National Trust 2011
Hardback 160pp Illustrated 245x190mm
9781907892103   Product Code: 11825
Steak and Kidney Pie, Bolton Hotpot, Fish Pie or Game Casserole ... Laura Mason explores such great stalwarts of British cookery and demonstrates how versatile pies and stews can be, whether you are cooking beef, veal, lamb, pork, chicken, game, fish or vegetables. As well as recipes for a great variety of these 'quiet and good tempered dishes', Mason explains the basic techniques for cooking pies and stews and accompaniments such as pastry coverings and dumplings.