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Meat & Poultry

48 recipes in this category

Traditional meat and poultry dishes — from Sunday roasts to slow-braised classics.

Chicken pieces double-dredged in flour and a beer-and-egg batter, then fried until golden — a simple, crisp early 20th century technique.

Coarsely mixed ground beef shaped into thumb-thick rolls and grilled, seasoned only with salt — a simple early 20th century technique.

A whole turkey stuffed with a savory rice, onion, liver, and gizzard filling, slow-roasted and basted until golden and tender.

Boned veal breast stuffed with spinach folded into a white roux sauce and sour cream, sewn closed and roasted until golden and tender.

Pork loin chops braised with onion, carrot, parsley root, and celery root in white wine, then finished with a strained sour cream sauce.

Mutton shoulder and breast seared in lard, thickened with a light roux, and simmered with potatoes, herbs, and bay leaf until tender and rich.

Tender lamb slow-simmered with onion, sweet paprika, tomatoes, and mild green peppers into a rich, saucy one-pot stew.

Thin crepes filled with braised, ground veal and onion, topped with a paprika-infused sour cream sauce and baked until golden.

A large sheet of seasoned ground chicken wrapped around a chicken liver, onion, and egg filling, pan-fried, oven-finished, and sliced into rounds.