The Worcester salt cook book

lleg lamb l sprig each Cracker thyme and crumb parsley stuffing ¥,cup drippings % onion 3 cups hot 1 carrot water 1 turnip 14% teaspoons \% bay-leaf salt* 12 peppercorns Have the leg of lamb boned. Wipe, stuff with cracker-crumb stuffing, sew and place in a deep pan. Cook the * Worcester Salt a sliced onion, the diced carrot, bay- leaf, thyme and parsley in the drip- pings for a few minutes. Add the hot water, salt* and peppercorns, and pour the mixture over the meat. Cook in the oven,.(350 deg. F.) for two hours, with the dish covered. Then remove the cover and cook for thirty minutes. Make a brown gravy out of the strained broth in which the meat has been cooked. « Turkey Stuffing (D) 3 quarts stale VY, teaspoon > (not hard) pepper bread crumbs 34 cup butter or 6 teaspoons salt* margarine 2 tablespoons % cup chopped sage onion 2 tablespoons 2 tablespoons chopped chopped celery parsley Combine the crumbs, salt*, sage, cel- ery, parsley and pepper. Meanwhile melt fat in a frying pan, add onion, and simmer gently until tender. Then add seasoned bread crumbs and stir and heat until crumbs are browned. The quantities given make enough dressing for a 10 lb. bird. « Oyster Stuffing for Turkey or Chicken (D) 3 cups bread % teaspoon crumbs pepper %cup melted 1 small chopped butter onion 1teaspoon salt* 1 pint oysters Mix bread crumbs, melted butter and seasonings, then add oysters and enough of the oyster liquor to soften the dressing. For a large turkey this amount would need to be doubled. « Chicken and Almond Mousse (D) 1cup white % cup finely meat of chopped cooked almonds chicken 114% tablespoons 2 cups chicken gelatin stock or Dash of broth cayenne 3 egg yolks lcup whipped 1 teaspoon salt* cream Y¥, teaspoon pepper Soak gelatin in one-half cup cold 16 stock. Heat remaining stock and add beaten yolks and seasonings. Cook in double boiler until thick as custard. Add gelatin. Mix in almonds and chicken cut fine. When it begins to set, fold in whipped cream. Mold, chill and serve with Sauce Tartare. « Grilled Chicken and Pineapple (D) Cooked chicken 3 teaspoons fillets chopped % cup melted parsley butter 2 slices pine- % teaspoon salt* apple 14 teaspoon pepper Let cooked chicken fillets stand in melted butter to which salt*, pepper and parsley have been added. Mean- while brown 2 slices pineapple cut into strips and dipped in melted but- ter. Turn and arrange alternately with chicken in pan and put under the grill to brown. Make on top of the stove a brown sauce with 3 table- spoons butter, three tablespoons of flour and 14% cups chicken stock sea- soned with 1 tablespoon browned minced onion, 1 teaspoon curry pow- der, salt* and pepper. Pour over chicken, heat thoroughly, serve with toasted biscuit. « Chicken Breasts with Cream Mushroom Sauce (D) Steam broiling chickens until very tender. Remove the breasts, separat- ing the small fillet, and saute lightly in butter, seasoning with a little white pepper. Serve each breast topped with the small fillet and covered with cream mushroom sauce. Garnish with cress and some delicate fresh fruit. « Cream Mushroom Sauce (D) lcup milk Y, teaspoon l cup. cream paprika 2 tablespoons 1 pimiento, butter mashed fine 2 tablespoons ¥% pound flour mushrooms, 1 teaspoon salt* sauted yy teaspoon pepper *Worcester Salt Scald milk and cream and cool very slightly. Thicken with butter and flour blended together. Add season- ings, pimiento and sauted mush- rooms. Cook until well blended and creamy. « Chicken in Jelly (D) 2cups cooked Few grains chicken cut cayenne in slices 1% teaspoon 2 tablespoons paprika gelatin 1 hard boiled %cup cold egg water Y% teaspoon 2 cups chicken pepper stock 1 green pepper 1% teaspoon salt*