|Tomato juice||2 Cup (32 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Garlic/One onion||1 Clove (5 gm)|
|Deep fat||4 Tablespoon|
|Pepper red||To Taste|
|Black pepper||To Taste|
|Dry mustard||1⁄2 Teaspoon|
|Worcestershire sauce||4 Tablespoon|
Split birds down back, and brown in deep fat.
Pour off all fat and pour the following sauce over then.
Cook slowly for about 2 hours, basting frequently with the sauce: Heat tomato juice slowly, adding vinegar as it heats.
Then add butter.
Chop a clove of garlic into this and stir (a hint of garlic is all that is needed).
Add liberal amounts of red pepper, black pepper, salt, and Worcestershire sauce to taste.
Add dry mustard.