Take out the liver and pat dry. Reserve the marinade.

Heat in a frying pan sufficient oil to cover the bottom of the pan, add the liver and the bacon, and cook until tender over moderate heat, turning the liver once.

Remove the meat and keep warm. Add the marinade to the pan, taking out the bay leaf, and reduce quickly.

Pour it over the meat and serve, accompanied by fried sliced potatoes.

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Twenty five minutes before you're ready to roast the lamb, preheat the oven to very hot (450°F).  Roast the lamb uncovered for 20 minutes; reduce the oven heat to moderate (350°F), add the potatoes and onions to the roasting pan, pour the wine over the lamb, and roast uncovered 1 1/2 hours, stirring the vegetables every half hour and basting the lamb with the pan drippings.  Let stand at room temperature 20 minutes before serving.  Transfer the leg to large platter, wreathe with the vegetables, and carve at table.  Pass the pan drippings in a heated sauceboat.

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In a large saucepan, heat 1 ounce of margarine, add the onions, the tomatoes and the rest of the garlic and cook gently until the onions are soft.  (Add salt and pepper to taste).

Wash the clams( discarding any that are open) and add them to the onion/tomato mixture.  Cover and cook on high heat until all have opened (about 5 minutes), then cook for another minute.

Meanwhile drain the pork, keeping the marinade.  Heat the rest of the margarine in a large frying pan, add the pork and brown on all sides over medium heat.  Add the marinade and continue to cook until there is very little liquid.

Serve the pork, the clams in their shells and the onion mixture with boiled potatoes, sprinkling everythin with coriander and parsley and garnishing with lemon quarters.

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Saute pork in butter until golden brown.

Add sliced onions and mushrooms.  Saute for a minute or two.

Add wine and rosemary.  Cover and cook over low heat for 45 to 60 minutes, or until done.

Add lemon juice and parsley just before serving.

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When ready to cook, dip the veal first into the egg mixture, then in the crumbs to coat lightly; let the pieces air-dry for 20 minutes on a wire rack (this is to make the crumb coating stick).  Heat the lard in a large heavy skillet over moderately high heat until ripples appear on the skillet bottom; brown the veal in 2 to 3 batches, allowing about 3 minutes per side; as the veal is browned, transfer to a shallow baking pan lined with paper toweling and set uncovered in a very slow oven (275°F) to keep warm while you fry the balance.  Transfer to a warm platter, sprinkle with parsley, and serve.

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When all the pork is brown, drain all but 1 tablespoon of drippings from the kettle; return the pork to the kettle, add the garlic, paprika, bay leaves, and pepper, and mellow over moderate heat 5 minutes, stirring occasionally.  Add the wine, bring to simmer, adjust the heat so that the wine barely bubbles, cover, and simmer, 1 to 1 1/2 hours until pork is fork-tender.

Season to taste with salt.  Ladle the pork into a large deep platter, spoon some of the kettle liquid on top, then wreathe with the pickled vegetables.

Serve with boiled or roasted potatoes and vinho verde tinto or Dão.

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Rub each steak on both sides with pepper and salt and let stand at room temperature 30 minutes.  Heat the oil in a very large heavy skillet over moderately high heat 1 to 2 minutes until ripples appear on the skillet bottom.  Add the steaks and brown 1-1/2 to 2 minutes; turn, top each steak with 2 slices of prosciutto, overlapping them as needed so they don't lop over the sides of the steak, and brown 1-1/2 to 2 minutes longer.

NOTE: The time given here is for rare steak.  For medium rare go 2-1/2 to 3 minutes per side, and for medium go about 4 minutes per side.  Any longer and the steak will lose tenderness.

Meanwhile, bring the reserved sauce to a simmer.  Transfer the steaks to heated plates and drizzle the sauce on top, dividing the total amount evenly.

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Combine the garlic, salt, paprika, and 1 Tbs of the olive oil, beating until smooth; rub this all over, inside and out.  Place the bird in a shallow bowl, cover, and refrigerate overnight.

Next day, prepare the stuffing: In a large heavy skillet set over moderate heat, saute the onions and garlic in the olive oil and the lard for 5 minutes until glassy; add the minced giblets and pork, turn heat very low, and cook for about 2 minutes, stirring to break up the chunks of pork.  Cover, and steam all for 20 minutes.

Meanwhile, place the breadcrumbs, eggs, olives, paprika, parsley, and pepper in a very large bowl and toss well to mix.  When skillet mixture has cooked for 20 minutes, put on top of the bread mixture, drizzle the Port over all, and toss well.

Now add just enough of the chicken broth to moisten the stuffing nicely - it should be moist, not soggy.  Preheat the oven to very hot, 450°F.

Spoon the stuffing first into the neck cavity of the chicken and enclose by skewering the neck flap against the back of the bird.  Now upend the bird and spoon the stuffing lightly into the body cavity - don't pack it in; skewer the opening shut, and truss the bird.  Wrap any remaining stuffing in aluminium foil and refrigerate for the time being.  Rub the bird well with 1 Tbs of the remaining olive oil, arrange breast-side up on a rack in a large shallow roasting pan, and roast uncovered for 20 minutes.

Lower the oven heat to moderate, 350°F, brush the bird well with 1 Tbs of the remaining oil, and roast uncovered for about 30 minutes per pound, brushing with the final tablespoon of oil midway through the roasting period.

When the bird has only 40 minutes more to cook, pour the 1 cup white wine over it; also, lay the packet of stuffing on the rack beside the roasting pan, and bake it while the bird finishes roasting.

The chicken will be done when it is richly browned and a leg moves easily in its hip socket.

Lift the bird to a large heated platter and remove all skewers and string.  Open the packet of stuffing and wreathe around the chicken.  Garnish, if you like, with clusters of green and black olives.  Pour the pan drippings into a small heated gravy boat and pass separately.  Accompany with plain buttered green beans.

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Place the water, duck giblets and neck, onion, carrots, peppercorns, prosciutto, bacon, and chourico in a large heavy kettle, and bring to simmer over moderate heat.  Adjust the burner heat so that the mixture bubbles gently, cover, and simmer for 1 hour.

With a slotted spoon, lift the duck giblets and neck, prosciutto, bacon and chourico from the kettle and reserve.

Now place the duck in the kettle, breast-side up, bring the liquid to a gentle simmer, cover, and simmer for 30 minutes; turn the bird breast-side down, re-cover, and simmer for 30 minutes longer.

Remove the duck from the broth and cool until easy to handle.  Strain the broth, discarding the solids.  Now skim as much fat as possible from the broth - there will be plenty of it!

Preheat the oven to very hot 450°F.  With poultry shears, cut the legs and wings off the duck.  Divide the breast in half by cutting down the middle of the breastbone, then cut each half crosswise into three chunks.  Remove as much meat as possible from the back of the bird.

Place all pieces of meat skin-side up, in a shallow 6 pint earthenware casserole.  (It should measure about 12x9in, or 11-12in in diameter, and be 2in deep.)  Place the uncovered casserole on the middle shelf of the oven and bake the duck until lightly browned, about 15 minutes.

Remove the casserole from the oven and set aside; reduce oven heat to moderate 350°F.  Pour 4cups of the skimmed duck broth (reserve any extra to use in making a soup, sauce, or stew) into a large heavy saucepan and bring to a boil over high heat; add the rice and pepper, bring to a simmer, adjust the heat so that the mixture bubbles gently, then cook uncovered for about 10 minutes until the level of the liquid is below that of the rice.

Meanwhile, cut as much meat from the duckling neck as possible and reserve; discard the neck.  Also, coarsely chop the giblets, and dice the prosciutto.  Add all to the rice, cover, and cook for 5 to 8 minutes longer until most of the liquid has been absorbed.

Meanwhile, dice the bacon and brown in a small heavy skillet, over moderately high heat until most of the drippings have cooked out, leaving crisp brown bits - about 5 minutes.  You'll have to stir the bacon frequently to keep it from burning.  With a slotted spoon, lift the crisp brown bits to paper toweling to drain; discard the drippings or reserve to use another time.  Slice the chourico 1/4" thick and reserve 20 slices to use in garnishing the dish.

Stir the remainder into the rice along with the bacon bits.  Spoon the rice into the casserole, covering the duck completely.  Drizzle the surface first with the melted butter, then with the egg yolk mixture.

Now arrange three rows of chourico rounds decoratively on top, down both sides and down the center.

Cover snugly with foil and bake for 15 minutes; uncover and bake for 10 to 15 minutes longer, just until the rice is faintly golden.  Serve at once, directly from the casserole.

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Check from time to time, to remove any meat whose cooking time is less than others, until they are all done.

Keep the meat aside and in the same liquor cook all the vegetables at the same time.  Cut them in big chunks and boil until tender (about 25-30 minutes).  Remove from the pan enough stock (you may have added a little more water in the meantime) to boil the rice (2 1/2 times its volume).

When everything is cooked, return the meat and vegetables to the stock, to reheat thoroughly.  While you are doing this, dry the rice in the oven at 375°F for 5-8 minutes.

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