Presents a collection of recipes for a variety of stews that are made with beef, veal, lamb, pork, fish, poultry, and vegetables.Bring the water to a boil in the top part of the double boiler and stir it to make a whirlpool. Slowly pour the cornmeal and ... Preheat the oven to 350AdF. Cut the duck into 8 pieces with a cleaver or large, heavy chefa#39;s knife. Remove the skin and fatanbsp;...
|Author||:||Clifford A. Wright|
|Publisher||:||Harvard Common Press - 2002-01-01|