For the main course — Barbecued ’gator and Sauce (serves 8)
These themed recipes are for authentic dishes cooked in the continental United States during the late 1930s.
- 1 boneless leg of lamb (2 pounds/900g)
- 4 tablespoons chili sauce
- 4 onions, sliced
- 2 cloves garlic
- 2 tablespoons Worcestershire sauce
- 2 teaspoons ground ginger
- 2 teaspoons dry mustard
- 2 tablespoons vinegar
- pepper, salt
- 4 tablespoons olive oil
Method: After wiping the lamb well with a damp cloth, rub thoroughly with the spices which have been mixed together. Dredge well with flour and brown quickly in a hot oven (400°F or 200°C) for about 25 minutes. Reduce heat and baste with the combined chili sauce, Worcestershire, vinegar, and olive oil. Slice onion and place around the meat with the cloves of garlic. Baste every 15 minutes, allowing about 30 minutes to the pound for roasting. One hour before finished add one cup of boiling water. Skim the fat from the pan and strain for gravy.
Sauce
- 1/2 pound (225 g) butter
- 2 cups vinegar
- 2 sour pickles, finely chopped
- 4 tablespoons chopped onion
- 4 tablespoons Worcestershire sauce
- 4 tablespoons chili sauce
- 8 slices lemon
- 2 teaspoons brown sugar
- 2 green peppers (capsicum), finely chopped
Method: Combine and mix thoroughly. Place in a saucepan on a low heat and cook until butter melts, stirring constantly. Place in top of a double boiler and keep warm until ready to use.
This recipe is in the public domain and may be used freely.
