Label
All
0
Clear all filters
Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This is another term for the cooking technique of pot-roasting or soffrito, by which a relatively tender piece of meat, poultry or game is cooked slowly in a covered heavy pot with very little liquid. The bottom of the pot is first covered with chopped vegetables like onions, carrot, garlic and celery and the seasoned meat placed on top of it. A few spoonfuls of wine or stock are poured over, a lump of butter or some olive oil added, and the covered pot put into a low oven and cooked for a long period, during which the meat is basted at regular intervals.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title