The Southern cook book of fine old recipes

Brown the onion in the bacon grease; then add the chicken which has been cut in small pieces and seasoned. When chicken is done, pour off the grease and put chicken and onions in a dutch oven. Add the water, tomatoes, the sherry wine and Worcestershire sauce. Cook slowly over low flame for % hour, then add the lima beans, okra and corn cut from the cob. Let simmer one hour. Then add the butter and bread crumbs and cook V'2 hour longer. Barbecued Lamb leg of lamb 2 tablespoons Chili sauce 2 onions (sliced) 1 clove garlic 1* tablespoon Worcestershire sauce 1 teaspoon ginger (ground) 1 teaspoon dry mustard 1 tablespoon vinegar pepper and salt 2 tablespoons olive oil After wiping lamb well with a damp cloth rub thoroughly with the spices, which have been mixed together. Dredge well with flour and brown quickly in a hot oven (400° F.) about 25 minutes. Reduce heat and baste with the following sauce made by mixing the Chili sauce, Worcestershire sauce, vinegar and olive oil together. Slice onion and place around the meat with the clove of garlic. Baste every 15 minutes, allowing about 30 minutes to the pound for roasting. One hour before finished add 1 cup of boiling water. Skim fat from pan and strain for gravy. Barbecue Sauce •/4 pound butter 1 cup vinegar 1 sour pickle, finely chopped 2 tablespoons chopped onion 2 tablespoons Worcestershire sauce 2 tablespoons chili sauce 4 slices lemon 1 teaspoon brown sugar 1 green pepper, finely chopped Combine all the ingredients and mix thoroughly. Place in a saucepan on a slow fire and cook until butter melts, stirring constantly. Place in top of a double boiler and keep warm until ready to use on barbecued meats or as a sauce for barbecued sandwiches. Opossum The opossum is a very fat animal, with a peculiarly flavored meat. It is dressed much as one would dress a suckling pig (for procedure, see recipe below), removing the entrails, and if desired, the head and tail. After it has been dressed, wash thoroughly inside and outside with hot water. Cover with cold water to which has been added 1 cup of salt. Allow to stand overnight; in the morning, drain off the salted water and rinse well with clear, boiling water. Make a stuffing as follows: Melt 1 tablespoon of butter in a frying pan and add 1 large onion which has been chopped fine. When the onion begins to brown, add the finely chopped liver of the opossum, if desired, and cook until the liver is tender and well done. Add 1 cup of bread crumbs, a little chopped red pepper, a dash of Worcestershire sauce, 1 finely chopped hard cooked egg, salt and water to moisten. Stuff the opossum with the mixture, fastening the opening securely with skewers or by sewing. Put in a roasting pan, add 2 tablespoons of water and roast in a moderate oven (350° F.) until the meat is very tender and richly browned. Baste constantly with the opossum's own fat. When sufficiently roasted, take from the oven, remove the skewers or stitches, and put the opossum on a heated platter. Skim the grease from the gravy remaining in the pan; serve the gravy in a sauceboat. Serve with baked yams or sweet potatoes. Roast Suckling Pig