Waldensian cookery

Have butcher bone shoulder leaving same unrolled. Fill the center with stuffing made by combining sausage meat, onion, parsley, salt and pepper rolling and tieing securely. Brown the meat in melted butter. Add 1 cup of water, cover and place in 300 degrees oven. Cook 2% hours, adding a little water from time to time so meat will not be too dry. Serve sliced garnished with sprigs of parsley. LAMB PEASANT STYLE 2 pounds cubed lean stew Y, cup olive oil 1 chopped clove garlic 3 anchovy fillets, cut into 1 in. pieces pinch of rosemary 1/4 cup sauternes or white vinegar Brown lamb in oil over medium heat on all sides, turning occasionally. Remove meat from pan and keep warm. Add garlic to oil and brown. Add anchovies and cook until they are reduced to paste. Add remaining ingredients to anchovies and then return meat to pan, cover pan and cook over medium heat until meat is tender. Serve very hot with boiled rice. Serves 4-6, Serve with green salad. —Mrs. E. Squillario Venison ROAST VENISON Wipe meat with damp cloth. Soak in wine 24 hours. 14 cup Wesson oil 14 cup vinegar Y¥, cup tomato catchup 11% tablespoons mustard 1 tablespoon sugar 1 teaspoon Worcestershire sauce 1 teaspoon salt 14 teaspoon pepper 1 teaspoon paprika 1 or 2 cloves of garlic Place meat in roasting pan, grease well with oil, Put clove or two of garlic in meat. Baste meat in sauce during roasting. Cook in slow oven 325 degrees for 35 to 40 minutes per pound until well done. Remove roast and make gravy with drippings. —Mrs. D. H. Martinat HUNTER STYLE DEER Combine 1 finely chopped onion, 2 cups finely chopped celery, one cup wine. Soak deer meat in this overnight. Roast meat in usual manner. Cook slowly in frying pan 4 onions, 1 leak, 2 cloves garlic, several slices of bacon cut in small pieces. When ingredients are done, remove from pan and strain. To the juice add two ounces wine, one can tomato paste and 1 quart tomatoes. Heat. Pour over roast and let simmer for about 30 minutes. —Steve Grill 44 PORK Waldensian Cookery Pork BARBECUE RIBS 3 pounds spare ribs Combine: 14% cups catsup 1 tablespoon prepared mustard 1% cups water 34 cup vinegar 3 tablespoons Worchestershire sauce 3 tablespoons brown sugar 3 teaspoons chilli powder 3 cloves garlic, chopped fine Place ribs in large baking dish. Slice two small onions, spread over ribs. Pour sauce over ribs. Bake in moderate oven 350 degrees 1% hours, or until tender. Serve ribs with hot rice using barbecue sauce for rice. Serves 4. —Mrs. Susanne (Richards) Scaruffi Chicago, Il. PORK CHOPS WITH CHESTNUTS AND RED CABBAGE 6 thick loin pork chops 1 egg, beaten 2 tablespoons butter 25 chestnuts 2 tablespoons flour 1 cup stock 1 teaspoon lemon juice 1 large red cabbage 3 teaspoons chopped parsley salt and pepper Trim and wipe chops. Dip in beaten egg and brown them in melted butter five minutes on each side. Reduce heat, cover and cook 20 minutes longer. Remove chops and keep in a warm place. Stir the flour in the fat, add salt and Pepper, moisten with stock and simmer 10 minutes. While the chops are cooking, combine chestnuts, which have been previously parboiled 20 minutes and peeled, with shredded red cabbage. Boil 15 minutes and drain. Arrange the chops in the center of heated platter, surround with cabbage and chestnuts. Add lemon juice and parsley to the sauce, strain into a gravy bowl and serve with chops. BAR-B-CUED ROAST PORK 1 five-pound pork loin or 8 pork chops, cut about an inch thick 1/3 cup finely chopped onion 1/3 cup finely chopped celery 1% clove garlic, minced 2 tablespoons brown sugar 2 teaspoons prepared mustard 1 can condensed tomato soup 2 tablespoons Worchestershire sauce 2 tablespoons lemon juice or vinegar 4 drops Tobasco sauce