English Beef Stew

English Beef Stew: Cut 3 pounds of the top of the rump into slices about 1/8 inch thick. Sprinkle the slices with salt and pepper. In a large skillet sauté the slices in hot beef fat or butter until they are golden brown on both sides. Arrange the slices side by side is a casserole.… Read More

Barbecued Herb Chicken

Barbecued Herb Chicken: Combine 3 tbsp butter, 1/2 tsp dry mustard, 1 tsp thyme, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp freshly grated lemon zest and a a dash of lemon juice in a saucepan. Cook over a low flame, until the butter is melted. Adjust the seasoning to taste. Split… Read More