3 pounds tripe
1 teaspoon salt
Cut tripe into square pieces and season with salt and pepper. Line a casserole with the vegetables and add bay leaf, then pour on sufficient cider to cover tripe. Have ready a plain paste made of flour and water, roll it out and place over tripe, put on lid, and then place pot in the oven, and cook two and one half hours. To serve, remove crust, put pieces of tripe into hot casserole, remove fat from liquor, boil up, season to taste, and strain over tripe. Serve hot.
1 spring chicken
4 cups (1 qt.) parsnips, sliced 1 teaspoon salt
1/2 teaspoon pepper
1/2 cup (4 ozs.) butter substitute 3 slices salt pork Hot water Baked potatoes
Draw, singe, and clean chicken, slit it down the back and lay it in greased dripping pan, skin side up. Wash, parboil, and scrape parsnips. Arrange these around chicken, sprinkle with salt and pepper, dot with bits of butter, and top with pork cut in very thin slices. Pour enough hot water in pan to prevent burning, and bake until chicken and parsnips are done to a delicate brown. Then place chicken on hot platter and arrange parsnips around it. Make a cream gravy from drippings in pan and serve with the potatoes.
Partridges Salt and pepper
Melted butter Bread sauce
Split each prepared bird down the back, rub with salt and pepper, and brush over with melted butter. Place on greased broiler and turn frequently to avoid burning. Allow half a partridge to each portion. Spread bread sauce under each half, surround with coarse buttered bread crumbs and spoonfuls of red currant jelly.
2 cups (1 pt.) milk
1/2 cup (2 ozs.) bread crumbs
1 white onion
1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1 tablespoon butter substitute, melted
Pour milk into upper pan of double boiler, add crumbs and onion stuck with cloves, and cook twenty minutes. Add seasonings and butter substitute. Remove onion and use.
To Make Buttered Bread Crumbs. Brown one cup of coarse stale bread crumbs in two tablespoons of melted butter substitute and use with game.
1 turkey Slices fat bacon or pork
3 carrots 1 parsnip
1 bunch herbs
2 teaspoons salt
1 teaspoon pepper
Pick, singe, remove tendons, and draw turkey, save heart, liver and gizzard, cut off neck and legs; cover bird with bacon and tie it round with tape to keep it in shape. Line bottom of deep casserole with bacon, place turkey on these, add giblets, trimmings of turkey, onion stuck with cloves, vegetables, herbs, and seasonings. Lay more bacon over turkey and cover with boiling stock. Put lid on casserole and cook slowly five to six hours. Serve turkey on hot platter with vegetables around it, and gravy, strained and freed from fat, poured over it.