The new Annie Dennis cook book

Sauce V2 gal. vinegar 14 Tb each red and black pep- Vi lb salt per 1 lb butter Put the vinegar in a pot and add pepper, salt and butter. Boil the sauce, cut the meat and pour the sauce over it. If not salty enough add more salt. Let the meat stay in the sauce an hour and a half before eating. To Barbecue Lamb or Other Meat Prepare a pit 16 inches deep to fit the length and width of the carcasses. Build a fire in the pit from seasoned oak wood. Burn down to hot embers. Remove all wood, leaving only hot embers. Place fire near the pit and feed pit with hot embers. First wash the meat thoroughly in very salty water. String the lamb with small iron rods run through both fore and hind quarters. Place over the fire. After the meat begins to heat mop with salty water once or twice. Baste with the following sauce, constantly turning the meat: i Sauce 1 qt. vinegar 1 lb butter 2 bottles Worcester sauce 6 lemons Tobasco sauce to suit taste 5 lb strong onions (chopped) Boil the onions until they are almost dissolved. Add the vinegar, Worcester, butter, and Tobasco pepper sauce to taste. Slice the lemons and add to the mixture. Let come to boil. Keep constantly hot while basting the meat. Apply with a long handled mop with clean cotton cloth dipped in the baste. Spread every time the carcass is turned. Do not let the meat burn, but brown well. When thoroughly cooked, chop the meat up with a cleaver, put it in a pan and pour the sauce over it, straining the sauce. Put the pan over the embers and keep hot, so that the sauce will steam up through the meat. The fire should be rather slow, taking from six to eight hours to cook seventy-five pounds of meat. The longer the period of time the better the meat. Brunswick Stew One can of corn, one chicken (boiled and chopped fine), one red pepper, two onions, one can of tomatoes. Cut onions and pepper fine, add chicken, tomatoes, corn, and boil in chicken stock until thick. Season, and serve hot. Brunswick Stew One pound of pork, cooked tender; 1 pound of veal, cooked tender ; 1 can of succotash ; 1 can of tomatoes ; 1 stalk of celery; 1 large onion; 2 tablespoonfuls of vinegar ; 1 pod of red pepper ; 1 tablespoonf ul of sugar ; 1 teacupful bread crumbs; 2 green peppers (if desired). Chop the meat, celery, onions and peppers fine; add other ingredients except bread crumbs, using these to thicken when the stew is about done. Cook in a boiler until the vegetables are done. Serve hot. Brunswick Stew 2 fat chickens 1 small clove of garlic 1 lb chopped smoked fat 1 bottle Worcester sauce meat (no lean) Salt and Cayenne pepper to o squirrels or taste 2 rabbits 1 bottle Chili sauce 4 lb onions 4 cans tomatoes 2 cans com Turtle meat, when obtainable, makes a most excellent substitute for either rabbit or squirrel.