Mrs. Paul S. Ransom
Monroe, La. Garden Club President
- 3/4 quart cooking oil
- 1 quart vinegar
- 1/2 oz red pepper
- 1/2 oz black pepper
- 1/2 oz ginger
- 1/2 oz paprika
- 2 Tbsp salt
Place meat over fire; baste till done, stirring sauce each time before basting. Remove meat from fire; place on tray. Ladle out 1/2 cup of the dredges or settlings of basting sauce;
- 1 stick butter
- 4 lemons and rinds
- 1 small bottle Worcestershire sauce
Heat till butter is melted; spread on meat. Serve remaining spread as accompaniment.
Use on 4 chickens, halved; or 8 lbs pork ribs; or 8 lbs beef.