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Casserole

6 Birds or More 8 Small Onions 1/2 Small Cauliflower Divided in Pieces 1 Large Turnip Cut in Pieces 1 Beet Cut in Pieces 6 Small Carrots (French) 6 Small Round Potatoes 1 Cup Green Peas 1 Small Bit of Cabbage Salt and Pepper to Taste Line a tight fitting kettle with thin slices of salt pork larding; tie birds so as to retain shape and put in the kettle; spread the vegetables over the birds and cover top with thin slices of the larding.

No water will be required. Put on the tight fitting cover and set back on the range or bake in a slow oven for three or four hours. Use an earthen kettle if possible.