2 Recipes

[Guest guest]

Joe's Special Serves 4-6

This was a popular menu item back in the '80s at the ph s Winery,

Napa, CA .

Fry in a very large skillet until the pork is no longer pink:

1 lb pork sausage

1 pinch whole fennel

1-2 Thai chiles crumbled

Add:

1 chopped onion (if you like

1-2 bunches chopped greens (spinach, kale, collards, chard)

Cook until greens are wilted.

Add:

1 dozen eggs

Scramble together and cook until eggs are set.

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Oyster Catsup

This is from _The Virginia Housewife_ by Mrs. Randolph, fourth edition,

published 1830.

Get fine fresh oysters, wash them in their own liquor, put them in a marble

mortar with salt, pounded mace, and cayenne pepper, in the proportions of

once ounce of salt, two drachms mace, and one of cayenne to each pint of

oysters; pound them together, and add a pint of white wine to each pint;

boil it some minutes, and rub it through a sieve; boil it again, skim it,

and when it is cold, bottle, cork, and seal it. This composition gives a

fine flavor to white sauces, and if a glass of brandy be added, it will keep

good for a considerable time.