APPENDIX C: Seven-Day Stone Age Diet 277[N.B. Measurements given in these recipes are US equivalents.]
DAY I
Breakfast
SPECIAL SAUSAGE
Fresh minced beef, pork or lamb minced by yourself or the butcher.
Fresh herbs, i.e. sage or mint, chopped sea salt and black pepper to taste.
Potato flour as needed.
Mix first meat, herbs and seasoning together, press into spoon-sized
shapes and roll in potato flour. Alternatively, ask your butcher to make
these. He will if you ask for several lbs. at a time, and then they will be in
sausage skins, which you must then remove. Freeze individually and use
as required. To cook, fry in hot fat.
No supermarket substitutes.
BUBBLE AND SQUEAK
Cooked mashed potato (You can use left-over baked potatoes.)
Cooked green-leaf vegetables (cabbage, kale etc.), chopped
Salt and pepper to taste
Potato flour as needed.
Mix vegetables and seasoning together and either make small portions
by rolling in potato flour or put whole lot in frying pan and keep turning
until brown and crisp. Small portions freeze well.
Soup
FRENCH ONION
1 lb/455 g onions, sliced
1 pint (570 ml or 2 cups) stock (without thickener)
2 tbsp sunflower oil. Salt to taste.
Fry onions in oil until browning. Add stock and simmer for half an hour.
Main Meal
ROAST TURKEY AND VEGETABLES
Roast as much turkey as you like and eat with any vegetables you fancy.
Cook extra potatoes to use for day 2. Use the turkey’s giblets to make
gravy and stock for days 2 and 7.