The Worcester salt cook book

water 1 onion Y teaspoon 1 quart okra, pepper fresh or 2 tablespoons canned salt* 5 tomatoes 1 cup boiled rice Cut the chicken into convenient pieces and saute until brown in salt pork fat, then place all the pieces in a saucepan. Cut a large onion into thin slices and saute slowly for ten min- utes in the fat. Add okra, cut fine, sliced tomatoes, and parsley sprigs. 12 Saute all of these ingredients one- half hour, slowly, and place them in the saucepan with the chicken. Add boiling water, pepper and salt*. Sim- mer slowly two to four hours, or until the chicken is very tender, and then add boiled rice and cream. If more seasoning is needed, add it, and if necessary, thin with boiling water. Boil up once and serve. Cayenne pep- per (one-fourth teaspoon) may be used instead of white or black pepper, if desired. Separate the bones from the chicken. Serve with pieces of chicken in the plate with the soup. « Green Pea Soup (D) 2cups stock 1 quart water 2 sprigs mint 1 tablespoon 1 quart green flour peas 1 tablespoon lcelery stalk butter 1 onion Salt* and pepper 1 turnip Sugar Reserve one-half cup of peas, and to the stock and water add the rest of the peas, the celery stalk, onion and turnip cut into pieces, and the mint. Stew until the mass is tender. Strain through a sieve or coarse cheesecloth. Thin with stock or -water, if neces- sary; bind with a roux of flour and fat and season with salt*, pepper, and a little sugar. Add the half cup of whole peas, stew for a few minutes, and serve. MEATS AND FOWL « Barbecued Beef (D) Buy one and one-half pounds of round steak or braising beef, cut three-quarters to one inch thick. Pound the meat thoroughly with a heavy wooden spoon or beater. Rub with one-half teaspoon salt* and one- quarter teaspoon black pepper and flour well on both sides. Brown quick- ly on both sides in two tablespoons * Worcester Salt shortening, in frying pan. Make a sauce with: 142 cups hot 1% cup tomato water ketchup 1 tablespoon 1 tablespoon butter Worcester- Y% teaspoon shire sauce tabasco sauce Juice of 1 lemon Bring to a boil and pour over meat. Cover closely and cook slowly over fire for two hours. Garnish with slices of sour pickle and slightly sauted green pepper slices, and serve with potato souffle and a green vegetable. « Roast Beef with Yorkshire Pudding (D) In preparing beef for roasting, trim it carefully then skewer and tie it into shape. Rub the lean parts with drippings and rub the whole with salt*, pepper and flour. Place the roast in a pan on a trivet or rack, cover it and set it in a very hot oven (550 deg. F.) so that it will sear quickly and thus prevent an escape of juices. When the meat has been light- ly crusted, reduce the heat to 350 deg. F.-400 deg. F. and continue roasting. Make a gravy from the drippings, using one tablespoon of flour and one cup of water to one tablespoon of drippings, and add additional salt* and pepper if needed. Part of the drippings may be used as the fat needed for Yorkshire pudding. « Yorkshire Pudding (D) lcup flour 1 cup milk ¥% teaspoon salt* 2 eggs Put flour, salt, milk and eggs together in a bowl. Beat well with a rotary egg-beater. Pour drippings to the depth of one inch into a shallow-pan. Have the drippings hot and pour in the mixture quickly. Bake for one- half hour in a hot oven (400 deg. F.). The pudding may then be placed un- der the trivet that holds the roast beef and left for fifteen minutes to catch the gravy that flows from the roast. If 13 a trivet is not used, cut the pudding into squares and lay them around the reast in the pan. Serve the pudding with the beef. « Beef Stew with Dumplings (D) 1¥2 pounds shank, neck, plate, 1 small onion 1/3 cup cubed