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ES MEN LK DISH · ES E D D ES ES PEPE • SE PESE
Recpes
al easy to t o make.Som make.Somee are a re bt b t longer longer than others, but that's because they're such favortes we coudnt t them! YOU' FND HI OOK:
Good Go-Togethers .Not eus but cobnatons of good thngs tha you n bud a menu around You'l1 nd ths a handy check ist that w hep answer the never endng queston "What'11 we have for dnner? Pages 53-55 Oiginal exas Babecue Sauce .. reay authentc and beoved by Texans for yearsYou'l yearsYou'l be aazed at how smpe t s to ake ths super de luxe sauce. Page 42
he he one who doe the carvng w How to Cave nd these the se lustrated nstructons nstructons hepfu.Pages 5662
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Stad Measuements are ed a rece Abbeviatons: c or c; ea or eaoo; a r aeoo; or ; q or quar; or oud g o acage
Baking epeatues:
Very ow oe 5 o oe
Moderael y o oe 7 Moderaely 75 5 Ho e 4
Moderaey ow oe 5° Moderae oe 5
Very o oe 5 rog 5
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NW N O O EY O REPAE • UE O EAE
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9
Lea Perrins, Inc. 241 Wet St New York 13 N Y
Y HAV A HBAND WH K K AP
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H Encourage him! You are lucky indeed, even though you nd yourself only a fetch-andcarry handmaiden wile is genius glows. But men are wise, not one in a thou sand realy wants o take oer te job Tey usay ave few specialties to produce on occasion ad leave the rest of the cooking to us So, what do we do? It goes without saying that most women choose dshes men like And men have quite denite ikes and dislikes about food For instance, they like Lea Perrins the Original Wor cestershire Sauce That's not just hearsay o one wom n's opinion Lea Perrins is mericas most popular sauce, for generations the favorite of men in all pats of the country Theyve asked for Worcestershire Sauce over and over again in restaurants, clubs and hotels nd
have expected o see wihout fai he familiar boe of Lea Perrins come heir way. So-to pease a manwha easier wa than to season his food at home he wa he ikes i! In his colecion of recipes, some of he dishes ma be new to o o some od B all are seasoned wih he zes avor avo r of Lea Perrins Sauce As ou nd our own favores aong the pages of his book we hope o' get ino a habit he men in our life are sure o ike, that of keepin Lea Perrns hand n he ktchen as we as in he dinin room If oure curious abou the sor of hs zes eastouse Lea Perrins Sauce men seem to prefer above a othersheres how it sarted Over a hundred ears ago an Engsh nobeman, who had been Governor of the province o Benga, reurned from the Orien wh a treasureNot treasureNot god, but a recipe: he recipe for a rare sauce, a secret bend of spices and sea sonings ha end o food new savor and deghWe deghWe worh is in od for the thriing avor it seemed to reease from amos ever dish
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XTRC Of A L FO �ICA GNLN MADRS, O ilS
BROHER A WOC
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Yelowed with time this framed parcht expresses the stimet that for mor tha a cetury has made Lea
Perri a
orld favorie. It hags i the compa oces a/ Nw Yok
ro is recipe Lea errins o Worcester ngand copounded a saucehe sauce he sauce becae popuar at once rst localy the ro co tinent to cotinnt oday Lea Perrins is an istitutio; a sybol or good dining and good hospitaity ou will nd it the worlds ost aous caes ad hotes in in Lodo Vienna Paris the the Oriet Oriet weee e avor i ood is appreciated And the quality o Lea Perris Worcestershire sauce has reained supree or over a century unatched by ay o its th itch ay iitators Be certain g enuine in enoy the genuine sist on the abe identiying the sle possesson o the orig or igin ina a o or rla la Lea Perrins
.
I KTC Sat ad pepper are ot enoughKeep a bottle o ea Perris Worcestershre Sauce right agside your At th tab itche set o salt and pepper shaers Use ea Perrns as reely ad as oten as you do your sat ad pepper to avor steas chops roasts ad sh See what a dierence a touch oWorcestershire oWorcesters hire aes in egg cheese ad acaroi dishesi saads ad saad dressings Here in oe
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handy bottleyoull is a bled rare ad spices so versatile so captivatig ever o wat to seasoings be without it
U TA T Dot wait or our an to as or the Worcestershire nclude it with the sat ad pepper shaers when you set the table oul sae xtra trips by eeping a bottle o ea Perris o the diner tabe as we as i the itch e d ae it easier or each idivida o seaso his ood ust as he ies it best
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TMAT JUIC CCKTAI For every 8 ounce glassStr of plai tomato juce, addWorcestershre Worcesershre Sauce. well ad chll More may Perrns teaspoo LeaSauce be added desred Can alo be heaed and served as a soup
TMAT IQU CCKTAI Season equa pars o chlled omato juce and buermk wth sal, pepper and Lea errns Worcesershre Worcesershre Sauce. Shake and op wth chopped up onon ops or resh dll
CAM C A our lberal poron of Lea errns Worcesershre Sauce ovr a package o ream Cheese Mx and chll n rergeraor Serve as spread on Trscuts or crackers
CAM JUIC CCKTAI
12 cl wh own jce OR c cnned o bottled cl ce
V c wte
1 ep leon ce
&
2 tbp Le Pen cethe c ce e
I esh clams are used pk over careuly o remove bts o shell wash, chop sghy and smmer wh uce and waer or mnues. Sran hrough cheesecoh necessary add waer o make cups. canned juce s used add cup cold cold waer Add res o ngredens o clam ce; mx well and chl chl beore servng servng or mmedae use mxture may be shaken wh cracked ce
ADN AND CH DP Mks 2
2 3'uce ca ade 2 3ouce kg cea cheee
1
coe gac e iced 3 tab ced oio tea t
t e & Pe Woetehie Sauce 1 tb eo jice St o ieo 2
Mah drad ard wh ch bd wih or aoig hl ra hor br rig o bld aor Sr garihd wih pimo rp a a dp or crackr poao or cor chip
AN TUFFD GG Mks 12 6 hadcooked e9g hed
3ouce ca de te at
c ayoaie
1
1 1
tea ced oo te e & Pe Wocetee Sauce ta eo uce
Rmo yok rom gg rai ard Mah yolk ad ard wih r o grdi rl wh
d d
CM PPEIZE IP M bout 'Y cup
1 peeled coe gac 1 -ounce pkg cream cheese 2 teasp lemo juce teasp ea Pers Wocesteshre Sauce
teasp. salt Dash pepper c. daned caned mnced cams /4 c clam both
Ru ma mxg ow w galc coe. Bed e of gede ow Ue a a d fo cace oao o co c If e mxue de ed ue moe clam o
MYTERY CHEEE A PED Ms bou up 5-ouce gasses bue cheese spread -ounc pkg. spreadg cheese 1 teasp fey chopped ono
teasp. Lea Perns
Wocesteshe Sauce 'I c. c . chop chopped ped walu walu 2 tabsp chopped parsley
Bled fou gede ogee wel cl oeg ae o a al; oll wau ad ae ee a a ead fo aed cace o ae
CHEEE NCHOVY PED Eouh fo J 2 ouce pkg ceam cheese tube anchoy paste 1 tabsp. emo juce
1 teasp. Lea & Pers Wocesteshre Sauce teasp mnced oon
Mx al gede ogee; cll o led ao Ue a a ead o cace oao o co c o a a caae og.
EGG ND CHEEE CHEEE·· PREAD Mes bou ups ]-ounce pkgs. ceam cheee /4 secton bue cheese ounce 2 had-cooked eggs, chopped 1 teasp oo uce
1 tabsp. ea Pers Worcesteshe Sauce Ceam to moste Sa ad pepper to taste
Come all gede ma w foddg eoug ceam o moe om o all cl u m ee w c ace o Mea oa
DEVIED CRACKE Eouh fo 4 li
I c buHer 1 teasp Lea Perns Worcestershre Sauce
Satne Papka
Ceam ue w Woceee ead o ale e g w aa ea o cae ac o cooe ee a modeae oe 50 F 5 u
7
DD BF NPA Mkes 8
Ded Be c ceaed cotage chee ' tea at
te ea & Pein Wocetehie Sauce Paika
Spara sis o drid b Saso oag hs wih sa ad Wor srshir a 1 ad aspoo miur sli o drid b, wih ro io a oruopia asoah wihoa ah oohpik us lighy paprika
HMP ANAP Mkes
Sa ound o toat 6 cooked ceaned h
' c otened bte
1 tea ea & Pein Woctehie Sac
Cram bur wih Worsrshir sprad o oas rouds Top ah aap wih a who shrimp
harlie HMP KTA A Mkes p
c eaed utad
c aonne c cat
& Pen Wocetehie Suc Dh eon uce 4 tea at tab ea
Mi w us as a okail sau or ay saood ad as a saad drssig
AFD KTA A Mks 1 V ps
c toato catu c ci ac Jc 1 on
& Pein Woetehie Sace tab hoeadh tea ea
Mi a igrdis, hi s as a sau or shrimp oysrs, obsr rab or saoo saood d kai kai
o or husbads! La rris Worsrshir Sau i ak o h morig ar wil mmdaly s you righ or a good days work r ar wo suggsios dd aspoos La rrs o a raw gg sr ad swaow dd aspoos La rris o a 8-ou gass o omao or saurkrau jui ad drik os as uiky as possibl
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"OYTR BAR OYTR TW Me 4 evi
p. sewng oyses 6 absp. bue 2 easp ea & Pes Woceeshe Sauce
1 easp. papka c. ceam 1 c mlk Sa o ase
Pic ver ysters remving bits f shel. Met butter in frying pan r large saucepan a Wrcestershire an paprika A ysters an ck genty until eges cur A ml an cream heat gently sat t taste an bring almst t a bl befre serving A ash f paprika t each serving.
OTON CAM CHOWDR Me 4 ev
2 sces sa pok o bacon, dced onon dced 1 p. sucked cams OR 1 ounce ca mced o whole clam c. wae c diced poaoes 1 easp. sal
4 easp. peppe 2 easp. Lea & Pens Woceese Sauce 2 c mlk 2 absp bue 2 absp ou cacke
Saute r bacn unti light brwn sim ut pieces. C nin in fat until glen ran clams f their lqr an a liur t fat with water an ptates C until ptates are tener a seasnngs then a clams mnce carsely Scal ml an a. Thicken with butter an ur creame tgether ck 0 minutes lnger being carefu nt t et mture bi. Pur chwer ver crackers in serving ishes Thcening may be mtte i esire es ire f le left ft ut a a butter befre befre serving serving
MANHATTAN CAM CHOWDR Fllw recipe fr Bstn Bst n Clam Ch Chw we err using bacn. ba cn. se ce tmates tmates (# can r \ cups instea f milk. A cup ice ceery 1 cup ice carrts with clam qur A teaspns mince parsey
Ms 6 mdu sris
b. haddock o cod n a oid pc c. boling watr onc fat alt pok dicd mdim onion cd mdm potato, pd and cd c boiling watr
1 qt mk cadd 1 tabp at / tap. pppr 1 tabp La & Pin Woctrh Sc commo cack or pt bct
W s, co it cu boli t boil gn ty uti fls wy frm bes Remve sh scr l bnes sn etc but sti lur n reserve reserve re sh nt g sze peces peces put p ut sh bc int ur Sute slt pr tll lght brwn nns pttes n secn cups f wter n bl cvere untl pttes re tener but 10 mnutes. Cmbie ptt n sh mture Scl ml t sh mure slt pepper n Wrcestershre ste n mre esre Spt cmmn crcers n t chwer het thrughly but t bl) n serve Stre eft vers in cvere cntners n rergertr ter thrugh clig My be ehete
EM OF OYTE OUP Ms 4 svs
p twing oytr 1 can condnd cam of cly o chckn op o p ca ght cam
tap La & Pn Woct Woc t Sac Sac Sat and pppr to tat
c ve ysters rem rem ving ving ny bts f shell chp f esire Cmbine wth sup crem n sesnngs. et gently but nt bl.
OBTE UPEME Ms 6 svs
1 c ec f cnense crem f sprgus n crem f mushrm sup 1 sup cn full f lght crem The pun e lbster met fresh r cnne ice n rly lrge peces A 2 tespns e errns Wrcestershre Suce slt n pepper t tste et but nt bl. A sherry vring i esre. Serve ht
QUICK CAB BIQUE Mas 4 svis
1 c crabat tabp bttr
Sat and pppr to tat can condnd pa op
Woch tap La & Pr Sac
1 op can watr
Sute crbmet n butter sesnngs Blen int sp me with wter het thrughy erve t ce.
0
Quck Frnc Onon Soup
QCK FNCH NN P Mkes seigs sei gs
teas sat
age os tas utte
6 ee ouio cues O 6 c ee o chcke stock
tas ea & Pes Wocesteshe Sauce
teas aika
4 teas ee
had os
Gated Paesan o Paesa ste cheese
Sle oo h ook a lage fyg pa he be gole o ole bolo be (o ok oe ooke oo Woee he al papka a peppe Bg o bolg po a mme gely abo me o o bol See eep bowl eah oppe wh l ha oll pke wh heee pobe plae a eg heapoo op bowl a le e bole o mel heee j beoe eg Th op eeop eeop ao a a a exele exele whe eheae
TMAT C P Mkes 5 sevngs
Hea ogehe 1 a eah of oee omao op a eey op Ble op a o mk o a bolo be oe op a of wae eapoo ea e Woeehe Sae al a
peppe o ae See wh a pklg o me paley o he
Y N Makes 4 servings
Perrl omao Juce oc 1 a coee chce coomme 1 c e
ep. e & Perr
orceerhre Sauce S a peper o e emo lce
M La Prrs Tomato Ju Coktai with osomm add sasogs Lt smmr gty about muts Foat a th si o mo o ah srg
NG Me
1 1 1 1
c coe m up c coee pe oup c. h cram c. m
5 servings 1 eap. e
& Perr
orceerhre Sace Sl peper o ae . bere crouo
Comb soups ram mk sasoigs, ad hat thoroughy Sr gar shd with buttrd routos
AK AN P D Makes
4 servings
at so sowy wy 1 a odsd bak bak ba soup soup ombid wth wt h 1 a watr ad taspoos La Prris Worstrshr Sau Wh hatd ad amost rady to sr add or tabspoos shrry Cotu to hat amost o boig stirrg gty Top wth y sid hard-ookd gg yok or a si o mo o ah srig ot th uodsd typ o ad ba soup s usd omt watr
ARN at togthr ua amouts o osomm or bouio hk broth, ad La Prrs Tomato Ju Coktai Garsh with mo s sr
D ADN Maes sens
Sot
1 taspoos pa gati 1 tabspoo od watr dd to otts
o boulo adStr hik broth md as abo a osomm Worstrshr Sauorad hatd uti gati s dssod addwth taspoo sat, 1 tabspoo mo u hi Brak up sighty with or ad p bouo ups Top wth mo sis
U UC & Pers Worestersre Saue prt
prt meted butter
Hee s a unvesally usefu sauce f meats, sh, vegetabes seaf, etc. Vay the sauce as yu wsh by ang nn juce, wne avng, tmat juce, mnce pasey chve, etc.
GOOD OWN GRY (for beef, lam lamb, b, veal or pork roas roasts) ts) q Remve cke ast t sevng patte an keep wam. u fat an juce fm pan nt a measung cup Retun 4 tabespns f these p pngs t astng pan, a teaspns ea Pens Wcesteshe Sauce an blen wel A 4 tablespns u an ben wel A 4 cups f cl wate Ck stng cnstantly unt gavy s thck an smt an bwn. Ck at least 5 mnutes A A sat an peppe as ese ese Makes quat. Atna ea ens Wcesteshe Sauce may be ae ese.
HO K UC Me bou 1
butter 2 tbsp med green oons 2 tabsp. e & Pens Woestesre Saue
tbsp atsup / tesp. dry Eglsh mustrd St peppe papka to tste
Melt butte, a est ngeents, heat thugh an seve ht wth steak. 3
S wh Sy O G
VOY ONION GVY Makes 6 servings c. d onon 2 ab. fa 2 abs o 2 c a soc
abs La & Prr
Worcsrr Sa Worcsr Sac c Sal and r o as
Coo onion n ot at until golden, ti in ou Add meat o oe teie alt nd peppe and oo tiing ontanty ove ow eat until ti minute. .a2t bouilon ube d ioved in 2 up up ot minute wate Cove ay be imme ued intead o me mea to. o.
TEK TOGNOFF Make 4 svgs c. or cam b rond a c n cb can condnsd msroom so ,/ c or 2 abs. fa c. cod onon clo garlc, mncd 60 can brod mrooms and bro
1 abs a & Prs Wrcsrsr Sac s. a '/ as. r 2 c. cood o rc
Roll meat in ou, bown in ot at in gently a ageuntil ying panae emove add onion gali and muoom oo onion golden.meat Add emaining ingedient eept ie, oo unti tiened and ubbly. Retun
meat and imme tiing oaionaly about ou o until meat i tende ti oaionay. oaiona y. Se Seve ve ove uy ooe ooed d ie Pa gated Paman Pam an eee eee deied
ND ND AK B Mae.
tabsp Lea & Peins Wocesteshie Woceste shie Sauce '; c en ic o vinega
4 .ervng teasp onion ice lb ound stak, 1-inch thick
Mix rs hree ngredens, pour over sea and ao o remain overnigh When ready o coo, pe sea dry and roi eah sde aou 0 minues overal or or medium rare ) Season o ase and serve ih Buer Sauce page 1 3 )
W AK D Mae ervg.
1 '2 b rund teak, 1/2" thck 1 teasp sat '4 c u tabsp fat 1 cove gaic, inced '4 teap peppe
age nins, iced 1 stak ceey, dicd 1 tabsp ea & Pens Wocesteshee Sac Wocestesh · Cans tomat sauc
rim excess a rom mea dd sa and pepper o our ivde our mix and pound hal ino each sde o sea using he sde o a saucer Bro mea in ho a quicly on oh sides dd remanng ingrediens, cover reduce hea o smmer and coo 1 o hours or uni mea is ender Remove cover las 5 mnues o hicen sauce
BD GND ND AK Mae 4 ervng
1 b ound steak, gond 4 c cea teasp each sat and peppe c chopped onion tabsp btte
1 c toat catsup tabsp Lea & eins Wcestesh Sace 1 teasp pepaed stad
Mix lighy he mea cream sa and pepper Shape ino 1 arge or smalle oongs Iinch hic Bron onions n uer, add res o ngrediens an coo sloy ao 5 minues Pour sauce over mea Broi soy aou 5 mnues Turn, cover ih res o sauce and ro uni roned
DD BF WH APAAG Mae 4 erving
tabsp butte tabsp o
'4 b died b, tn nto bits
ik c teasp Lea & ens
1 bbutteed aspaag, coked hot toast
Wocesteshe Sauce
Mel uer sir in our add mi and seasonngs oo, sirrng consanly unl hicened and smooh Genly od in dried ee and hea hrough Serve over asparagus on ho uered oas 15
H OWN EW M 6 8 b • b hk b b f . iig wr mn u b Pri Wrrhr S
by b . r rik . ugr 6 r, qrd
gri . m wi i mdimizd nin d rown mea in o a add re o ingredien eep arro and ma onion Simmer 2 our irring onany. Add arro and ma onion and onine ooing 20 o 0 minue onger or ni vegeabe are ender. emove emo ve mea and vegeabe ien iquid iqui d or or gravy. ( Ue 4 abepoon abepoon our bended wi abepoon a and eapoon ea Perrin ore eriree Sae erir Sae 30-mnut Bown St: (Preure Cooer
oo mea and an d eaoning a above a 0 pond prere prere in a preure ooer or 25 mine ede prere qiy oowing preure ooer ma man na are rer r direion vegeab vegeabe e oo miabove. ne e a 1 0 poun poun rere. ede prere Add uiy. Tien gravy 8amin
EEF ND KDNEY EW M r b b r b. f
bf kidy, frd f mmb
rg in nd xr f wr
b. L & Pin
Wrhir S id rr . d in b chd ry
o bee in or brown in a Cu bee idney in ma piee wa and rain. Add o bee wi oer ingredien eep vegeabe Coo overed over ow ea o 2 our or un amo ender Add vegeabe eep parey and immer 20 o 0 minue onger or ni ender. Add parey u beore erving
EEF ND MUHROOM CEROE with m 6 v bid mhrm b rnd k n ub / chd ry b f . n m g nin hd gr, hd b L Prin b r Wrrhr S c ur crm M
rowniea in o a in emove add onion gari and onany oo uni nion goden. end our mea add ream and and oo irring ni iened. eurn mea o pan add remaining ingredien mi we. Trn ino greae ar aeroe, bae unovered in moderae oven (50 F uni mea i ender abo Y or. Serve over over eaming noode r ooe rie, i eired
UCCUNT MAT P Mas 6 svgs
2 c cookd mat i cubs tabs. bttr onion slicd '> tabs. our '/ c. milk
tabs. a & Prrns Worcstrshir Sauc c ach cookd as carrots and otatos Sat c astry m
Bown meat n butte emove and add onon ook unt goden etun mea to pan bend n ou add mik sat and Wosteshe Cook stng on stanty unt thk and bubby we-geased 8-inh asseoe wth ayes of meat saue and vegetabes op wth pasty oed thn un edges unde dsh im and pess wth fok to ute edges ash ente to pemit steam to esape Bake in a hot oven 400 fo 30 mnutes Redue heat to mod eate 350 duing ast 10 mnutes if ust gets too bown Left-ove gavy may be sed in pae of mik
AY F P WTH CH Mas svg
0. ca bf stw tas. a & Prrs Worcstrshr Sauc
Buttrd wht brad riags tabs gratd Chddar chs
Add Woesteshe to beef stew and heat Pae n a shaow bakng dsh aange bead tanges aound edge and spinke top with heese Bown unde boe E B P wh h
A AF
Mke 8 erving 1 lb. ground beef bsp. mnced onon lb. grond lean pok tesp. sal c dy ead cmbs absp Lea & Pens 1 egg, beaten 1 c. milk
Wocestehe Sace
Mx orou orougl gl a pac pac o a grease oa pa 8Y x Y Y ae a oerae ove 350 350 ) aou ours Uo a a serve o or
co
ambug ps M as aove mo or o cops Bro or pa-fr 0 o ues urg o ro o ses Dres cop ue eore servg
A BAL N A AC Mas serigs
Mae
EAT LOAF
mxure as preceg recpe Sape o 30-3 smal
as aou easpoo eac cup Y ocup acoppe large oo rg pa urg a spaua o Bro ro as al ses cove gar ce a coo ul oos are goe 3 8-ouce cas omao sauce 1 easpoo ea Perrs Worcesersre Sauce ea spoo sa cup coppe parse a % cup ce ceer Cover a smme 0 mues sal a pepper o ase
BAKD BF ND Mae rg
Come A A mxure as rece Sape o 6 c rous paes) pace a sallo ag s Come 1 8-ouce ca omao sauce 1 small oo slce a separae o rgs Spoo arou ee paes Bae ucovere oerael o ove 350° F) our or l cooe o esre oeess Serve garse emo slces
NDN AF Mas serigs
1 lb. raw bf, rod . po ro d 1 ea p al 1 oo 1 p. oppd p sl
& orrhr S e e s ba ' ry bra rmb 1 b
Coe al grees ecp rea crums a Soa crus
ml a a mx ell Pac a e-gr e-grease ease 8 or c c rg o ae moerae ove 350 F) aou 1 our ur ou o o servg paer ll ceer o mo parsle poao als a u uere ere gree peas peas rrage glaze carros o ouse Mae a grav or e ea eag a ca coese sroo soup a 1 easpoo ea Perrs Worcesersre Sauc pa rppgs Ltor coo mt a e use sea o ra mea Use cups a
crease rea crums a ml y aou mues
, cup eac Bae cooe mea lea
Hol lardg ornd Bf Has
HT CARG CRN BF HAH Mae
c choppd oio ppp choppd cy sks choppd co aic cd
3 bsp b bs cookd cod b coasy oud
eng du
poos cookd d dcd 1 absp cd pasy 1 abp a & Pi Wosh Sauc ' c b ock
Ste onion peppes, ceey n gic in btte ni onions e goen bee pooes n psey, spine spine with Wocesteshie Het mie
ove meim het ing bee stoc ite t time Sti constnty s mixte coos nti we bene nse hsh to bttee skiet n bown on both sies ning once My be seve with poche eggs
CR CRN BF HAH CA Mae
onion ckes o hot
8 cae
tespoon e eins Wocesteshie Sce tespoons choppe I tespoon wte to 6once cn cone bee hsh Mix om into co ighty with o bown on both sies qicky in sm mont t
9
A BF HAH N P aes 10
cups
c choppe onon > c ce celery
3/4 . . ry r y bre crumb /4 . choppe prley
21' bp. f corely roun
ep. Le l & errns 1 eap.
lefover ro beef lefover 1 c. nely e cooke pooe
orceerhre Sue 1 c evpore mk
ook onon nd ceey n ho n goden dd o emnng ngedens m we ck n wegesed wegesed mn pns ke ke n ho oven oven 00 ) 5 o 30 mnes eve wh
AVY TA A
& Perrn oreerhre Sue
c p c hl ue
2 ep. Le
bp. wee pcke reh Mx ngedens nd he o mos bong
PT A AT P aes
servins
own cp ech dced ceey onon nd chopped geen peppe n be spoons ho dd cps cbed c bed eove eove po os os 1 cp ech ec h eove pooes pes nd cos I cp gvy nd espoon Le ens oceseshe ce Bke n csseoe opped wh sces o ded bed cbed nd bo bowne wned d n be be Bke n mode mode ee ov oven en 35 350° 0° ) 30 mnes
DY PT AT aes
b. ece of beef rump,
rou or chuk 2 bp. our 1 bsp. l bp. f
8 serns
b ou 3/4 o 1 . wer bou e rro onn, ce 1 bp. ea & errns Woreershre Saue
pe me dedge wh o med wh s He hevy deep kee bown me nng eqey o bown sdes dd cos onon nd s enogh we o cove he boom o he kee bo nch d
oceseshe ove ghy nd smme geny bo 3 hos o n me s vey ende Tn eqeny dng cookng d d moe we cey o keep me om sckng o me sn gvy n pn nd e coo km o om op o pn gvy Ren me o gvy n pn nd e he hogh beoe sevg Gvy my be hckeed desed beoe eheng wh me by bendng n o nd n he popoons o bespoon meed be o ohe bended wh bespoon o o ech cp o vy (ddon oceseshe my be dded o gvy desed eve wh boed ooes nd cemed cos Ths po os s eqy good ho o cod
0
AVORY CORNED EEF Ms svgs Smm a 5-pd bsk f d bf vd a d ( ab ab s s ) . Rm Rmv v fm a a pa p pa ad v flg sa 1 c ctsu 1 tbs. bown sug 1 tbs dy mustad
tabs. L Ps
Wocsts S Sauc auc
Bak a mda mda v ( 350 350°° F. ) ab 5 s b b basg fy
HAM OAF DE UXE Ms 6 svs
2 ggs bt 1 c. mlk 1 c. c kss cuhd 1 tas. ac st ad Mx all gds pak af af pa ( 8 x Y x Y ) . Bak Ba k da v (350 F. 30 ms d a vy s (50 F.) ad bak s basg fy sa mad as fs: b a m gound b. ok, goud
c wam wat c bow suga ts dy ustd
4 c g '/ c L & Pns Wocssh Suc
S gds a ad s bas af
PORK CHOP PQUAN Dp a pk p a mx f slgy ba gg ad a (s 3 ablsps a a gg) dy bad mbs B ps lgy smal am f fa a ag fyg pa. p a p 1 absp dsd msm s sp p asp La P s Wss Sa as b addd ad spk sa ad ppp. p a p a sl f Bmda . v ad smm slly ab 5 ms l ps a d
ONE DH PORK CHOP DNNER Ms 4 6 svs
tabs gtd oo can codsd tomato sou c wt c cookd oods
o cos 1 tabs sotng 2 ts slt 1 tab Ps Wocstsh Suc
B ps fa sas alf sa. mb s f sa W W ss ss sp ad a. Pla d ds s a 3-a 3-a ass ass add sp mx mx.. a ag g ps vappg a ad d dg f ass v ad ba mda v 350 F. f .
VY K Me ervng
c baco mdm oo choppd
1 eap. a Woch ac
ou abp. c. omao uc
a ad a ppp o a b.
ook 6 ses on un sp, u n sm pees A onon o pn p pngs n ook un goen en n ou omo jue n ook s ng onsny un mue hkens A Woeseshe, sueku, u on n seson wh s n peppe Pou no gese 2qu s seoe, op wh emnng sps o bon ke n moeey ho oven 37° F) o 30 nues
BRD B NK Make 4 evng
amb ha abo b.) abp a abp. a
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c. wa 1 c. a cu-p cao
ad poao c. ea cuup cy ad oo
own m shnks n ho A Woeseshe, s peppe n we ove n smme hous (o bke n moee oven [0 ] hous A vegees n ook un ene 0 mnues o hou Thken ue o gvy, enng 1 bespoons ou, 1 bespoon n espoon Woeseshe Sue o evey up o jue Seve ho
JLY GLZD VL T Mae 4 eg
'/2 b a a cu n
1" cb c. o and peppe ' ep. dy musad
3 absp. a /4 c. cua y
Pe Wceershe Sue 4 abp. mo ce 1 abp. Lea
o ve n ou sesone wh s n peppe n mus own n ho , ove n ook sowy o 20 mnues, unng equeny A es o ngeens n onnue ookng, sng onsny un ve s oe wh gze o jey
LVR PRM Mae 3
evg
Cu poun s ve n ry thin ses n bown n 2 bespoons on n yng pn ube wh u ove o g Cook mnues on eh se Remove, 1 espoon bue n espoon e Pes Woeseshe Woeses he Se o pn S n ook 1 mnue Pou Pou ove ve
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KN DVN Mke servng
2 b apaa ca codd ceam o chc op '/4 asp. me ap a & Pens Woceshe Sace
c. ad amea ches c ced cooed chcen o 7-01. ca bod chcen ' c. hay cam whpped c. mayona o hoadae sace
Cook spgs in boiing sed wte nti ende din Pce in obong show bking dish Combine sop ntmeg Wocesteshie nd po mite ove spgs Spinke wih cp cheese op with siced sice d chicken nd ove emining miteod nd spinke wit h cp cmonn heesennise ke in po hot oven ( 0 00 0 ) sop 2 mintes whippedwith whipped cem intocheese mo ise o ondise nd sped ove chicken spinke with emining cp cheese oi o 2 o 3 mines o nti goden bown
KN MRNG Ma'
8 evig
3'4 b. adyocoo chcen c. a ap. a 4 asp. pppe
2 mdm mhoom 1 coe ac mcd 4 medm omao 2 c. chc coomm o
2 Wocehe ap. a & P Sac 2 ma wh onon ed
ho chcn wa) boo cbe ad ' c. whe wn
Ct chicken in 8 seving pieces bown in t in ge ying pn dd es o ingedients ecept consomme nd wine nd bke in modete oven (0 ) bot 1 ho o ni chicken is ende ste whie cooking es thee imes with consomme Remove chicken o ho pe dd Wo ceseshie nd wine cook sce nti hickened o ove chicken
Devild Chcke1
DEVILED CHICKN Maes 4 sen
eayocook 2 boles 23 b sp 6 absp be easp sa
absp nea Lea & Pens bsp. Wocesese Sce c. bed cmbs
Pce boie hves ski side dow i show p d boi 6 iches om het bot 5 mites o ech side boies Mi tbespoos btte
with est o igedets ecept cmbs d sped ove the chicke Met est o btte sti i cmbs d sped ove the chicke ke coveed i modete ove 3 5 0° ti chicke chicke is ted tede e d cmbs e e 5060 mites mites Pottoes Pottoes my be be p-osted p-osted with chicke bowed ( bot 5060 i desied
CCEN LVERS A MUSROOMS ON TOAST Me
8 eng '/4 easp. peppe
46 ccke les ' b esh mshooms sced c. a (pa be easp. s
1
esp. Lea & Pens Wocesshe Sce Toas
P-y iv P-y ives es d mshoom mshoomss i hot t t 0 to 5 mites t tig ig e e qety st beoe sevig dd st peppe d Wocesteshie et bed o mite d seve ove tost sices
HRN FRD CHCKN Me 8 vn
Vgeabe bcon o s pork a
2 12 lb. ready·o·cook chckens 1 c our 2 sp sl
Buer absp. ea & Perrns Worcesershire Sauce
Ct chickens in qates r haves wash y wel an in t which salt has been ae Place in a heavy eep skilet in / inch ht at pat btter; part the at skin sie wn A Wcesteshie t at in pan rwn n bth sies an cve tightly Ck ve lw heat ntil tene ·0 ines cisp cst eve eve cve an ck 0 mintes nger nger Seve i esie, with Ceam Gavy Crm ry Mak Makee as r G G rwn rwn Gavy p 1 3 sing mik ight
cea a cbinatin bth instea wate
JELLED CHCEN LOAF M 8 0 en
J
9 slices cooked whe mea
of chcke 2 absp (2 enveops) uavored geai c cold wr 4 c chicke sock 2 c dced cooked chck
c. pmeno 2 c. dicd cery 2 c cooked pes c mo uce 2 absp. Lea & Perris Worcesershir Suce Sal
Aange white eat in welli Aange well ie e a pan (8 x \ X \ Sten gela tin i c wate; isslve in ht chicken stck C; p / cp ve white eat chill ntil set A ice chicken an est ingreients t remaine gelatin itre Fil pa Chill ntil m invet t nl Ganish as esie
CHCEN A LA NG Mke 8 ein
gre 3 bsp. dced cookd
6 absp. buer 6 absp. our '; asp. sal 2 c. milk c. cooked chck i 1/ or arger pieces '/ c. dcd cookd celery
peppers 2 absp. choppd pmino 2 egg yolks baen 1 bsp. Lea & Prrns Sauce slics os B Worcesershr
cnstantly antly Melt btter ben in an sat a milk an ck stirrng cnst ve v e w w heat heat in chang c hang ish nti sace sace is thick an bb bly A chicken ceery geen peppers an piient an heat thgh eat eggs with Wrcestershire a a small ant ceae ite st we an a t rest creame i i ti i n wel away rm heat an seve at nce ve slices tast
Y HKN NDWH Makes
8
se b oas
grae Cha hs
s oo omao hien a
2 Woresrshir s a & Perrn Sau
y slces of butee o ost st shllow shllo w bg b g p Pl Plce ce slce slc e chcen chc en o the tos, sces of tomto o the chce, n sple wth st Spe thcly wh the gte cheese me wth the Wocesteshe ol qucly nl cheese s melte n bowne Seve t once
BD ND NN FFNG Enough for for on onee 4lb dy-o-cok chiken
50f ba rumb 2 a5. a 1' bs. age o oury sesog me be . ney mne oon
. ho ey
ss n as) 1'; bs a & Perns Worsrshe S gg Ho w f sre
M st thee geets Sute the oo n celey n butte untl oo s golen omne om ne mtues the Wocesteshe Wocesteshe et egg lght lghtly ly f most sug s ese us eough hot wte o mosten mo sten cumbs Mes 1 qu; eough fo 1 lb eytocoo chcen ple ecpe (3 quts fo 12lb eytocoo ey RED AND SUSGE SUNG Me s fo e Oo Stug, h lb se I-lb susge fosusge 3 qutsmet, cumble bowne oe ow het HESU SG : M Mee s s fo e Oo Stug
chopp cho ppe e bole ches chestut tutss cup fo fo
qu qu tt sug sug 3 cups f 3 qus qus )
OSER SNG Me s fo e Oo Stug oystes chop ch oppe pe n n e e cup fo fo 1 qut 3 cups ffo o 3 t tss ) AE o t oo: Me thee tmes the ecpe o e O Stug A cps choppe tt pple omt sge o poulty sesog Eoug fo 1 2 lb eytocoo goose
P FFNG Mkes 3 ups
m buer
2 . ho mahe oaos
b a & errns Wesrsh S
2 s sa 1 abs. me oion . y b rumbs
M ll gees use s stug fo 1 lb eytocoo ccen o uclng ple ece fo 2 lb eytocoo goose
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OS M Mes es bot botSCE 1 ps
annase 4 Fenh essing /4 asup
1 easp ea & ens
Weseshie Saue easp eah sa an peppe
Mx n ch Use s suce o seoo cocks s s essng s suce o pn-e suee o boe sh
QCK KED FETS Mes 3
4 sevs
1 b esh quzen
he es (hawh quzen es)
'4 ee bue
en ue
2 absp ea
& ens
easp sa /4 gae nn
Weseshe Saue n aes ne ushe
Dp es no combne ngeens ecep con kes hen co wh con kes Ange on gese cook shee o show bkng pn Bke n ve ho oven 00 F) bou mnues o un sh kes es when pece wh o
FSH GTN Mes 5
svs
2 absp be
gae Swiss heese 1 absp ea & es
2 absp u
Weseshe Sue 2 ae sh
easp sa 2
Me bue ben n ou n s A mk n cook sng consn un suce s hck n bubb A cheese n cook gen ove ow he un cheese mes S n Woceseshe n o n ke sh F 6 nvu gese mekns o bkes n bke n moee oven 0 F) bou 202 mnues o un bowne n bubb on op 0
EN' MN F Makes 5
amon dained andca ed b
2 tabp melted bute 2 e yol teap Le & Pein
Wocetehie Sauce
sevns
teap. c mil,at calded
c ot bead cumb teap emon juice 2 e white, beaten ti
Remove oes om smo igeiets ecep egg whites Fo egg wh whites ites i cey c ey ce i gese gese of p ( 4 V2 X 2 V2 " ) ke i mot ov (0° F) t ow Seve with Cem o sh oom Sce me y hetig I c coese coese cem cem o mshoo mshoom m sop with I tespoo e eis ocesteshie Sce
CLLPED TER Makes sevng
pt oyte 2 c coe cace rumb teap alt teap peppe
c bute, melted teap Le & Pein Wo�cetehie Sae c mil
i ck ove ick ove oyste emovig emov ig y its o she she i Comie ccke cms st peppe tte Spke i ot ottom tom o wetee I -qt csseoe cove with Vz oystes Repet ye ocestehie to mik po ove cotets o ish Spike emiig cms ove top Bke i moete ove (30 F o 30 mites ish egis to y moe mik ctios ctiosy y
MNE CR CKE Makes
c abmeat 3 e9 yo c cce o ot bead cumb tap Lea & Pein Woretehie Sace c melted butte
sevng
2 teap emon juice teap minced een peppe teap died celey teap at tap peppe 3 e9 white
/
i igeiets ecept egg whites Bet whites ti si o ito mte ito wegee st cps ke i moete ove (30 F) 20 to 2 mies o ti m mo Seve with oste Sce
2 tabp btte
LSTER SUCE
c ney chopped ot mat teap ea & Pein Worceehire Sace
2 tabp ou c mil
et tte e i o mik cook stiig costty ti hick y y d oste oste met ocestes ocesteshie hie het tho thogh gh 1 0 mi mi tes stiig costty
ORN R Make 4 eg
2 c cood cabmat frd of mmbran ' tap. at tap dry mutad 2 tap. a & Pn Wortr Sauc 1 gg yok
tabp mayonna 2 tap mncd pary Fou 1 gg gty ba 2 tabp. watr ny ftd dry brd crumb Btt
t 7 ngeen togehe Pe mte no 8 m ae Ch we t befoe evng p ae n o then n egg beaten wth wate then n bea mb et ma amont of btte n fyng pan ate ae qy ove hgh heat nt goen bown tnng one.
DVD OR Make
c. butt tap. a & Pn Woctr Suc tap. at
4 ervg tabp mon juc tap. dy mutard 2 c. m obtr mat
ae a ngeent eep obte n top of obe b e Heat ove hot wae t to ben we Ct obte n ma pee a to mte an heat to mnte eve on toat wth emon wege
DVD RMP
ae a fo VL OR, btttng p ooe eane hmp fo h ob ma
DVD CR ae a fo V LO btttng p abmeat fee of mem bane fo the obte meat.
OR NWRG Mae ervg tp. at tap. papa
b. v obt 2 mdum) tabp. butt tap. a & Pn
' c. gt cam 2 wbatn gg yo c rry
Wotr Sauc
Coo obte n bong ate wate to 0 mnte. Coo emove meat om he Ct C t age pee n '/ -nh hn Coo obte genty n btte n a age fyg pan o hang h to whh eaonng have been ae fo abot mnte A eam an heat thogh A a tte of th ae to egg yo t a to ae Coo ove vey ow heat tng ontanty nt a omwhat thne A hy a tte at a tm bfo evng ove toat pont. 9
ROLE LVE LOSTER 4 peple spl 2-pn ve lbses wn he ene engh by n l Open lbse eve nesn ven sch n lve Cc C c cl clws ws epe essng cps cc cce e cbs el e spn l sene wh tblespns e ens Weseshe Sce n lespns ele be Spe essg genesly n by cvy lce n gese ble pn bl 6 nches he 8 0 nes n esh esh se n n n n b 6 8 n ne ess n she se s e Seve Seve wh ele be
SAVOR SCALLOPS Mae
c ur & rrns
1 asp La
Worcesrshre Sauc
eg
onon ne mncd 4 c h c. 1 p. a scalops
Mel be n sll yng pn wh Wceseshe A nn n c n glen c ve n nse scllps Dve n 4 lge scllp shels nvl bes Dve benn e evely ve scllps A bespn we ech n be n vey h ven 00 0 n n es Seve nce
avy calls
Piquant Salmon Steaks
QUANT SAMON STEAKS Makes
sevs
1 tap La & Pn Worh Sau hpp swt pik 4 amon stak 1 thk
ofn utt ' tap at tap ppp 3 ap our
e gees ecep pckes sh St pckes ge sh seks show bkg sh Spe pcke me evey ove tops o sh ke vey ho ove 0 F) 20 o 2 mtes o t sh kes esy whe pece wh ok H c be sbsie fo smo the bove ecpe
SAVOR SARDNE SANDCH SREAD Makes
ul�s;zed sadwches
. mah an 1 tap La & Pin ' ap mon u Wth Sau ap nn u ap maonnai ap mn u oi
2
2
M gees oe gve beg we Spe o whoe whet be wh ec ecee fo swches swc hes o se s cpe spe
NA AND CHP N CA
tap tter 2 tap ur
M
v2 teap 2
; teap. at teap pepper 2 c. ml
ea & Peri Weerie Saue c ptat p, crumed 7z an tna drained and aed
Met bute bend n u st nd peppe dd nd ck stng cnstnty unt thck nd sth Add Wcesteshe Cve btt f geed I qut cssee wth , up ptt chps Tp wth f tun sh Repet yes tp wt ptt chps Pu suce ve nd bke n dete ven (30 F f \ hu
NA FND Mk 6 v
70 ca ta c. y dicd ceery c maynae tap prepaed mtad teap at ti ice we weat ead
,
. Ceddar ceee ied
3 egg, eate c. mi teap. ea & Pei
Weteire Saue
Cbne tun nd ceey end ynnse ustd nd st dd sh
tue we Sped etween ed sles Cut sndwhes n hf Ange sndwches nd cheese n -qut cssee n tente yes endng wth cheese Cbne eggs k nd Wcesteshe P nt cs see ke n dete ven (0 F nutes
QCK FLAV F FH Add I tespn e Pens Wcestes Wcesteshe he Suce t I 0 unce c cn n peped cdsh ckes Shpe nt bs ckes nd deep-fy pn-fy
Add tespns e Pens Wcesteshe Suce t ech unce cn f tt tt suce su ce pnfed bed stek stekss ets ets
Afte bng pn-fyng sh ets eve sh t ht sevng ptte Add s ut f butte nd epn e Pens Wocesteshe Suce t pn-dppngs het thugh nd pu ve sh
FH AC See O S SAC E ( pge 7 SEAFOO SEAFOOD D COCKTA COCKTA SAC E CHARES SHRMP SACE (pge 8
WELSH RABBIT RAREBIT) with Beer Makes sevgs ab. be 1 ab. b ha Chedda cheee dced boe bee ( o eap a
1 egg we beaen 1 abp ea & Pe
Woceehe Sace Toa \ �
Met butter n doube boier add cheee and beer and alow cheee to
mel. Stir in al egg and Worceterhre. Serve a once over oat on heated plate.
RINK TUM DIDDY Makes 4 sevgs RABBIT RAREBIT) 'I b ae cheee ( 2 c. abp ea & e I eap. al 1 ca condened omao oup abp wae
Woceehe Sace Toa o oaed cacke
Str and met cheee over hot water Add alt tomato oup water and Worceerhre and heat trrng contanly unti thick and bubbly. Serve over toat or toated cracker.
SHAP CHEESE RABBIT RAREBI) with ik Makes 4 servgs
-
Met po Met poun und d old harp crumbly Amercan cheee broken i ma ma piece over hot water Stir in 2 tabepoon our ablepoon Lea errn Worce Wor ceer erhi hire re Sauc Saucee and teapoo teapoon n dry Englih Englih mutar mutard d Bend B end wel add 2 cup mik lowly Cook and r unti thck and bubby bou mnute Serve over oat or oated cracker
KIDNEY BEAN RABBIT RAREBIT) Makes 4 servgs
Me over hot wate waterr or n a chang cha ng dh dh cup diced diced Cheddar Che ddar cheee Y b )) Si i 2 2 cu cup p heae heaed d cook cooked ed kdney bea bea o 2 ca cp dced gree pepper ablepoon Lea errn Worceterhire Suce. Keep o Serve o crip toat or cracker.
33
Cheese Club Sndh
HEESE UB SANDWH 4 Me lb. ( c. sh Chedd cheese n chng dsh o op of doube bole dd c. m m gduly sng unl suce s smooh dd dd esp sl d esp eppe, esp e ens Woceseshe Suce nd esp. dy musd. Tm cuss om 1 slces whe bed nd os slces on boh sdes Fo ech sndwch sped os sce wh myonnse cove wh peeed slced omoes nd second os slce sped wh myonse on oh sdes dd 2 sces boled bcon d euce le. Cove wh hd os slce sped wh myonnse Cu gonlly d seve ech sndwch wh geneous mou of ho cheese suce Gnsh wh pce fn
HEESE SAUE ea. ea & Pen Woestele Sauce c. mlk i c. cu u a Cedda ceese
ab butter ab or /. . l /. e
Me bue ove ow e bend n ou nd sesonngs dd m nd coo sng consny un smooh nd bubbly bou 10 mnues) mnues ) dd cheese d s ove ow he unl cheese s s meed.
SOR CREAM CHEESE SACE Make aot 2 cp
1 egg 1 teap. otah 1 teap • at teap. Lea & Pe Woetehie Saue
' teap dy mutad . ou eam 1 . ded Chedda heee mk aded
e egg, sr n cornsrch nd sesonngs dd sor crem cheese nd mx we Grdy sr mxre no scded mk nd cook hckened over ho wer
SNAPP CEESE STRAS Make 2 doen
2 . ou '/ teap. at
2 teap. Lea & Pei Woetehie Saue
. hoteg . gated Chedda heee
Wate f eeded
Sf ogeher or nd s n shorenng nd gred cheese mxed w Worcesershre n we ended dd wer f necessry o form mxre no s for psry Ro on ored ord o , nch hckness n srps Y2 x 3 nches ke on pe pe or cooky shee n ho oven 00 8 o 0 mnes or n goden
AKE OMELET ITH CHEESE Make
eig
4 egg.
b. a at t dCheda eee /2 c.) 2 . ft bead umb 3 . k
1 teap at tabp. med paey tbp. Lea & Pe Woetehe Saue
e eggs wh fork n gh dd mk hen res of ngredens Por no grese Y2 qr csseroe se dsh n pn conng n nch of ho wer ke n mod moder ere e oven oven 3 0 0 n rm Sprnke wh prsey over op s efore servng
SS PfF Make eing
6 e butteed toat, ubed 2 . gated Swi heee b. 3 egg ghty beate 2 . k teap. at
'/ teap. peppe tep. dy mutad teap. Lea & Pei
Woetehie Saue
er 2qr csseroe wh erne yers of os ces nd cheese omne egg, mk nd sesonngs; por over oscheese mxre ke n modere oven 30 ) 3 mnes or n knfe sered n cener comes o cen Serve once 3
RABED EGG Ms 3 sgs
4 gg 4 tab mk ceam 1 tea a P
tea at tab bte maae dng
Wt Sac
x gg mlk oc ad a w fok o oo. Ha fa ki aoxmay 8 ic ju o oug o zz do of wa. ou gg miu. Rduc a omy ook owly lfg fom boom ad id a mxu ick. A cookd mixu i fd cookd a oud ow o boom. Avo c rrg. ook ui gg a ickd ougou bu il mo 5 o 8 mu
DEVED EGG 6 adckd gg ta alt ta ta dy mutad
ab. a Pe Wceteh Sau Abut 2 tab. aad deng o vega t mtn
Hav gg li ou yok. a yolk w aog ad mo w aad dig o viga. R w ·wi yolk mxu aig ligly.
DEVED EGG WTH HEEE AUE Sv C UC ( a ag g 4 ov oa oa o ac vig wi wo dvild gg av Du wi aika
REAED EGG Ms sg Fod o C C ag 4) adcookd gg cu i qua. Sv o ov bud oa o bicu. Ga w c baco ic.
NEW OREAN TYE EGG Ms svs 4 aboo bu i lag fyg a. Add aoo a Pi Woc Sauc mdium oo dicd ad cook ul gold. o gg Sao a fo fd gg. Cov igyalowig cook lowly oy w coagua. o a Sv o oa ul g.
j
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P M C Make Ma ke 1 0 - 2 er erv vg g
b g round bee o b f ad o 2 tabs e 3 . ooed tomatoes No. 2 an)
2 oes a, med bay eaf umbed 1 tabs. Lea & Pes
Woesteshle Saue 1 teas. sat
ook m n ho o un rown s o ngrns n smmr sowy 1 hou o ongr Us s suc or ho ho o o spgh Sprnk wh g Pmsn chs
ITALIAN AGHETI ITH MT LL Make
8
MI. a fom nto lnh bal bal 34 b. ea o oud ud beef and o . e dy bea umbs . ate amesa eese
ens
ab. med asley 2 smal loes a mned milk 2 es, beate h teas. alt
Pn-y un own n spoons ho wh 1 cup mnc onon n n spoons ou hn n smmr ou 1 hour
. ooed tomatoes (2
No. a No. as) s) abs mne asey tabs med een ee 2 teas sat
3 ea. sue 2 sma bay eaes umble tab. Lea & en Woesehe Saue
S ho or ho n o spgh us ouncs uncook sp gh o o n 3 qurs wr spoon spoon s s ook un un n n 9 o wh gr gr Pmsn Pmsn chs mnus Sprnk wh
Macaron, Cap Syl
MACARON, CAMP TYL Makes
8o k macaron 2 c grad Chdda chs b) c chi auc
sng ab a & Pin
Wocs shi Sauc Sa and r o a c ho md bu
mcri i biig sed wer qs wer besp s i ede ede mies Di d sp sped ed h ge ge pe pe Spie wih cheese chii sce, Wrcesershire Add s d peppe se ve he h meed ber d ss wih rs i sce is cem Seve ce
NOODLES ROMANOFF Make
sigs
c coa chs c our cam 2 c ho bold noods ( 6 o uncookd) a mncd ono
smal cov ac mncd 1 as a & Prrns Worcrhr Sauc ' a a I c grad chs
Mix geher gey he cge cheese s cem d ced des Add i gic d sesigs ced i gese -q cssee Spie wih cheese cheese e i m mder dere e ve ( 0 ) 0 mies Seve h C des qs biig we 0- 0- mie mi ess ir ri i
besp s i eder
30-MUE OOE OUA Mak 8 g b god o, beef, d ve b ho 2 m oion, mined 2 died eey 1 b Le & Pein Woeehe Sue
Dned ho boed oode (6 o uooed) 2 ooed omoe No hedded heee e. ' e ee
Cook mea n fa nil rowned add onon elery and Woreerhire.
enly mx n noodle and e of ingreden. Smmer 30 minue or ake n ered 2-qar aerole n moderae ovn (30 mne Cook noodle n 2 qar oiling waer al alepoo epoon n l i ender 0 o 2 mne mne . Dran. Dran.
EEY REEN OOLE E LUXE Mak 4 g
I b geen oode 120. j ghei me e e Le & Pe Woeehie Sue
ove gi 2 b ed be wie Ged Pme o Romno heee
Cook oodle n 2 qar oling aed waer alepoon a nil end e nder er ( 0- 2 mne mne . ran. ea paghe paghei i ae w Wore Woree erh rhir ire e garl and red wine ile noodle on garl-red ae. our ae in ener. Srnkle lerally wih eee.
SAGHETTI AD AD BEF wth sour cream Mak 6 sgs
b oud e u " ube ' ou oo, mned ove g med 1 ( 0. 0. ) muh muhoom oom queed
odened omo ou b Le & Pen Woeehe Sue 'I e '/ e eer 1 8oz g ghei ooed
1 . ou em
C fa from mea hea n fring pan ol mea n or rown n mea a. dd onon gari and mhroom ad oo i onon are goe. Sir in e f ingredien exep paghei over and mmer ni mea i ene (ao o orr . Serve over ho oo ooked ked paghe. paghe. Cook paghei n 3 qar oing waerl aleoon al nil ender 0 o o 2 min mine e . Drain Drain..
SAVORY SAUSA AND SAGHTTI Mak rvg Se : o ond lk aage aage for rond eak n SPAGHET ND BF i or ream. mi or. 9
NH C Make 5 evg
1 onon, mnced en pepper mnced 4 c. dce d ced d ce ceery ery 4 tap. utter 2 c cookd tomatoes (No (N o al alll cnI
1 teap. ea Perrns W!rcestersre Sauce / teasp. pepper Hot od rce c uncooked Grated cheese or crumled crsp acon
2 teasp salt ook onions, pepper nd celery in uer un onions re goden Add res o ingrediens ecep rice nd cheese nd cook slowy slowy 1 mines mines Sir n ho drined cooked rice nd cook minues longer Serve ho sprinked wih cheese or con ook wshed rice in 2 qurs oiling oilin g wer les lespoon poon s uni un i ender (20 (2 0 o 2 minues minues Drin rins rinsee under oiing oiing wer wer
X HH Make eg
3 lare nons sced 1 lare reen pepper, mnced 3 tasp. fat . round eef 2 c cooked tomatoes No No.. ta tal cnI
c washed uncooked c La Perrns 2 teasp. Worcestershr Sauc 2 teap. sa
ook onions nd pepper in unil onions re goden Add ee nd r unil miure lls pr Sir in res o ingrediens nd pour ino gresed 2-qur csseroe cover nd ke ou 1 hor in modere oven 30 F removing cover s 1 minues
-BN BK Make 8 eg
3 c drd eans (0 mxture of
pea, lma, kdney yellow-eye I salt prk slced slc ed 1 tasp sat
tap masss teasp. dr mustard 1 teasp. La Perrns Worcestershr Sauc
ick oer he our kinds o ens cover wih cod wer nd sok or sever hours or over nigh n morning dd wer o cover lce ew sices o sl pork in oom o en po dd ens nd res o ingrediens Add s pork pork c in i n srips o op o ens Fi po o cover ens reminder o s wih wi h cold cold wer wer ke or hour in moder modere e oven ( 30 30 F ) Reduce he o 20 F op nd 1ke hour ke 7 hours onge r dding ddin g wer i i neess neessry ry Remove cover o rown ereonger serving
0
.�-
,
J
I
\
/
Liey to ece" me to cook owy ove ho e of co y i pi t wih the icee popity o ooo cookig the wo h come o t fo mot y ki of fom oiig o ot ig whee met feqety te e with ce he ttizg om of goo moke the eicio vo of the met o chicke oe Accoig o M V D Lggett of ye e he ecet of ec ig o e ce h ey e wih the moke With 50 ye of ecig to h cei M Ligge oght o kow He come fom the e ece coy h iteeg o y of how i ecme hoy My ge ece" wite M Lgget w 400 ye fo he hme of ommece hee e e o geem fom Miipp cme ow ow o the pi fe the ee wtig to k wih the m who he ecig ecig He o me he h ee goig o ece ece h ee t h w the e he h eve te He ke me if he co ve the ecipe w g o give it to him e the Secey of the hme of ommece o me he h oze of ee fom the ge ge of hem metioe metioe tht ce h ce w wh e me o o ec ig whe w ixee ye o w vite to pty wih gop of ome he et h eve ive hece he et ofhe evey oo ivoime oo ig hig hey ot of oe h of
who dd he barbecuing ook me righ under his wing and epaned ee ittle deai His sauce was Lea Perrins vinegar lemon uice uice a ite ite garc and b baac pepper Nothin ore no even waer He barbecued a dozen yers ove
his hickory re directly in he smoke or some two hours basing hi sauce sau ce on th thee chicken with a -o oo o green green limb lim b wih a rag ra g mo mop p on h e end ased so good that decided right then and here d be a barbecue expert oo have done a o o eperimening with he sauce and have been abe o improve the avor and reduce he price Hundreds o peope rom al over he counry have od me and oher this sauce is the nest they have ever ased Foow my recipe and ee sure you wi agree with hem
TEXS BRBECUE SUCE The original ea & Peins Barbecue Sauce Mkes 1 qat
1
2 wa asp bl ppp tabsp. bwn ga
ap al OR 2 clvs ga hppd n 2 tap a
d vinga I - -z z b b l l f f a a ns Wsh Sa J f n abp be
4
&
Bring waer to boil in a arge -quart kettle add pepper simmer 5 minutes brown sugar stir unil issolved ad garic salt or choppe garlic, sal vinear an stir d he bottle o Worcestershire simer or a ew minutes a leon uice an stir Then add balance o the Worcestershire an sir whie heating buter as sauce heas during use n making up this sauce i is easier to make i in a larger quantity than ou need or a singleWen barbecue Bytooitting the slowl buer wih it wille keep or weeks rerigerao ea se ea buer i i n e buter when barbecuing pork
The Sauce makes the Babecue o a good barbecue is to use plenty o sauce sauce so it wil be absorbed he secret o while the eat is cooking our oter barbecue sauces olow one mae wih catsup, one wih omato uice one with eon one wit wie We suggest you tr them as we as the preceing eas recipe, each has its own characeristic avor Wha ever choose our avorite eel sure will savory beg o coe againo wen yourasbarbecue re iswe starte anyour yourguests uscious ood avors a vors ll the air
AP BAB A Maes abt 1 pnt
mum oion chopp
1 boulon cub isolv n
1 c. a 4 bp. fa 2 abp. a & P cove gac gae Wocssh Sauce c. caup Sal a ppp o as
Ck i i fa ti e a res f ireies Sier fr 30 i es Use as a baste fr trke briers chicke shrt ribs, habrer
MAT BAB A Maes abo ab o 2 Y ps p s
2 ap. al ' ap. ppp ; c. omao uc ' asp. can ppp asp. mua ba laf
Sier al ireies rke etc
4; asp. a & Pns Wocssh Sauc o / c. vnga 1 asp uga cov gac I mc 2 abp. bu o al ol
1 0 ies Use as a baste fr chicke chs
LMN BAB A Maes % cp
clov galc ap. a / c. aa o oiv o ; c. lmon juc
2 abp ga onon asp. back ppp asp. a & Pn Wocsshi Sauc
Mash aricice withfr saltchicke i bwl stir i reaii ireies Chil 2 hrs Esecial
N BAB A Maes % p
/ c. ala o c o h n 1 cov galc ga 1 ap. oion ga
' ap. a
abp. a & Pns Wocs:h Sauc ; asp black ppp
Mix i a wie a rest f ireets chill several hrs r ver ltr r ea le chil 3 hrs Base aai wih sace ri cki Use re wie fr steaks r lab white wie fr chicke r veal
BB N FL c cps ae best but a a w s satsact Caca s excellet because ts uc cals a um eat but es t pve te sme tat gves a tue babecue av Best tpmae a e wt wateve u ave a we t bus w t glwg cals, stat cg
ONROL OF FR We usg cacal gll cg aage te peces lsel t mae a 3-c be eepe ae s eee pt astg Gve t m 30 mutes t a u t mae cg cas W taes lge: e u s te mmum pssbe la te e bx wt all te w u expect t use a et t bu w t cas ecessa, ecessa , t ca c a be esee esee wt cps twgs pece p ecess caca
O GRLL ut meat ac, gll we ble 3 t tug ce
5 ces m te cas,
O BRB
Mat s usual usuall l 6 t t ces c es m m cals tue a baste e e uetl Cce cs best -8 ces m cas
WH O OO?
e me u g ut cg, te me tgs u w wat t t actcall a te meats tat ae ble e te tce ca be ce succssull u babecue tat wt ambuge t gs a stea a ul s be ag am sces sausage lamb a cce t u epete
HO LONG O OO? t s t pssble t gve te exact tme eue babecue cg ew te ma uceta act actss vve w t te s ects w clse w clse as teappxmat meat s t te l calstestg etc We suggest ua use a e gve eess elg u w cg expeece t eteme te mmet t emve te babecue m te eat s a suggest s bette t e te uee se se pece ca easl be put bac a ew mutes gllg, but ce vece tg ca be e abut t
RVNG
Babecues ae mal cse ses tat ae smple a eas t pepae a ca be eate wt te least uta slve a ses se pape ses cups a aps t save cleaup tme eav essets ae uecessaut ce ceam ces) s ea s u expemet wte w te meus tat w ut best a ul ul eve be be at a s sss t w wat se seve ve we u wat wa t u babecue pat t be exta specal
TK teak de uxe m t 3 he thk, haraed the utde teder pk ad teder de erved ed wth the gra th ut the quet ad exept r that very pea barbeue t te ) hav yur teak at eat -h thk w rm e ha t e pud p ud per per erv ervg g Gr a h teak abut x mute eah de yu ke t medum rare gr m, we de m -h teak take muh ger 1 m eah de r medum 16 ae 0 r we de GRD B K ak ube teak Texa Barbeue aue at eat mute mute Gr t 0 mute ver gwg a erve, dered wth tated bu wth addta exa Barbeue aue M K aute mute teak , thk) a tte ht at a ket abut t mute eah de Remve m pa add I tea p butte ad teap ea Per Weterhre aue t pa drppg, tr whe heatg, pur ver teak D BR Trm pud ak teak exe at ad mem bae ad re bth de et tad t hu up exa Barbeue aue, turg aay Remve aue greah vede) ht a r b ut bw but t ae abut rm mute ea wth btte, at ad pepper ut t vey th at-we e t erve Mak abou - vng.
CHSBS
Eough r 6 8 hambug
M 4 easps Lea Pes Wceseshe Sauce wh cup shap cheese spead Spead glled pa-fed led hauges us efe hey ae cpleely ced See ased ueed us Egh f 6 8 hauges
FANKFTS
Smm fafues 7 ues u d pc G fafues e h cals ul w Bl whle spl leghwse; 3 ches f le hea 6 7
ues See ased ueed us pped wh eas he Baecue Sauce eay Musad Sauce a-fy gely u w fyg pa ue ee afues
add easps Lea Pes Wceses Wceseshe he Sauce hea ad a d pu e e fafues ased ueed us Pass asup Baecue Sauce
Bak fafues shallw ceed pa eas Baecue Sauce d
eae e 350 f 0 ues Base fe dug ag I : Wap ddual fas wh alesp alespss f ay aecue aecu e sauce
fl Hea h cals ues
HAMBS Ma 8 pa
6
o 3 a. mnc no eap Lea & er Wore Wo re Sauce
1 l chck e, oun
8% lan% a eap. al
dd a dash f cld wae ad lghly all gedes shape gely 6 paes Gll e h cals 4 5 ues each sde Paes ay e pa-fed h fa a fyg pa hey ay e led a che le placg he ches f hea Bl 5 ues each sde Bush wh eas Baecue Sauce ce wce each sde dug cg See ced hau hauge ges s spl ased us eee eee slces ased ead wh eas Baecue Sauce Zy dds Spead ased us wh sfeed ue whch ea
Pes Wceseshe Sauce has ee added ( cup ue easp Wceseshe aes eug eugh h f 6 us ) p p hauges wh ced ced gs swee pcle elsh cheese slces ea a sple glled led hauges wh gaed Pa esa cheese us afe lg See ased ueed us
RECUED OVEN FRED CCKEN Mas
g
Bw a uaeed 3-pud cup eas salad l fa Place \ shallw ag eady--c pa pu ele 2 2 cups Baecue Sauce ay he f he Baecue Sauces Bae uceed deae e 50 hu ul ede asg eey 0 ues wh sauce f sauce hces uch h wh a le wae
ARCD CHCKN Ms 4
Glle: Ct to
5 svngs
/ pods eady-ocook oie io sevig pieces e
stad i ay o he Baece Saces 8 o hos o as og as possie Gi ove ho coas sowyao 5 mies o i tede tig ote Base eqey with addiioa Baece Sace Bole Hea oie
mites Fix chicke as o giig pace o oie
pa, ct side Boi sowy, tig ad asig oe ti ede ad ow 30 to mites
ARECED OVEN FRIED TRK Choose 3 to 6-pod eadytocook tkey oies, c i 8 pieces Cook as o ARECUED OEN RED CHKEN to hos o ti tede
ARCD TRK ROILRS Gi o oi as o chicke (aove) sig to 6 pods eady-tocook key oies
Barbecued hcke
BABCD PAB
3 er
e
C
pods spas no o poons mm n cps
wa n amos wa amos nd ao ao 1 ho o p pss ss coo n 1 cp wa a 5 ponds pss 0 mns accodng o manacs dcons p ach pc n xas ac ac and g o ho coas nng o o own w sh wh mo xas ac ac ny dng gng
o ponds cp spas may sd p n shaow oasng pan Add 1 mon and ag onon hny scd Roas n y ho on 450° F.) 30 mns Po o a hn add Y cps xs
Bk Pac
ac ac and conn ang asg on n moda on 350 F. 1 ho o n own
BABCD HO B e 6 e
3 ponds sho s c n sng pcs sand n } cp xas ac ac o hos hn g o ho coas nng on o own sh on dng gng wh G C ma om ons o
xas ac ac
ponds sho s c n chns wh xas ac ac own w n aspoons a n ag hay yng pan o ch on n sam a coo 1 co gac mncd and Y cp mncd onon n onon s godn Add Y o cps xas ac ac co an and d smm smm Bs sh
ao 1 ho o n nd
BABCD H TAK
Ib. te me 8 e
Choos % -nchhc samon ha o swodsh sas c n sng sz pcs sand n xas ac ac o mon ac ac ho G cos o ho coas ao 3 mns on ach sd o n godn own
AMB TAK Choos Cho os c c om g g 1 o 1 nch nchss hc hc and and coo sam sam as a s sa
AMB-POK CHOP Choos cs 1 o 1 ncs hc nd coo sam as sa
"-
\
\\
1
f
� '- - -
" � �
-,
/
RENH DRESSING Mak I V cup ld frbly oli
I/ gr or mo j
( wi or idr igr or r gr d r lmo
l
rik dry mrd gr b Prri
Worcrr S lo grli f dird
Pa a gd a d b . Rm ga af adg g. Bf g ak g gd a bdd. U F F dng dn g a ab f fg fg dg REOLE FRENH DRESSING: dd ab ma a. Sak HFFONDE DRESSING: dd ny d adkd gg a a d d ay ad d m. ROQUEFOR DRESSNG: Ma mb Rf b and ak dg. REM HEESE DRESSNG Ma akag am F dng fm a m a dd mad f F dg and ak OGE HEESE DRESSING dd ag ad ak
RUSSIAN DRESSING Makes 4 aa a a sevngs sevngs
myoi
1 b hi
b. & Prri S Woeir Mx a a ngd. ngd. S S a a f gn Vay a f dd by addg a m n d y ay. r r mixd gr od nd 2 b
OMAO FEH E Make \ p
3 tb u" 1 t lt 1 t a 2 tb & Pl Wocete Wocet e Suce
1 ca coded tt tt ou 1 . cde ve; 1 c lad l 1 clo� "l "td
Cobin a ngrdin a id orogy ni rddd w bndd Srv or rip grn oao wdg br rro or or aad ingrdn U CS TRT dd p rbd C
MPEAL ALA Make 4 ervn
4 u"a u"a 1 t Le & P Woctle Sc 1 te t 4 te te e e /4 t t "l " lc c at 1 tea ad mutad
4 c cd cd l" l" Wte 3 t bc coed tab. lad l 1 la" ed lttuc la" mld oo dcd
Cobn r vn ingrdn n arng p add war o p ra no arg bow add onon. Sr onn of p obin w frid fri d bao baon n and oi Ha b do no bo and por ovr bow of Srv day.
HEEE AN PNEAPPLE AA ak ervng 1 " m vod "elat t. t
c bolll" wat
3·ouc " eto c c 1 3oc g ceam ce 1 c le le
1 ta. & Pl Wotele S / c l c oly od walt t ' e t "ee t
Dov gan in boing war asid Mi and pnapp i ni oo oo ir no do d ov vd d gan wi a and a nd Worr Worrir ir M i n pinapp na and grn pppr por no od and i n r. Srv on grn wi pan rn dring
50
C d
E ae 4 - ervng cov gc c d
1 an gg
I hd luc ch cry ndiv 1 c. croon 1 o cn nchovy 3 o 4 omao dcd
1 Wochr La & rn Suc ! c. mon uc I t / c. c . gd g d rm rm nn ch ch
as ga ad add saad . Bak u n ag wdn saad w a ndv. dd uns anvs and mas San mv ga pu v vgas. Cmn manng ngdns; a w. Pu v sald and ss lg.
OUON k n asn La ns Sau n n-af up u and spad n ss sal ad Cu n us and wn n vn n a fng pan. Spn g w sa and us as a gans f sups sws and Casa Saad.
5
Mkes
6 - 8 servngs
1 op 1 abp aod ea 2 c omao uc ep. a 2 boo cbe
1 c oo 1 a c 1 abp. ea P Woce ac
on gatn n omato m s o tomao w maind o ngd ngdn nss 1 0 mns tan o gain st w o o no oid mod h Us h omato Asi as a saad on t o oh s grns w Frnh drssing o oh oh saad drssng Or add od ood ood hin, a, o annd o ood sh, o mod o adood ggs o od o sd std os
N-CCMB Makes
1 eop 1 abp) uaoed ea c cod wae 1 bouo cub c. bo wa c. maoa eap ea & Pe Worceer Worcee r ace
sevngs
1 abp. oo capd 1 abp a 1 ap a ap. pepp 2 . ad amo ood o cad c dcd cucumbe c. hay ream wpped
otn gan in od watr Disso oion n ong war add gatn n str n n gati gatin n disso dissoss and oo oo Add mayonna mayonnas, s, Wos Wost t o gat shr, onon, inga, sat and nd w hi nt th Ba wth otary gg atr nt ight and oamy od n samon, m and whid ram n no I-qart mod, h nti m r on gns wi sis o mr Pass mayonnas his moss oos handsom modd in a sh-sad mod
W as
eap. a 1 tap uga gg bae 2 abp bu c. hat ml
salad svngs . c. ht vga
1 tap. L & Pe Wrth ac 2 hddd cabbae 2 mild oo, hly ced
Mix sat andgg Add tt ho m, Rmo string onsanty o ow sga a or mints, stirringthn onstanty rom hatoo and add sowy th ngar and Wors Worstrs trsir ir Mix aag and an d onon o hot sa or, oo, and hi n ord onain r as a saad o as a ish
2
Not menus but a combination combinati on of go�d things you can build menus around. Many are sure to be be familiar to you but we include them here because they wil hep remind you of family favorites favorites Lea & Perrins acknowedges with thanks the suggestions which have hav e been sent in and hopes this "check "che ck ist wil make it easier to answer the never ending question what shall we have for dinner?
When the main dish is MEAT
. ....
STE AK
.
.
' { ;�
. . ..
e P d
t�:
S �,
ch
A u Gratin Gratin Potatoes Potatoes reen Beans
ROAS RO AST T BEEF
.
POT RO ROAS AST T
Oven Browned Potatoes Broccoli Baked Potatoes Asparagus
I . 5 Boiled Potatoes Creamed Carrots Creamed Carrots I Ma Macaroni caroni Cole Slaw
Potato Potato Salad Carrot Sticks
HAMBUR HAM BURGER GER
CHEESE HAMBURGERS On Toaste Toasted d Bun Bunss wit with h Swe Sweet et Onion Onio n Rings Ri ngs MEAT PATTIES . . Hashed Brown Potatoes B ra ised Carrots CORNED CORN ED BEEF HASH
Poached Eggs Green Salad
SPARERIBS (Barbecued)
{
But Butte tere red d No Nood odle les, s, Sp Spin inac ac
BOILED TONGUE M E T L O F F . . .
Horserais Sauce Juienne Beets French Fried Potatoes Pineapple Wedges Tossed Green Saad
.
Mas Mashed hed Pota Potato toes es Baked Squash Squash
MEAT PTTIES
Hashed Brown Potatoes Braised Carrots
BEEF GOULASH . . . . Buttered Noodes Ruba Rubarb rb Sauce
LIVE LI VER R
Ba Ba c o n Cr Cream-stye Co Co rn
Sauerkraut or Potato Saad Saad Pumernickel
FRANKFRTERS
53
GOOD
.
BAKED HAM . "
HAM SEAK
GO-TOGETHERS"
S Poos Spi Psly Poos, sp Ms Poos, Gl Ppp E, C Es Hs Bo B o Poos Poos Homy B Bs s Br R, ppl S
{ 1
COLD HAM
Poo S, Pls · B Bs, Pilli, Ho Ros
BACO BA CON N
Co is, is, Mp Syp Ho Biss, Pi Ps
CANADIAN BACON
ROAST PORK
{
Hrs or pp S B B Po Poos os,, Cbb G Ms Poos, Sr
ORK CHOS
S S op op Po Poo os s,, pp pp S S J Ms Poos, Co B I Gril Cs, Mp Syrp
.
SAUSAG
FRIE FR IED D SAL SAL OR ORK K . . .
M Gry, B Poos, S
BRAISED VEAL
M M Gry, Gry, B S S Po Poo os, s, Sr Sr Bs
CLETS ..
LAMB CHOPS
mpl mp l s, s, o oss ss S S
. Bo Gy, s Poos, Crr Jly
ROAS AMB E
B Poo, Ps
LAMB LA MB SEW
CR
5 Bro Poos, Sos o Spi
RIE
� � := When te { !:main ;tdish is CHICKEN .
.
ROAST CiC
··
CHICKEN FRICASSEE
CICKEN SALAD DUCK DU CKIN IN
C C i i S S Po Po o os, s, o o
FRIED CHICKEN
C ICKEN ICKEN I E
1
Ms Poos Lm Bs Cor o Cob, S omos mps, Cor o Cob
Gr Gr P, P, Mix Gr Gr Sl Sl Poo Poo Cips, Ps, Clry Os S S� Poos, Cr ly, oss S
When the main dish is FSH
B o i ed Potatoes , Coe S l a w
CREAMED SALT O D
.
FISH HOWDER
Bos Boso o Cr Cr s s Co Co S S o il Pi Pi ss
.
o os, G S
5
OOD"-TTR -
AED SALMON
ked Poo Toed d
RO R OLE LED D SA SALM LMON ON Egg or onde ond e e Mhed Pooe Pe ROLED RO LED HAL HALUT UT oed
Tomoe roo
RED RE D iSH renh SCALLOED
red Pooe reen OySTERS hed ron Pooe Pooe roo
R O O T R O U T Pooe
ed n Cem Arg
roo h onde e Mhed Pooe Toed d
AED SHAD
LO S T E R LOSTER EWURGH
emed Cm, Frenh red Pooe emed renh Fre Onon, Wermeon ke
RENCH RED SHRM
Pe nd Crr Crro, o, Tomo Tomo nd Onon d
ROLED LLETS
ked ooe, oed Tomoe B a k e d Be a n s , S a l a d
C O D F I SH C A K E S . .
.
I on Coe
When the main dish is CHEESE r EGGS WELSH WEL SH RA RA T T
Pke or ed Ceery, eer Fr d
Pe, Pe, Green Green d d
CHEESE SOULE CHEESE OMELET
Frenh red Pooe eed Tomoe
SCRAMLED EGGS
Frenh ried Pooe, rng en
SCRAMLED EGGS WTH CUT-U HAM
Rye red Toed reen d
MISCELLANEOUS AED MACARO AD CH CHEE EESE SE eed
Tomoe Lee d Tomoe
Crker Crker Cer d
SLT EA SOU
LETL SOU Cheee
oe, reen d
CREAM O TOMATO SOU ONS O NSOM OMME ME
Tn Tnh h d d n nd dh h renh renh Omee Arg T
TUREY CLU SANDWCH HAM AD CHEESE SADWCH
Crnerry e Poo Ch Toed Toed d
WALES
ro roed ed on on Me yr yr r d d
CHOW CHO W MEN
5 ered Re, Pked Pehe 1 Mhed Pooe Toed d
Gd mea k bee ae bee we cecy caed d d ca eay Hee ae e mpe BC kee ede yu yu k kee B B a aey ey a ad d y k C meal pce wee c dy e daam daam a w ey w ep y w cm cmme me yu cav ROLLED R ROAST
Slice across gran from the fa right side Make sces to thck
Va % "
1
mve ach cad oy as you come to it Ct, oose with fork et dop o pat
Aw oe rb to each sce Lift ut o k bad with fok to steady
ORTERHOUSE STEAK
STADG R ROAST
1.
Carving eaer if you ave te but 1 emove bone an f o e of patter er eparae e babone fom e rb wen you buy
Sie from te far ouie ege aro te grain Cut aong ib wit tp o nife to eeae ea ie Sie " t
Away ut a ea wit e gran It ener at way an oo mu anomer
Be ure youve e e enoug en oug fo eve evey y one before puttng meat on iniviua pate
To ave you nifebae erve your ea on a boar u to i e pater
A OT ROA
BF TOGU
Separte a section by runnng knife Remve exces tie and cartg frm cntne e to make between tw muces, then coe t arge end of tonge cntn thin even ce bne
BF BRIK
Turn the ecton so the grain runs pr- Hve rund side w rm you when ael with patter then acro grin.
yu pace n ptter and trim exces ft. Then sice n rotatn from ech of three side a pctured
AF AM
Cut each ectin acro grin; erve Dvide cuhon and hank secton Sc cuhin cros th gran. T make urtr serving cut thrgh nt, remv bone nd sice
tw r three ie t ech pern.
58
AKED WHOE HAM
HAM SIE
Cu ino hree secons and urn each on is sde o ice across he grain Beore sicng end secion rmoe 'he one
1.
Pace shank end o ham a caers rgh Make ir sices lenghwse rom he hin de
PINI SOUDER
Sice rom he mal side uni he shoul Now Urn ham o ress on cu de Then cu arale sces down o he der can sand on his surce Then make on arale ice reeasng rom one
UION AM SOUDER
Make hn lice hroug mea and u Release sces y cung along one in a hown n luraion a righ angles o he slices
9
ROAST TURKEY AND CHIKEN
•
STANDAR STLE
1.
With turky' g to your right r- 4 Care brast in thin lic anging a cro g r a i n mov lg and thgh and pac on p rat plattr.
2.
g a t high rving carvin high of ca hod d of mettho er me nother ugh . Anoth thro ough ing thr cu uing high b y c d thigh g an and lg vrr l Sv and drumtic. join
6 For each ering, have white ic aid
3. Remove wing cut in two pieces, care
ovr dark with dresing undernath o alongid.
lg and thigh in lngthwi ic 6
ARGE FIS
SIDE SYE
1
Bird comes to table, tippd on its sid. Remov wing tip and rst joint, thn the drumstick disointing it from th thigh.
Cut slices of thigh met pall to th
1
Using a silvr (not stel) knif, cut rctangle A to A B to B and thn A to B.
Now cut in individual sices 1
body until slic bonermaining is rachd Rmov bone thn thigh mat
inches.
inch to
Beginning at th front nd of bird sice whit meat unti wing sockt is xposed. Rmov scond oint of th wing Continue slicing whit mat un· til brestbone is reachd.
Lift out pics on knife and fork nd serv. Do othr sid of sh same way. SMA IS
Cut rctangl as in large sh, thn lift out ntir llet and serv in one pice as individual portio.
ROT EG OF MB
PORK OI RO
1
Hav h bchr saw across rbs o oosn rbs from backbon.
1.
Plac shank d a carvr's rgh wh hck may scon on far sd
.
Bfor srvng rmov h backbon by cng bwn and h rb nds
.
C a fw lnghws scs rn roas o rs on c dg and carv ara slcs o h bon.
Wh r sd facng yo c dwn bwn bw n rb rbs s makn g arna s scs cs wh and who b.
Ras slcs by cg aong on a rgh angl anglss o h scs.
INDEX APPETIZERS
Avocdo Cockl
5
Ceee Ancov Ancov Spred Cl Appeizer Dip Cl Jice Cockl Devled Crcker Dred Dre d Bee Corn Corncop cop E nd Cee Ceee e Spred Mer M er Ce Cee eee B l Spre Spred d Pck P ckM Me eUp Up Srdine nd Ceee Dp Srdne Sed E Srp Cnpe oo Biqe Cockil oo Jice Cockil
7 7 5 7 8 7 7 8 6 6 8 5 5
18 18 18 20 21
Pork Pqn Po Ro Po RoCop Me Me Pe Ric Brown Sew Ro Bee in Cp Svor Corned Bee Svor Serkr Serkr Sek Srono Scc Sc clen len Me Pie . Sw Sek De Le . . . . . ender en der Ro Rond nd Sek Sek Bro
2 20 6 20 21 22 14 7 15 5
GRAVIES
Good Brown
. 1 3
Svor non
SOUPS
Bck Ben Sop De Le Boon Clm Cowder Cre o er C o wde r . . . . . . . . . Jelled Mdlene ober Spree Mdrlene Mn Mn n n Cl Cowde Cowderr . er Br" er Sew Pree Monoe Qck Crb Crb Biqe Qick renc nion Rb Conoe . . . . o o C e l e r . . . . . . .
L o n do n L o . .. .. .. . .. . Me Bl in Tomo Sce Me Me Lo Lo . ldSle Po Ro . . ne D Pork Cop Dinne ..
12 9 10 0 12 10 12 9 9 2 0 1 12 11
MEATS
Bked Bee Rond 18 Bee Be e n nd d Kdn Kdne e Se ew w . 6 Bee nd Mroom Ceroe 16 w or crem
14
SAUCES
Ber Cp Brbece Crlie Srip Cocki .. . Ceee . Sce o Sek . . . . . Leon Brbece ob ob er er Lo Svor oo S eooCre d Co Cock ck i i . Sor Ceee Sp Sp e e Me Me ... Te Brbece Too Jice Brbece Wnee Br Wn Brbec bece e ..... .
13 43 8 34 32 3 43
8 27 20
8
35 37 42 43 43
GARNISH
Croon . . . . . . . . . . . . . . . . . . . 5 1
Bre Br ed d Lmb Sn Snk k Broled Gron Ro Rond nd Se Sek k C Liver Spreme
22
CHICKEN
15
22
Ccke Cc ken n A Kn . . 25 Cc C cke ken n D Dvn vn . . . . . 23
Cr Crp p Corned Corn Bee Cke Cke Dred Beeed wi Apr E E Bee Bee Pie w Ceee Ceee brer Cop . m o o D e e e oel Clride Corned Bee Jel Glzed Ve Se
11 9 5 17 18 2 9 22
Ccken Mreno Mre no Ccken Lver nd Mroom Mroom on o Devied Cicken eled Cicken Lo Ro Cicken Sndwic Soern red Cicken
23 4 24 25
26 25
SUFFNG
............ A e . Bead a nd On Onon on . .. . . .. .. . .. . .. .. Bea B ead d and a as sag agee . . .. . . . . . ........ Chesn
26 26 26 26
Oyse P tat
26 26
..........
FS AND SAFD
Boied Le Lose 0 ... 29 ed Cra ........ 29 eed e ed Lose Lose . . e eed hm . . . . . .. . . . . . .. 29 Fsh F sh A G Ga an n .. .. .. .. . .. 2 7 28 eans Samon oa Lose ewg 29 ain a inee C Ca a Caes .. . .. .. . . 28 Pq P qan an Ha Ha ea eas s . 1 Pqan amon Sas ....... 1 27 c Bad Fes c Fao s s o Fsh Fs h 2 aoy a oy Sadne Sandwch Se Sead ad 1 aoy caos .......... 0 caod Oyses ................... 28 ohen Ca Caes ........ 29 naa and Ch n Chs s n Ca Cass ss o o . . . . . 2 n a Fo nd .... ... ... .. .. .. .. .. 2 CS AND GGS
Baed Omee w Chs ...... Cheese C andwc ............ 4 Ceamed ggs . . . .. ... . . .. .. .. . 6 ed Eggs . . . . . .. .. .. .. .. . .. . 6 ed Eggs w h C Cs s ac 6 dn dney ey Ban a a a a . . w Oans Sy Eggs 6 n m ddy a a amed Eggs .... 6
oodes omano ............... 8 aoy asage and ag . 9 agh and Be w so cam . ' ' ' ' ' ' ' ' ' 9 anis ce . . . ... .. . . 40 edy Gn oodes e x 9 exas Hash .. . . . . . 40 0n oode Goash .... 9 BARBCU
Bace Hn ns s . . . . . .. . . Cheseges ............ C h c e n ........... Fsh eas ............... Fans . . .. . . . . .. .. . . . . H a m ges . . .. . . . .. . . LamPo Chos ......... L am am e a . . . . . . . . . . . . .
44 4 4 46 47 48 46 46 48 48
Oen O en F Fed ed Ch Chc ce en n . .. . .. . . .. On F On Fe ed d ey ey . .. . . .. . . . . .. . . ho s . . ... . . . .. .. aes ................ Seas ............... ey Boes . .. . .. . . . . .. .
46 47 48 48 4 47
SAAD
Casa . . . Che Ch ese se and Pn Pna a . ..... Ho a w ............. ma ... . .. . . .. . .
0 2 0
amon a monC Ccm cme e osse o sse . . . . .. 2 2 omao Asc ............ ALAD DSNG
Chonad .. . . . ... . 49 Coag Cheese ......... 49 Ceam Ches ................49 ................ 49 Ceoe ench ................ 49 Fenc . .. . . . . .. . .. . 49
ha Cheese a a w h . ... .. . ... .... .. .... nay Cheese aws .... ws w sss P . . . . . . .. ..
oqo ................ 49 ssa . . . .. . .. ... ... . . .. .. .. . 49 omao Fenc ..... 0
We ess a a w Bee . . . . .
GD "G-GHR" "G-GHR"
ANS , PAGH AND C
40 ABean Ba . aian aghe wh a Bas 7 aca aon on Ca Cam m y y . . . . . . .. . . 8
SSNS N CARVNG
yo a sng s oo o ps yo poay dsod many od aos and ha phaps d som ha may nw o yo O sn hop s ha yo dso d how asy s o g g n ao js
Pns Wossh a Fo y h dayn and
y sng La
day-o s o s zsy ao sa, n h hn and on yo a, ha mas E MEN LKE
662
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