
1 ","Deep or shallow fry about 5 mins. until golden. Serve imm- ediately. The ancestor of all the crispy stuffed pancakes!!"
1 ","Danish or French Butter should be used for their distinctive flavour. One test will get the spices to your taste."
1 ","Correct seasoning carefully. Sprinkle with parsley & serve with good brown bread","This dish may also be made with:- button onions,leeks, celery & artichoke hearts,fen- nel,peppers & chicory."
1 ","Best served with noodles. This is the authentic 'Goulash'."
1 ","Beat yolks & cream in a bowl, beat in 1/3 of soup by spoon fuls,slowly add the rest."
1 ","Bake in preheated Mk 7,425
1 ","Bake in Mk 3,325
1 "'" in this part:-";
1 with egg yolk(s) to well below sim- mering point and whisk in the remaining butter in 1 Oz lumps till thickened,keep warm while dealing with fish."
1 the onions in the butter until golden, beat the egg with the flour to a smooth paste and mix all with the meats."
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1 potatoes go well"
1 la Verdurette."
1 la Grecque."
1 l'Orange."
1 into duck.","Make needle shreds from rem- aining zest & blanch 1 min. Juice seville oranges.","Roast at Mk 5, 375
1 hrs.","Add garlic, zest & parsley & serve with rice.","
1 hrs.","Add bacon & after
1 hrs. more. Correct seasoning & serve.","
1 hr. potat- oes, sausages & rest of wine. Simmer a further
1 hr, heating the frankfurters meanwhile.","
1 hr turning once.","
1 has come completely away from the sides of the tin A skewer will come out clean."
1 de Campagne."
1 any key to continue.":
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1 hrs or till meat is tender. I serve this dish with rice."
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1 HARD COPY? PRESS 'Y' OR 'N'
1 well in advance, replace the juices with melted lard when cool, covering by a good 1 cm."