| How To Cook: |
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1. Clean the birds and place the pork over the breasts, securing it with skewers.
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2. Brown the birds gently in some of the fat in a saucepan, turning them till nicely browned all over and adding a little boiling water (about 1/3 pint altogether) from time to time.
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3. Take care not to burn them and add 1 teaspoon fat now and then about 2 oz. in all.
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4. After 1 hour add 2 tablespoons cream and cook gently for another ½ - ¾ hour, adding the salt and cheese.
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5. Keep the cooked birds hot while making the sauce in the same pan.
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6. Mix the remaining cream and fat and add 1/8 pint boiling water, stir and cook till smooth.
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7. Serve the birds in a dish, with vegetables.
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