The recipes
RABBIT AND GRAVY PIE
Clean and joint the rabbit, putting the ribs to boil down for gravy. Rub the meaty jointswith lard, then pepper and dust with fine oatmeal. Put a slice of bacon over a bay leaf at the bottom of a deep pie-dish; lightly fry the joints and pack down on to it, scattering chopped parsley and onion on top, small chopped carrots, parsnip thinnings, mushrooms and peas. Pack the rabbit with finely chopped ham and add a spoonful of cider; season well. The top layer should be thickly sliced potato capped with chopped parsley and butter.
Fill up the pie-dish with gravy from the ribs and put on a thick white pie crust. Start the pie in a hot oven to raise the crust, and then let it cook slowly and long. Make sure there is plenty of gravy and when done it will be found to be good either hot or cold.
RED-CABBAGE SALAD
Shred one red pickling cabbage as fine as silk; shred one onion as fine. Dress with one tablespoonful of treacle, two tablespoonfuls of vinegar and one saltspoonful of black pepper; mix well together.
NORFOLK HOT POTATOES
Choose large potatoes of an even size; scrub well and prick with a fork. Rub liberally with bacon rind. Bake in a hot oven, prick again to allow the steam to escape and thus make the potato floury. Cut open and dress with butter, salt and black pepper.
ALE OF REFFLEY
Use your favourite 'home-brew' recipe - but take the water from REFFLEY spring.
GOOSEBERRY TANSY
Cook a quart of gooseberries with some butter in a covered jar untl quite soft, beat four eggs and fill them with a double handful of fine white breadcrumbs and a cupful of sugar. Blend this into a gooseberry pulp over a slow heat, stirring gently till the mass is cooked firm. Do not let it get too hot or it will curdle.
Turn out on to a hot dish, sprinkle with crushed sugar. Serve hot or cold.