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English/Scottish
Source
Saveur (6)
Girl Interrupted Eating (1)
The British Larder (1)
Difficulty
Easy (5)
Medium (3)
Main Ingredient
Beef (4)
Vegetables (4)
Potato (2)
Duck (1)
Fruit (1)
Course
Main Course (5)
Soups & Stews (2)
Condiments and Sauces (1)
Season
Winter (6)
Fall (4)
Occasion
Christmas (1)

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09/07/2009
Apricot Chutney
This savory-sweet English-style chutney goes well with lamb roasts or braised lamb shanks.
Issue #123
10/27/2005
Spiced Parsnip Soup
This creamy, curry-accented soup pairs nicely with crumbly cheese straws or cheese bread.
Issue #70
10/20/2000
Braised Beef Brisket with Pickled Walnuts
Like many long-cooked meat dishes, this one improves if made a day ahead of time and refrigerated overnight.
Issue #34
11/02/2000
Calf's Liver with Bacon
At the Sir Loin, head chef Clifford Pierre makes this dish with tender Dutch calf's liver and serves it with creamed (i.e., puréed) potatoes.
Issue #24
09/11/2007
Oxtails Smothered in Onions
Oxtails were once looked at as "throwaway meat", but they are making a comeback in upscale restaurants as exotic meat.
Issue #10
11/24/2009
Mushroom Cappuccino
Wild mushrooms make this soup rich and heady. When served in coffee mugs, it takes on the appearance of cappuccino or hot chocolate, making it an excellent dish for the holidays.
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Source: The British Larder
06/09/2008
Shepherds Pie
From Girl Interrupted Eating
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Source: Girl Interrupted Eating
02/06/2007
Venison with Seared Foie Gras
This dish is typically made with fresh wild venison, but domestic venison makes a fine substitute.
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