1 1/3-pound chicken
2 tablespoons clear honey
1 tablespoon brandy
1 1/2 tablespoons flour
2/3 cup chicken stock

FOR THE STUFFING
2 shallots, chopped
4 bacon slices, chopped
1/2 cup button mushrooms, quartered
1 tablespoon butter or margarine
2 thick slices of white bread, diced
1 tablespoon shopped fresh parsley
salt and pepper

1. For the stuffing, gently fry the shallots, bacon, and mushrooms in a frying pan for 5 minutes. With a slotted spoon, transfer them to a bowl.

2. Pour off all but 2 tablespoons of bacon fat from the pan. Add the butter or margarine to the pan and fry the bread until golden brown. Add the bread to bacon mixture. Stir in the parsley and salt and pepper to taste. Let cool.

3. Preheat the oven to 350F.

4. Pack the stuffing into the body cavity of chicken. Truss it with string, or secure with poultry pins, to keep it in a near shape.

5. Transfer the chicken to a roasting pan which just holds it comfortably.

6. Mix the honey with the brandy. Brush half of the mixture over the chicken. Roast until the chicken is thoroughly cooked, about 1 hour 20 minutes. Baste the chicken frequently with the remaining honey mixture during roasting.

7.Ttransfer the chicken to a warmed serving platter. Cover with foil and set aside.

8. Strain the cooking juices into degreasing pitcher. Set aside to let the fat rise to the surface.

9. Stir the flour into the sediments in the roasting pan. Add the lean part of the juices and the stock. boil rapidly until the gravy has thickened, stirring constantly.

10 Pour the gravy into a warmed sauceboat and serve with the chicken.
 
 

2-2 1/2 pounds corned beef brisket
1 teaspoon black peppercorns
2 bay leaves
1 small rutabaga, about 1 pound, cut into pieces
8 small white onions, peeled
8 small red potatoes
3 carrots, cut into sticks
1 small head of green cabbage, cut into 6 wedges

FOR THE SAUCE

1/3 cup red wine vinegar
5 tablespoons sugar
1 tablespoon mustard powder
4-5 tablespoons butter or margarine
salt and pepper

1. Put the brisket in a large pot. Add the peppercorns and bay leaves and cover with water. bring to a boil. Reduce the heat and simmer until the beef is almost tender, about 2 hours.

2. Add the rutabaga, onions, potatoes, and carrots. Bring the liquid back to boil, then the liquid back to a boil, then reduce the heat and cover the pot. Simmer 10 minutes.

3. Add the cabbage wedges. Cover and cook 15 minutes longer.

4. With a slotted spoon, remove the meat and vegetables from the pot and keep them hot. Reserve 1 1/2 cups of the cooking liquid.

5. For the sauce, combine the reserved cooking liquid, vinegar, sugar, and mustard in a small saucepan. Bring to boil, then reduce the heat and simmer until thickened, about 5 minutes. Remove the pan from the heat and swirl in the butter or margarine. Season to taste with salt and pepper.

6. Slice the beef and arrange with the vegetables on a warmed platter. Serve with the sauce in a sauceboat.
 
 
 
 
 

4 Salmon steaks (about 1 1/2 pounds)
salt and pepper

FOR THE LIME BUTTER

4 tablespoon butter or margarine, at room temerature
1 tablespoon chopped fresh coriander (cilantro), or 1 teaspoon dried coriander
1 teaspoon finely grated lime rind
1 tablespoon fresh lime juice
 

1. For the lime butter, combine the butter or margaraine, coriander, and lime rind and juice in a bowl. Mix well with a fork.

2. Transfer the lime butter to a piece of wax paper and shape into a log. roll in the paper until smooth and round. refrigerate until firm, about 1 hour.

3. Prehet the broiler.

4. Sprinkle the salmon steaks with salt and pepper. Arrange them on the rack in the broiler pan. Broil about 3 inches from the heat, 5 minutes on each side.

5. Unwrap the lime butter and cut into 4-pieces. Top each salmon steak with a pat of lime butter and serve.
 
 

1-2 tablespoon butter or margarine, melted
2 pounds sloe fillets
salt and pepper
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
1/3 cup whipping cream
1 tablespoon chopped fresh basil
fresh basil sprigs, for garnishing
 

1. Preheat the oven to 350F.

2. Lay the fish fillets skin-side down in the baking dish, in one layer. Sprinkle with salt and pepper.

3. In a small bowl, combine the lemon rinds and oranges juice. Pour the mixture over the fish.

4. Bake until fish flakes easily when tested with fork, 15-20 minutes. transfer the fish to a warmed serving platter.

5. Strain the juices from the baking dish into a small saucepan. Stir in the cream and chopped basil. Boil until thickened, about 5 minutes.

6. Spoon the citrus cream over the fish fillets. Garnish with basil sprigs and serve.
 
 

3 pounds meaty pork spareribs, in 2 pieces
1/2 cup corn oil
1/2 teaspoon paprika

FOR THE SAUCE
1/2 cup light brown sugar, firmly packed
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground ginger
1/2 cup tomato sauce
1/2 cup fresh orange juice
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoon chopped fresh parsley
1 tablespoon Worcestershire sauce

1. Preheat the oven toe 375F. Arrange the ribs in one layer in a roasting pan.

2. In a small bowl, combine the oil and paprika. Brush the mixture on the spareribs. Bake until the rib are slightly crisp, 55-60 minutes.

3. Combine the sauce ingredients in a saucepan and bring to boil. Simmer 5 minutes, stirring occasionally.

4. Pour off the fat from the roasting pan. Brush the ribs with half of the sauce and bake 20 minutes. Turn the ribs over and bake 20 minutes longer. Cut into sections for serving.