Sonny D'Angelo, Author of And Now We Call It Gravy and Are you Game?


	And Now We Call It Gravy is a unique story of a one-of-a-kind market. The recipes reflect the true flavor of the Philadelphia Italian market and community. Interspersed with the recipes is a stew of spicy historical stories and family histories. This unique book can be placed upright for easy reading while creating authentic traditional Italian cuisine. $19.95 Please include $4.50 for shipping and handling. Send check for $24.45 to: D'Angelo Bros. Products, Inc. 909 South 9th Street Philadelphia, PA 19147 p>Or call: 215-923-5637
	Are you Game? 216 Great Game Recipes for the Hunter or Gourmet Cook covering everything from Antelope to Yak. $29.95 Please include $4.50 for shipping and handling. Send check for $34.45 to: D'Angelo Bros. Products, Inc. 909 South 9th Street Philadelphia, PA 19147 Or call: 215-923-5637

Bear Breaded Chops Pan Fried Steaks Roast Beaver Baked Roast Haunch Trapper’s Trail Beaver Tail Birds of the Field · See Grouse, Partridge, Pigeon Boar Braised Garlic Laced Roast Noisettes in Mustard seed sauce Pappardelle in Boar Ragu Renaissance Wild Stew Stew Tenderloin with Adbo with Toasted Pine Nuts Boned and Stuffed Bird in Sour Sauce Buffalo Ancient Roman Burgers Austrian Steak Casserole Burgers Curried Stew Filet with Spinach Wasabe Herbed Roast Italian Burgers Mulligan Stew Red Hot Steaks Ribs Seared Steak Smothered Steak with Horseradish and Mustard Crust Camel Curried Candied Ginger Coot Roast Duck Apician Duck with sauce Duck in Apricot Sauce Duck in date sauce Duck in Prune sauce Duck in the Style of Suckling Pig Duck Salad with Orchids and Fruits Duck with turnips Pappardelli all’Aretina Pappardelli all’Aretina della Frank Panna Pasta hunters’ style Roast Duck with Sour Cream Sauce Roast Long Island Duck Roast Wild Duck Sautéed Breast of Duck Wild Duck as cooked in the Valleys with Honey with Lentils Eland Cutlets in Marsala Wine Entrecote Bordelaise Garlic Steaks in Red Wine Sauce Shanks with Tagliolini and Saffron with three Mushrooms Elephant Stewed Elk in Sweet and Sour Prune Sauce Roast Fagiano · See Pheasant Faraona · See Guinea Hen Frogs’ Legs and Rice Fried German Style in Butter and Wine in Vermouth with Truffles Poulette Stewed Viennese style with Peppers with Anchovies and Oregano Sauce with Marsala and Wild Mushrooms Gator Creole Gumbo Sautéed	Goose Braised Wild Goose Italian Roast Roast Goose with Apple Stuffing Roast Goose with fruit Roast Goose with Juniper and Gin Roast Wild Goose Stewed Goose Livers Stuffed Roast Goose Grouse Roast Bird in Oil and Liquamen with Squash and Truffle in Peach Sauce Guinea Hen in Tomato Sauce Guinea Hen Country Style Fried Guinea Breast Gumbo Stuffed with Savory Sauce with Wild Rice Stuffing Hare Hunters Marengo Piemontese Style Spiced Stew with oil and Lemon) Lion Roast Round Llama Marinade Oil Moose Alaska Stew Campfire Steaks Meatloaf and Wild Rice Roast with Herbs Musk-Ox Ragout with Mushroom Stew Muskrat Maryland Opossum Mulligatawny Roast with Yams Ostrich alla Romana cutlets with Marsala wine Filet with Asparagus Herbed with Sautéed Wild Mushrooms in Barbaresco Glaze Salad or Sandwich Spit-Roasted Tenderloin with Anchovies Tagliata with Arugula Oven Barbecued Partridge, Quail or Grouse Partridge au vin Braised Fruit Stuffed Hunter’s Partridge in Caper Sauce Partridge Supreme Pie Roast Bird in Oil and Liquamen Russian Partridge Breast Sautéed Salad Pheasant Elagabolus Milanese Style Roasted in Grilled Sesame Sauce stuffed with grapes stuffed with truffles with Celery with Mushrooms with nuts Pigeon “Hatched” Pigeon Soup Barbecued Pigeons Cavour Sardinia Stewed Spit-roasted Wood Pigeons Quagli · See Quail Quail Barbecued Braised Florentine style Rice and Quail with rice with truffles	Rabbit Casserole Coniglio in Agrodolce English French Style Grilled Hunters Loin with Raspberry Chestnut Gnocchi Norman Pappardelle with Rabbit Sauce Stuffed Stuffed with Artichokes Stuffed with Nuts in Date Sauce with Penne Pasta Raccoon Roast Stew Roast Bird in Oil and Liquamen Sauce Bechamel Brown Caper Cream Diable Liquamen Madeira Mushroom Mole Mulsum Mushroom Chasseur Mustard Poivradi Red Wine to accompany Game White Wine Sauce Small birds with polenta Uccelletti con Polenta Snake Japanese Soup Marinated Moroccan Style Rattle Stewed with Bell Pepper Snipe Canadian Squabs Cortez Squirrel Brunswick Stew Curried in Almond Sauce Soup Starling Stewed Stock Game Tocchino · See Turkey Turkey Casserole Wild Turkey with olives Wild Turkey Breast with Marsala Wild Turkey in Mole sauce Turtle Diamond Back Terrapin Pie Diamond Back Terrapin Stew Chesapeake Bay Style Philadelphia Style Soup Stew with Sour Cream Sauce Venison Ancient Roman Burgers Cutlets Huntsman’s Prize (Deer Liver) in Barolo Wine in Sweet and Sour Prune Sauce Leg Steaks Marinated Meatballs Pot Roast Sa’te Spicy Roast Stew Hunter’s Chili Ragout Roast Saddle of Venison Badisch Shanks with Rosemary Steaks or Chops Steamed Shoulder Vinegar Herb Woodchuck in Cream