Favorite recipes from the kitchen

Walter Alston's

Spitted Grouse

Known to his friends as "Smokey" because he was a fastball pitcher while in high school. A native of Ohio, Walt was a big, quiet man whose hobbies were hunting and woodworking. As a manager for the Dodgers since 1954, he kept them perennially in the National League pennant races. He had been' fired' so sften without losing his job that he figured the "experts" were the ones on the hot stove.
Work the salted butter in a dish with as much lemon juice as the butter will pick up. Put this insde the bird with a a sprig of parsley. Season the grouse with salt and pepper. fasten the salt pork over breast. Put the grouse on spit and grill over a good fire for 20-25 minutes, basting with a mixture of the sweet butter and wine blended together. Cooking time for bird will depend on size and how well done you like it. When nearly done, remove salt pork from breast and sprinkle bird with tablespoon of flour. Return to fire and let brown. Serves 2.

Gil Hodges'

English Roast

Gil Hodges was one of the most popular ballplayers in history. While with the Dodgers, he was one of their all-time greats as a first baseman. Gil, one of the strongest men in baseball, was an avid hunter. The Hoosier, who played every position except pitcher during his tenure with the Dodgers, again proved his versatility in the kitchen.
Have your butcher tie sirloin tip in shape for spitting. Rub meat well with plenty of salt and freshly ground pepper, put on spit close to very hot fire for 15-20 minutes, then move away from fire and grill for 50-60 minutes. For sauce: Dice fresh mushrooms and brown in butter over brisk fire. Reduce heat, sprinkle with four and stir until smooth. Add Bovril beef extract, blend in, then add claret wine. Season to taste. T0 serve: Slice meat across grain, arrange on plate and pour sauce over it. Serves 5.

Don Drysdale's

Steamed Fish

Towering right-handed fireball ace of the Dodgers, Don was the Pitcher of the Year in the major leagues in 1962 when he led the National League with 25 victories, 314 innings pitched and 232 strikeouts. On his fishing trips, Don stuck to the simple camper's delight such as sliced potatoes and either bass, trout or blue-gill cooked over an open fire. For a change of pace, he passed on an old recipe he picked up on one of his rod-and-reel vacations. It is supposedly the improvisation of an early sourdough pioneer who'd lost his only cooking utensil.
Clean and scale fish, leaving head and fins on. Season with salt and pepper. Roll each fish oiled paper or foil. Wrap 3-4 fish thus prepared in a bundle of newspapers, and soak in water long enough to completely saturate the papers. Bury well in hot embers, cover with more embers adn let steram for about 20 minutes. Serves as many as necessary, allowing one fish per person.

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