OK here’s the second recipe:
Stewed chicken
Take the varicose veins of an aged chicken and wind them around the bones. Lay the flesh of the bird aside for private consumption the next day. Stick veins and bones in shallow pan and allow to simmer for a while then serve in white sticky sauce. The latter can be procured in desired quantity from the Calgary Bill Posting Company Limited.
— Bob Edwards Summer Annual 1923 (as found in Irresponsible Freaks Highball Guzzlers and Unabashed Grafters: A Bob Edwards Chrestomathy edited by former Fast Forward columnist James Martin.)
You can find the first recipe in this series bread pudding here .
