This was our dinner last night, also from the Vincent Price book. It is from the chapter on the New York Four Seasons.
I used our lard, bacon, soup bone meat, beef stock and thyme. I accidentally used too much bacon. It was rich and yummy.
This will be a new favorite.
Cooking from the Game of Thrones
Recipes from 1950's Seattle restaurants
 | Donna on Three Pigs and a Turkey |
 | Jeanne on Three Pigs and a Turkey |
| Donna on Shearing Day |
| Donna on Three Pigs and a Turkey |
| Donna on Three Pigs and a Turkey |
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That does sound good…
It is!
And it is easy. Just need some simmering time.