Spit-Roasted Rabbit Hindquarters
Rabbit hindquarters studded with cured fatback, basted with butter and salted near the end of roasting.
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Spit-Roasted Small Birds with Sage and Bread
Small birds wrapped in thin cured fatback and roasted in a row with sage and thick slices of day-old bread.
Sponge Ring with Zabaione
A light lemon-scented sponge ring served cold with warm Marsala zabaione in its centre.
Spring Vegetable Consommé Printanier
Clear beef consommé with butter-cooked carrot and turnip lozenges, peas, green beans and asparagus tips.
Starlings Braised in White Wine
Small game birds slowly braised with prosciutto, onion, sage and juniper in dry white wine.
Steak Rolls with Tomato and Egg
Thin beef steaks rolled around a savoury tomato, celery, egg and breadcrumb filling and gently braised.
Steamed Fennel and Artichoke with Mint
Steamed fennel and artichoke hearts are folded through couscous with yogurt, mint, parsley and herbs. Serve warm on crisp baguette toasts.
Steamed Ginger Pudding with Wine Sauce
A two-hour steamed egg pudding with preserved ginger and its syrup, served warm with separate wine sauce.
Steamed Norwegian Fish Pudding with Herb Sauce
Minced cooked fish steamed with egg and cream in a mold, served with a light onion-parsley cooking-broth sauce.
Steamed Tomato and Artichoke with Mint
Gently steamed tomato is folded with warm artichoke hearts, chickpeas, parsley and natural yogurt. Mint and crisp pita complete the small plates.
Steamed Tomato and Aubergine with Coriander
Steamed tomato and roasted aubergine are folded with couscous, paprika, coriander and plain yogurts. Serve warm in golden baked filo cups.
Stewed California Figs
Stewed California Figs
Stewed Carrots and Peas
Tender carrots and peas in a lightly sweetened butter and vinegar sauce.
Stewed Corn
Canned corn warmed with milk, cream, butter and nutmeg.
Stewed Pears
Wine-spiced pear quarters in syrup.
Stewed Pears and California Raisins
Stewed Pears and California Raisins
Stewed Potatoes in Cream Sauce
Boiled potato slices reheated in a lightly thickened milk-and-cream sauce.
Stewed Prunes and California Raisins
Overnight soaked dried prunes gently stewed with seeded raisins, claret, cinnamon and lemon.
Stewed Rhubarb
Red rhubarb softened with sugar and lemon rind, then cooled for serving.
Stewed Tomatoes for Eggs and Omelettes
Peeled tomato quarters softly cooked with shallot, wine and parsley, then lightly bound with butter and flour.
Stiacciata Unta with Pork Cracklings
A gently sweet Tuscan bread enriched with egg yolks, rendered lard, cooked pork cracklings and citrus zest.
Strawberries and Cream
Fresh washed strawberries served with thick cream and powdered sugar separately.
Strawberry Jelly
A clear moulded strawberry jelly made from strained fruit juice, lemon and rum.
Strawberry Jelly
English documentary adaptation of Filippini No3191; historical source and modern storage decisions recorded separately.