Bones_ Recipes, History, and Lore - Jennifer McLagan [118]
fruit:
segmenting of citrus, 191
see also specific fruit
G
game, 199–237
antlers, 225
concentrated, stock, 206
consommé, 208-9
cooking temperatures for, 203
coriander-and-orange-braised elk ribs, 226-27
cutting up a rabbit, 215
Flemish-style rabbit, 214-15
herb-roasted rabbit, 218-19
jus and poivrade sauce, 211
liver dumplings, for game
consommé, 209
locating and choosing cuts of, 199-203
marinades for, 212-13
rabbit in saffron sauce with spring vegetables, 216-17
rabbit stock, 207
rabbit with cider and mustard sauce, 220-21
roasted rack of venison with Cape gooseberry sauce, 224-25
roast leg of venison, 232-33
roast wild boar leg in sweet-sour sauce, 230-31
soup, 210
stock, 204-5
tamarind, pineapple, and chile-glazed boar ribs, 229
venison neck, 237
venison osso buco with quinceand ginger, 236-37
venison shank in rosemary-wine sauce, 234-35
wild boar chops martini-style, 228
wine-braised venison, 222-23
garlic:
in braised oxtail with root
vegetables, 47-48
in braised short ribs, 32
in breast of veal, 35-36
in brine for pork, 57
in brown stock, 12-13
chicken with forty cloves of, 138
in Chinese-style spareribs, 72
in fish soup, 176-77
in game stock, 204-5
in herb-glazed poussins, 140-41
in lamb shanks cooked in paper with Guinness, 118-19
in lamb shanks in pomegranate sauce, 115-16
in lamb shoulder ratatouille-style, 101-2
in lamb stock, 95
pig’s tails with ginger, soy and, 86-87
in poached chicken with seasonal vegetables, 142-43
in pork with caramelized milk sauce, 65-66
in rabbit in saffron sauce with spring vegetables, 216-17
in seven-hour leg of lamb, 114
in veal shank with sage and mustard, 43
sweet potato rouille, 177
gelatin from bones, 239-40
ginger:
in apricot-mango glaze, 77
in beer-glazed beef ribs, 29
in Cantonese-style steamed fish, 188
in Chinese-style oxtail, 49-50
in Chinese-style spareribs, 72
in crown roast of pork, 70-71
in fish head curry, 178
pig’s tails with soy, garlic and, 86-87
in post-Thanksgiving soup, 136
and salt marrow topping, 46
in spiced yogurt glaze, 111
in soy-poached chicken, 163
venison osso buco with quince
and, 236-37
in wings à la Coca-Cola, 159
glaze(s):
apricot-mango, for ham, 77
beer, for beef ribs, 29
herb, for poussins, 140-41
mustard oregano, for lamb ribs, 111
orange Dijon, for ham, 76
port, for ham, 76
spiced yogurt, for lamb ribs, 111
tamarind, pineapple, and chile, for boar ribs, 229
goat, 94
gooseberry sauce:
grilled sardines with, 182-83
roasted rack of venison with Cape, 224-25
grape sauce:
braised beef shanks with, 39-40
skate with, 194
gremolata, 46
guinea hen with raspberries, 145
H
halibut steaks with orange cream sauce, 192
ham, 77
bone, in split pea soup with chestnuts, 63
carving whole, 75
glazed baked, 76-77
hare, see rabbit and hare
haricots verts, for halibut steaks with orange cream sauce, 192
herb-glazed poussins, 140-41
herb-roasted rabbit, 218-19
hocks:
braised, with fennel three ways, 80
pork, cooked with spiced honey, 78-79
smoked, with black-eyed peas, 81
hoisin sauce:
in beer-glazed beef ribs, 29
for spicy steamed chicken feet, 161-62
Hoover, Herbert, 143
J
Jerusalem artichokes and lamb soup, 98
juniper berries:
in brine for pork, 57
in game jus and poivrade sauce, 211
in game stock, 204-5
in red wine marinade, 212
in roast wild boar in sweet-sour sauce, 230-31
in wild boar chops martini-style, 228
K
kale, in smoked hock with black-eyed peas, 81
kimchee, in spicy Korean pork soup, 64
Korean pork soup, spicy, 64
Kutna Hora, 48
L
lamb, 91-123
and barley soup, 97
carving rack of, 108
concentrated, stock, 96
cooking temperatures for, 94
guard of honor or crown roast of, 108
and Jerusalem artichoke soup, 98
Lancashire hot pot revisited, 103-4
locating and choosing cuts of, 91-94
mustard oregano glaze for, 111
olive-crusted, racks, 107-8
roasted over potatoes, 105-6
spiced yogurt glaze for, 111
stock, 95
lamb, leg of:
carving, 106
seven-hour, 114
lamb chops:
with caramelized leeks, 109
wasabi-coated,