Tag Archives: Worcestershire sauce

Devilled Pheasant

Devilled meats became very popular in Victorian England – possibly to disguise poor quality food. The process involves marinating the meat with hot spices before cooking and typically includes cayenne pepper, English mustard and Worcestershire sauce. Devilled kidneys were a … Continue reading

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Rabbit Filé Gumbo

Just over a year ago, I set out to make a rabbit gumbo, but got distracted and made a pheasant gumbo instead! Having come across some andouille and a rabbit, at the bottom of the freezer this week, it seemed … Continue reading

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Pimiento and Halloumi Bake

21st September, 2013 I had lunch yesterday with Catie and Julia. Miraculously the rain took a day off and for a few hours we had a brief reminder of summer – we ate al fresco. Catie cooked a delicious roasted … Continue reading

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Steak Diane

October 30th, 2010 I stayed with some friends at the weekend, who have a beautiful house overlooking Brownsea Island, Dorset. On Saturday, Pat made an exquisite supper. The first course was a large Portobello mushroom, baked in the oven with … Continue reading

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