Country Life Every Week - - Simon’s Kitchen -

2 oven-ready hen (ac­cord­ing

to pref­er­ence) pheas­ants A lit­tle lard (or ba­con fat, if you

have some)

For the sauce 750ml good cider (not too dry) 1 onion, sliced 1 car­rot, sliced 3 sticks cel­ery, sliced 300ml dou­ble cream

For the ap­ples 3 Granny Smith ap­ples, peeled,

cored and cut into large dice

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