Victorian Recipes
Victorian Recipes, 19th Century Recipes, Mrs Beeton Recipes, Francatelli Recipes
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Welcome to Celtnet's Roasting Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the roasting recipes. The technique of roasting is perhaps the oldest cooking technique. After all you can roast meat by simply placing it in the embers of a fire or on hot stones or a pit. This is why the simplest way of cooking meat is to roast it. With modern ovens roasting has become a common and complex technique and roasting can be defined as a high temperature method of cooking over a prolongued period of time where the temperature about the product being roasted is even. Roasting is an excellent method of tenderizing meat, which is why it's a common technique for cooking meat. But it also works well for vegetables, especially potatoes and other staple carbohydrate soruces. Beign a simple cooking technique, roasting recipes are known from every culture and every major cuisine on earth. Here I have attempted to bring together as many different roasting recipes as possible. Enjoy...
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You can also browse recipes by the following cooking methods:
Alphabetical list of roasting recipes follow (limited to 100 recipes per page). There are 563 recipes in total:
| A Chinese Balloon Origin: Fusion | Aromatic Lamb Origin: Mediterranean | Callum, Libelli, Coticulae, Ungellae (Skin, Crackling, Spare Ribs and Trotters) Origin: Roman |
| Abacchio alla Cacciatora Origin: Italy | Ashanti Chicken Origin: Ghana | Canard á l'Orange (Duck with Orange Sauce) Origin: France |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Assaturam (Roast Meat) Origin: Roman | Canard aux Fruits (Duck with Fruit) Origin: Canada |
| Acorn Coffee Origin: British | Assaturas in collare (Of Roast Neck) Origin: Roman | Canard Sauvage aux Pommes (Wild Duck with Apples) Origin: France |
| Ad Aves Hircosas Omni Genere (How to Prepare 'High' Birds of Any Kind) Origin: Roman | Australo-Asian Roast Chicken Origin: Australia | Capoun or Gos Farced (Stuffed Capon or Goose) Origin: England |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Australo-Asian Roast Pork Origin: Australia | Capretto al Forno (Oven-roasted Kid Goat) Origin: Italy |
| Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) Origin: Roman | Bécassine Farcies sur des Croûtons (Stuffed Snipe on Croûtons) Origin: France | Caribbean Glazed Ham Origin: Jamaica |
| Aliter assaturas (Roast Meats, Another Way) Origin: Roman | Baked Ham in Champagne Origin: American | Carre d'Agneau au Romarin (Rack Of Lamb With Rosemary) Origin: France |
| Aliter assaturas (Roast Meats, Another Way) Origin: Roman | Baked Ham with Apricot Bourbon Glaze Origin: American | Casserole of Guineafowl Origin: British |
| Aliter Avem (Birds, Another Way) Origin: Roman | Baked Ham with Cornbread Apricot Stuffing Origin: American | Cervinae Conditura (Sauce for Venison) Origin: Roman |
| Aliter Gruem vel Anatem (Crane or Duck, Another Way) Origin: Roman | Baked Ham with Creole Mustard Glaze Origin: American | Char Siu (Chinese Barbecued Pork) Origin: China |
| Aliter Haedinam sive Agninam Excaldatam (Roast Kid or Lamb) Origin: Roman | Baked Ham with Marmalade Horseradish Glaze Origin: American | Char Siu Pork Origin: China |
| Aliter Haedum sive Agnum Assum (Roast Kid or Lamb, Another Way) Origin: Roman | Baked Ham with Raspberry and Dijon Mustard Glaze Origin: American | Cherry Coconut Baked Ham with Creamy Cherry Glaze Origin: American |
| Aliter in Apro II (Wild Boar, Another Way II) Origin: Roman | Baked Whiskey-glazed Ham Origin: American | Cherry Glazed Ham Origin: American |
| Aliter in Apro III (Wild Boar, Another Way III) Origin: Roman | Baked, Stuffed, Veal Origin: Canada | Cherry-glazed Baked Ham Origin: American |
| Aliter In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar, Another Way) Origin: Roman | Bayrisches Bratensäuglingshwein (Bavarian Roast Suckling Pig) Origin: Germany | Chicken Baked in Orange-spiced Harissa Sauce Origin: African Fusion |
| Aliter in grue vel in anate vel in pullo (Roast Duck with Damson Sauce) Origin: Roman | Bebek Betulu (Balinese Roast Duck) Origin: Bali | Chicken Breasts with Ginseng Origin: American |
| Aliter Isicia (Another Sausage) Origin: Roman | Beef with Ginger and Honey and a Sour Cream Sauce Origin: Fusion | Chicken in a Hole Origin: Botswana |
| Aliter Isicia II (Another Sausage II) Origin: Roman | Belizean Baked Chicken Origin: Belize | Chicken with Adobo Sauce Origin: America |
| Aliter Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar, Another Way) Origin: Roman | Blackberry-crusted Chipotle Pork Origin: British | Chickenes Endoryed (Gilded Chicken) Origin: England |
| Aliter Porcellum (Suckling Pig, Another Way) Origin: Roman | Blackcurrant-crusted Chipotle Pork Origin: American | Chilli Marmalade Glazed Ham Origin: Fusion |
| Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) Origin: Roman | Blossom-stuffed Pork Tenderloin Origin: American | Chinese Roast Goose Origin: American |
| Amaretto Baked Easter Ham Origin: American | Bodi Origin: Nigeria | Chinese Roast Turkey Origin: American |
| Amaretto Tinned Ham Origin: American | Boeio Kleftiko (Beef Kleftiko) Origin: Cyprus | Chinese-spiced Goose Origin: Fusion |
| Amia (Roman Fish in Vine Leaves) Origin: Roman | Boiled Bacon Origin: British | Chipotles in Adobo Glazed Ham Origin: American |
| Andalusian Turkey Origin: France | Boned Leg of Mutton Stuffed Origin: British | Christmas Ham Origin: Ireland |
| Aper ita conditur (Roast Pork in Celery Seed Sauce) Origin: Roman | Botsford Inn Honey Baked Ham with Fruited Cumberland Sauce Origin: American | Christmas Roast Beef Origin: British |
| Apple Juice Brined Turkey Origin: American | Braised Chicken with Verjuice Origin: British | Christmas Roast Ham Origin: Aruba |
| Apple-cinnamon Ham Origin: American | Braised Fillet of Mutton with French Beans Origin: British | Christmas Suckling Pig Origin: Russia |
| Apricot Glazed Ham Origin: American | Breast of Veal à la Chipolata Origin: British | Cider and Apple Brined Turkey Origin: British |
| Apricot Glazed Ham with Pineapple and Cherries Origin: American | Breast of Veal à la Printaniere Origin: British | Cig Oen Cymreig â Mêl (Honeyed Welsh Lamb) Origin: Welsh |
| Apricot-mustard Glazed Ham Origin: British | Buckingham-glazed Leg of Lamb Origin: American | Cig Oen Cymreig Gyda Saws Mafon (Welsh Lamb with Raspberry Sauce) Origin: Welsh |
| Arní e aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece | Cabrito Asado (Marinated Roast Kid Goat) Origin: Spain | |
| Aromatic Baked Ham in a Blanket Origin: American | California Glazed Ham Origin: American |
Recipe Information: 35
There are plenty of smoked salmon recipes that you can try. The smokey flavor and its flaky pink meat can be made toppings for cold salad or it can be a replacement for bacon bits for carbonara.
Recipe Information: 56
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
Recipe Information: 113
If you live in an area with higher than average levels of calcium and magnesium in the earth, your water will be hard. The solution to the hard water problem is a water softener. A water softener is a water station that is installed in your home to remove the minerals from the water before they reach your taps.
Recipe Information: 35
February 14th, St Valentine's day is the day for lovers. The recipes given here will help your special Valentine's day celebration go with a swing.
Recipe Information: 113
Sausages are food made from ground meat, salt, herbs, and spices. They are typically formed in a casing made from intestine
Recipe Information: 114
Everything you want to know about cake decorating sets.
Recipe Information: 35
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
Recipe Information: 35
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Recipe Information: 114
A keurig coffee maker can be useful in many offices. They allow for quick and easy brewing and selection of coffees.
Recipe Information: 56
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
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