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And Now We Call It Gravy   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