Off With Her Head

Casey was a creative cook, always looking for a way to make a meal more appetizing:

“I served this here meal to the Queen of England, gentlemen.” Both men looked shocked to hear such a story. “That’s right, I used to be a chef for royalty, didn’t do it for long because of this dish. You see, one night I made my famous Glasgow Roast Beef and served it up real purty with a big old slab of beef, but that night I made three holes for the pate, cuz I wanted to impress the queen. The slice sorta looked like it had eyes and a nose, but I didn’t pay much attention to this particular, and as it turned out, very important detail. I arranged the plate with cauliflower sprigs to either side, mashed potatoes along the bottom of the slice, and mashed carrots around the top. I’ll be darned if the queen didn’t see some sort of resemblance between her and my food arrangement. She screamed for me to be fired immediately. Now that I look back, I don’t see how I could have missed my mistake.”

Glasgow Roast Beef

Marinate a sirloin tip 3 to 4 days in 1 quart of red wine seasoned with 3 carrots sliced thin, 2 large onions sliced thin, 8 sprigs of parsley and celery leaves, bay leaves, sprig of thyme and 8 crushed pepper corns.

Remove and wipe dry. Rub with oil and salt. Cut a small pocket through the center of the tip. Stuff with equal parts seasoned, cooked chicken livers, mushrooms and lamb kidneys chopped very fine. Place foil over cavity to hold stuffing.

Tip and roast at 350 for 3 hours

Strain wine, heat and thicken with cornstarch and cold water. Add pan dripping. Serve with meat.

Braised Red Cabbage

Sauté 2 medium diced onions and 4 large diced apples in butter and 4 ounces sugar. Core and large dice 2 head of red (or green) cabbage. Add cabbage 4 ounces water, 4 ounces Red Wine and 8 ounces apple cider to onions and apples. Cover. Cook until tender, about 20 minutes.

The cabbage recipe ingredients can be cut in half or further for portion preference. It's always better the next day.