Beef Rolls Bourbonnaise Recipe: Slice a 2- to 2 1/2 pound piece of lean rump of beef into 12 or 15 pieces. Flatten each slice with a wooden mallet. Season the slices with a little salt and pepper. Spread the center of each with the following stuffing: 1/2 teaspoon poultry seasoning mixed with a little… Read More


Glazed Ham Mozelet Recipe: Soak a country ham overnight. Scrub it thoroughly under running water. Cover it with cold water. Bring the water to a boil. Simmer the ham for 18 to 20 minutes per pound. Let it cool. Cut the skin away. Carve the top of the ham in several thin slices. Cut small… Read More


Pigs’ Knuckles and Sauerkraut Recipe: Put 2 pounds pigs’ knuckles into a large saucepan with water to cover. Add 1 stalk of celery, 1 parsnip, 2 carrots and 1 leek, all cleaned and sliced. Add salt and pepper to taste. Bring the water to a boil. Simmer the pigs’ knuckles for 3 hours. Remove the… Read More