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Twelve bezel screws mark the hours.
If you begin late in the day, stop when the sun goes down and begin the next day when the sun rises, marking each hour until you reach the the first mark of the day before.
Next add water or lamb stock, cover with a tight lid and braise in an oven at 150 170C/gas mark 2–3 for 2 2½ hours until the shanks are soft.
Then turn down to a simmer, put a lid on the pan and braise slowly in the oven at 140C/275F/gas mark 1 for 2 hours until the legs are nice and tender.
Put the pork on top of the potatoes and roast in a preheated oven at 180C/gas mark 4 for 1-1¼ hountilnthe the crackling is nice and crisp and the potatoes are golden and crisp on the outside but soft in the middle.
Bake at 120C/250F/gas mark ½ for 3-4 hountilntil dry. 3 To make the sponge, whisk the eggs with the sugar until really fluffy.
4 Sprinkle the meringues with the ground mace and put the tray into a preheated oven at 120C/250F/gas mark ½ for 1½ hours until they are crispy.
"I make leg of lamb with it: sear the meat, pop a handful of fresh herbs - rosemary, sage, parsley - in the bottom of a big pot, then sit the lamb on top, pour over a bottle of chenin and cook very slowly at 140C/275F/gas mark 1 for seven hours until it all falls apart.
Reduce the temperature to 170C/325F/gas mark 3 and cook the pork for another two hours, until the meat is tender and pulls apart easily.
Cook over the lowest possible heat or in a very low oven (120C/250C/gas mark ½) for at least two hours, until the meat is very tender.
Transfer to an oven no hotter than 150C/300F/gas mark 2 and cook for about 4 hours, until the ox cheeks have almost fallen apart.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com