Waldensian cookery

Place pork in a Shallow pan and roast in a slow oven (325 degrees) for two hours. Combine sauce ingredients. Mix well and pour over roast. Continue cooking for 142 hours basting frequently. If pork chops are used, brown before adding sauce. Finish cooking in oven. —Mrs. Nelle Garrou Hern WALDENSIAN SAUSAGE 10 pounds coarsely ground fresh pork 6 tablespoons salt to taste 1 tablespoon nutmeg 2 tablespoons cinnamon 1 tablespoon all spice 3 tablespoons coarse ground black pepper 6 tablespoons garlic buttons, chopped fine (optional) Mix and let set over night before stuffing into the casings. Take %4 pound casings. —Mrs. H. F. Martinat Waldensian Cookery PORK 45 a eee Ree eee SAUSAGE AND CABBAGE 1 pound link sausage 1 tablespoon butter or bacon fat 3 tablespoons flour 1 medium cabbage 2 cups hot water salt and pepper 3 to 4 sprigs of parsley 1 sprig of thyme 1 small bay leaf Prick the sausage with a fork and fry in sizzling hot fat until they are well browned. Remove the sausage and add the flour. Brown the flour and Stir in the water. When the flour and water are blended, add parsley, thyme, bay leaf, salt and pepper and bring to a boil. Meanwhile quarter a cabbage and boil 15 minutes. Add the well-drained cabbage and the sausages to the sauce and simmer 30 minutes. Pile the cabbage in the center of a warm platter. Place the sausages on it. Pour the sauce around the cabbage. BARBECUED PORK CHOPS Have pork chops cut approximately 1 inch thick. Cook over low charcoal coals for approxmiately two hours. Turn and baste often with the sauce below. Salt to taste. 1 bottle tomato Ketchup 1% bottle A-1 Sauce juice from 11% lemons 1 ounce vinegar 1 medium sized onion, chopped very fine 1 teaspoon salt 1 teaspoon black pepper 34 cup Wesson oil Place in pot and simmer for fifteen minutes. Then add Log Cabin Syrup and Tobasco to taste. This makes enough sauce to baste 10 chops. HAM IN WHITE WINE SAUCE 6 to 8 thin slices uncooked ham 2 tablespoons butter 2 tablespoons flour 1 cup dry white wine salt and pepper Melt butter in frying pan. When the butter is sizzling hot, brown the ham slices on both sides. Allow five minutes for cooking the ham. Remove the meat, stir in the flour, moisten with white wine, and stir until the sauce begins to thicken. Season with only a little salt, as the ham is quite salty. Add a dash of freshly ground black pepper. Place the slices of ham on a hot platter. Pour the sauce over the ham and garnish with sprigs of parsley. —A. A. Pons MOUSTARDELLA 1 quart blood from freshly killed hog 2 quart crisp lard cracklings, fine 1 good sized hog liver, ground 2 tablespoons cinnamon 1 tablespoon nutmeg 12 garlic buttons, chopped fine 2 cups cooked onions, fried 34 cup salt (boiling takes out some salt) Let stand overnight before stuffing into casings. —Mrs. H. F. Martinat 46 RABBIT, SQUIRREL Waldensian Cookery Rabbit LIEVRE AU VIN (Hare in Wine) 1 young hare 2 tablespoons butter salt and pepper 1 cup stock dash of nutmeg 1 teaspoon chopped parsley 1 cup dry white wine 2 teaspoons chopped onion 1/4 teaspoon powdered thyme Cut young hare, dressed and cleaned, into pieces for serving. Melt butter in large frying pan and brown the pieces well on both sides. Add the seasonings, wine, stock—or water, cover and simmer about 30 minutes. Serve in the sauce. RABBIT IN WINE 1 rabbit dressed Freeze rabbit for two days. Take rabbit from freezer and thaw. Marinate in one cup wine for two hours or more turning occasionally. Brown one finely chopped onion in melted shortening. Add rabbit, salt and pepper. Cook covered slow for 20 minutes. Add % cup wine, cook covered for another 20 minutes. Add fresh tomatoes or one medium size can tomatoes. Cook until done keeping covered at all times.