Use a 12-inch pine board, cleaned well.
Butter the board all over.
Clean carp and place on board.
Add salt, pepper, bay leaf, parsley and thyme to taste.
Bake at 350\u00b0 for 1 hour.
When done to a golden brown, remove from oven.
Carefully remove carp from board.
Throw the carp away and eat the board.
Refrigerate while you assemble the board.
Place pickled cauliflower, artichoke
Attach possum firmly to board.
Boil in tub of salted water for 1 hour and 26 minutes and 14 seconds.
Remove possum and board; pop into preheated 416\u00b0 oven for 2 hours and 59 minutes.
Remove and cool.
Discard possum.
Eat board.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
egrees F.
The original recipe says to grease a 12
lay it flat on cutting board. Place hot water in mixing
ts contents on a flat board set in the sink. Flatten
read pan onto lightly floured board, using from reserved 1/4
ut on a well floured board or sil pad to 1
chmaltz as directed in the recipe. Rinse the livers and pat
n an 8 inch cake board or serving plate, place the
br>Transfer to a cutting board, cover with aluminum foil and
ough out onto a floured board, kneading dough a few times
check the notes on this recipe for that, but you'll
ame up with the following recipe.
Remove the pork from
lour on a table or board.
Knead the dough for