Traditionally eaten at braais or barbecues, boerewors (Afrikaans: farmer’s sausage) are thick, hearty and flavoursome Afrikaner sausages, often eaten with a corn porridge called pap. There is no one definitive recipe for boerewors, as nearly every family has its own…
Brown Windsor soup is a hearty British soup that was popular during the Victorian and Edwardian eras. Ingredients Variety of meat including lamb, mutton and beef, cut into bite-sized pieces Plain flour Butter Vegetables including onion, potato and other root…
Also known as umngqusho, samp and beans is traditionally eaten in winter, often with rice or buttered bread. There is no one definitive recipe, as nearly every family has its own variation. Some other recipes use chicken or no meat…
This recipe for mutton broth has been adapted into modern language from the 1881 Household Cyclopedia. Ingredients 3 pounds scrag of fresh mutton neck, cut into several pieces 2 quarts cold water A few turnips, cut into slices A few…
Irish stew (Irish: stobhach gaelach) is a traditional Irish dish made from lamb or mutton as well as potatoes, onions and parsley. It originated in Ireland but appears in cookbooks all over Europe, including in Escoffier’s Guide Culinaire. Although traditionally…
Ingredients 200 g whole wheat kernels 300 g boneless mutton 20 g fresh green Indian chiles 2-inch piece ginger 6–8 cloves garlic 100 g cooking oil 3 medium onions, finely sliced 2 medium limes ½ tsp turmeric powder (haldi) 2…
Ingredients 4 pounds (1.8 kg) gravy beef 2 pounds (910 g) mutton scrag (neck) 2 pounds (910 g) veal scrag 2 gallons (7.6 L / 32 cups) water 2 pairs of giblets, scaled Butter Flour Finely-chopped parsley Chives Pennyroyal Sweet marjoram…
Colonial goose is the name for a surprisingly effective preparation of roast leg of lamb. Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in…
Arambašići are a speciality from Sinj, Croatia. Unlike some other cabbage rolls, which use fresh leaves, these are rolled up in whole pickled cabbage leaves. Ingredients 600 g beef (best from the neck), finely chopped 150 g smoked ham or…