The Southern Foodways Alliance has a pretty solid collection of community cookbooks in their office—and many more in their staffers' home libraries. And the holidays seem like the right time to whip them out and share some choice recipes with you, our readers. So fix yourself an eggnog, pull up a seat, and check back often between now and New Year's for their Holiday Throwback Recipes.
It's game time, folks - and no, we're not talking about the college football post-season. Think wild game from land, air, and marsh: venison, quail, duck, and the like. We're not exactly avid outdoorsfolk here at SFA world headquarters, but you don't have to have a Mossy Oak wardrobe to notice that hunting season is in full swing. And really, we think it's pretty darn festive to serve up a holiday main dish you bagged yourself.
To wit, the following recipes and tips, culled from an entire chapter of possibilities:
Hints to Game Cookers
3/4 lb salt pork
Cover mixture completely with boiling water and simmer very gently for 1 1/2 hours.
2 cloves garlic, mashed
Cover. cook slowly for 1 hour, or until meat is tender, adding more stock from time to time. When beans have cooked 1 1/2 hours, remove carrot, onion and Bouquet Garni. Put mixture in a large kettle and add to it the cooked meat (reserving the meat juice). Add also:
1 garlic sausage (about 1 lb.)
Simmer slowly 1 1/2 hours. Remove meat. Cut lamb, pork, and goose in small slices, pork rind in rectangles; remove skin from garlic sausage, cut it in thick slices and cut pork sausages in halves. Cover the bottom of 2 large earthenware casseroles with the pork rind. Add to each a layer of beans, then a layer of the meats, and sprinkle with some of the meat juice. Continue the layers to the top, sprinkling each also with coarse black pepper and a little salt. On the last layer of beans, place a few slices each of salt pork, pork rind and garlic sausage. Add enough bean broth to cover and sprinkle top with coarse bread crumbs, dotted with butter. Bake, covered, at 300 degrees for 1 1/2 hours. Remove cover and bake 30 minutes more.
This recipe will serve at least 20 people, and costs $7.50 per portion at the Four Seasons Restaurant in New York.
—Mrs. A. J. Shepard
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