KENTUCKY RECEIPT BOOK

side of saucepan it is done. When cold add to meat and mix well. Grease mold with butter and flour it; then make a hole in the center of loaf and put in y2 coffee cup of chopped champignons. Cook 2 hours. Serve hot with this sauce.

One quart of cream or rich milk, y2 teacup of butter, blended with 1 tablespoon of flour: season with salt and pepper. Boil until it thickens. Just before serving add y2 can of chopped champignons.

Lamb's Liver.

Slice liver V2 an inch thick, then roll in flour, seasoned with pep- per and salt. Have a hot skillet with melted lard and fry a chest- nut brown. Serve for breakfast with thin slices of breakfast bacon.

To Boil a Ham.

Fill the pot with water, put in the ham, fill all around with nice hay, add garlic, cloves, mace, allspice, thyme and pepper. Let it boil several hours until quite done and then add 1 quart of cider or wine.

Baked Ham.

Wash ham clean, wrap it in a bundle of hay and boil until done ; take it out and skin it ; take 2 flat sticks and lay in the bottom of a stovepan ; lay the ham on the sticks and make a batter of flour and water, spread all over the ham. Bake about 2 hours, then take the batter off and dress the ham.

Stuffed Ham.

After boiling the ham skin it. Have ready a dressing made of corn meal muffins or grated biscuit; add 1 moderate size onion chopped very fine, 1 or 2 leaves of sage, pepper and sugar to taste and a few celery seed. Make incisions all over the ham with a large knife and press down the dressing, then bake it.

Veal Loaf.

Three pounds of lean veal ground fine, 6 soda crackers pul- verized, 4 eggs, 2 tablespoons of thick cream, 1 tablespoon of butter ; season with black and cayenne pepper, salt, a little nutmeg, minced onion, chopped parsley, celery seed. Beat all well together. After it has been formed into a loaf rub 1 egg over the top of it and put in pan, cover with grated cracker crumbs and bits of butter. Put water in pan and baste as it cooks ; bake 2 hours. Serve with cream sauce. Have both hot. It is nice served with cream potatoes, green peas, asparagus or dressing of champignons.

Baked Ham.

Soak ham 6 hours in cold water; wash well and put on with enough cold water to cover. Boil, allowing 20 minutes to the pound.

KENTUCKY RECEIPT BOOK. . 71

Have ham wrapped in hay; when done set away until cold. Cover with a dressing and set in oven to bake.

To Roast a Ham.

After soaking 6 hours in cold water make a batter of flonr and water and cover ham. Lay it on 2 sticks in roasting pan ; when hock is loose take from pan, set away until cold; remove skin. Have a dressing made with 1 teacup of grated bread crumbs, 1 tablespoon of dry mustard, 1 heaping tablespoon of brown sugar, 1 dessert- spoon of allspice, 1 heaping teaspoon of cloves. Moisten with vine- gar, spread over ham and make incisions and press in some of the dressing. One cup of sherry wine may be poured over ham. Set in oven, bake a chestnut brown.

To Cook a Ham.

Soak ham in cold water about 10 hours, then wipe dry. Make a biscuit dough without shortening ; envelop entire ham, then place in a covered pan with cold water and cook inside of stove; add more water if necessary. Let it cook until the hock gets loose ; it is then done ; set away until next day ; remove the skin carefully ; make a dressing with more than % cup of cracker dust, 1 heaping tablespoon of dry mustard, 2 tablespoons of sugar, nearly 1% teacup of vinegar, salt and pepper to taste. Make incisions in ham, press in the dress- ing; pour over it % cup of sherry wine. Bake until a light brown.

Stuffed Ham.

Wash well and put on in cold water; let come to a boil, then pour off water and replenish with cold water, and if ham is old pour off water once more and add fresh cold water. Let boil, allowing 20 minutes to the pound. Set away until cold, then skin it; make a dressing with some cold grated biscuit, a dash of onion juice, a little brown sugar, pepper and salt ; mix well. Make incisions, press in the dressing and cover with bread crumbs.

Pork Tenderloin.

Slice tenderloin and broil on broiler, dredge with flour, add pepper and salt. When done pour over melted butter and serve hot.

Liver With Chestnuts.

Boil livers from 2 turkeys; when done mash fine, boil 1 pint of shelled chestnuts until soft ; blanch and mash to a smooth paste ; rub liver and chestnuts through a strainer; season with melted butter, lemon juice, pepper and salt ; spread on thin slices of bread.

Soak heart in salt water, then stuff with 1 heaping tablespoon of bread crumbs, seasoned with melted butter, onion juice, thyme,

72 KENTUCKY RECEIPT BOOK.

salt and pepper. It can be larded with slices of salt pork. Turn sev- eral times.

Kidneys Stewed.

Take 2 pairs of lamb's kidneys, split in two, trim sinews and fat from inside; cnt in small pieces, put in stew pan, cover with cold water and have it come to boiling point; repeat this 3 times, put 1 tablespoon of butter in frying pan ; stir well until a nice brown ; add 1 tablespoon of flour. Cook 3 minutes, then add y2 pint of stock or boiling water. Stir until it boils, then add 1 tablespoon of Worcestershire sauce, 1 tablespoon of mushroom catsup, salt and pep- per and the kidneys. Let them get hot, add 1 wine glass of sherry wine. Serve immediately.

To Boil Pigs Feet.

Put 1 set of feet in enough cold water to cover them. When half done add 1 tablespoon of salt. They require about 3 hours to cook.

Spare-Rib.

Wash meat and sprinkle on pepper and salt, then put in roast- ing pan; pour in 1 pint of cold water. Baste frequently. Cook un- til done.

Baked Spare-Rib.

Take 3 pounds of sparerib, wash it and dust with pepper and salt. Put in roasting pan with 1 pint of cold water, baste frequently. It requires about 1 hour and 15 minutes to cook. Half an hour be- fore it is done put in about 5 Irish potatoes cut in thick slices and brown in the gravy. Serve around the meat or in separate dish.

Boiled Spare-Rib.

Wash rib, dust with pepper and salt; put in kettle and cover with cold water; have on close-fitting top. Fifteen minutes before it is done drop in some dumplings with a spoon and boil rapidly. Prepare dumplings according to the recipe for boiled backbone.

Spare-Rib Pie.

Boil 2 pounds of sparerib until done; remove bones and dice the meat. Add 1 tablespoon butter, pepper and salt, put in a raw paste, have top on pastry. Cook a chestnut brown.

Pickle for Pork.

Four gallons of water, 1% pounds of sugar, 6 pounds of salt, 2 ounces of saltpeter ; boil and skim. When cold pour over pork.

Pickled Pigs Feet.

After cooking feet done place in a jar, cover well with vinegar and tie up securely; put a plate on top to weight them and keep

KENTUCKY RECEIPT BOOK. 73

down in vinegar ; they can then be dipped in batter and fried. "Will keep a long while.

Pigs Feet — Cream Dressing.

"When done remove largest bones; put in saucepan whole and add 1 pint of cream or milk, 1 dessertspoon of flour and 1 table- spoon of butter well blended, salt and pepper. After this comes to a good boil serve.

To Fry Pigs Feet.

When done remove large bones, press feet closely in a crock, making as compact as if in a mold ; when cold cut in slices and fry in batter made with % pint of flour, 1 egg beaten light, 1 teaspoon of salt, 1 teaspoon of lard, % teacup of buttermilk with a pinch of soda; add milk until of right consistency; dip feet in batter, fry a chestnut brown.

To Fry Hog Brains.

Take 1 pound of brains, skin and put in cold water with a lit- tle salt. Let it soak 1 hour, wash thoroughly, then have skillet hot ; with a large lump of melted butter add the brains. After they cook a while stir in 5 well-beaten eggs. When they begin to leave side of skillet they are done. Serve in a dish or on toast.

Take tripe, scrape and wash it, then soak 6 days in cold water, with a little salt, changing Avater frequently. Put on with water and cook all day. If you wish to keep it for some time cover with cold vinegar and put in a jar. To serve for breakfast make a batter with 1 well-beaten egg and flour, cut tripe in strips, fry in hot lard. To stew tripe cut in blocks and put in a saucepan with water and cook % hour, then add 1 coffee cup of cream, salt and pepper, 1 table- spoon of butter, 1 of flour well blended, stir well, cook about 10 min- utes. Can add 2 hard-boiled eggs chopped, a little made mustard and vinegar if desired.

To Fry Hog Brains.

Take 1 pound of brains, soak in cold water with 1 tablespoon of salt for 1 hour, then skin, leaving them whole ; roll in meal with pepper and salt. Fry in hot lard.

Squirrels Stewed.

Skin squirrels, wash thoroughly and put in cold water with 1 dessertspoon of salt, cut in quarters and let remain 1 hour. Put in frying pan some slices of salt pork, cut very thin; then the squirrels. Add to pan 1 dessertspoon of butter, salt and pepper and enough hot water to prevent burning ; cover and cook slowly until they are tender. When nearly done remove cover so water will evaporate, then add enough cream to moisten. Let them heat again. Serve very hot.

74 KENTUCKY RECEIPT BOOK.

Broiled Rabbit.

Prepare same way as pan-broiled rabbit; cook on broiler over charcoal embers. Serve with same kind of sauce on a hot dish.

Pan-Broiled Rabbit.

Skin and lay in salted water 1 hour, then put in pan, dredge with Hour, salt and pepper ; add 1 dessertspoon of butter, 1 dipper of cold water, baste often, turn occasionally; just before serving, mix 1 tablespoon of butter, 1 tablespoon of made mustard, 2 tablespoons of vinegar, pour over rabbit on dish. Serve with Ravigote sauce.

Hasenpfeffer.

Cut up rabbit and soak 1 hour in salt water, then cover with vinegar and let remain 12 hours. Put in kettle with water and par- boil, then add a dash of sugar and pepper, some allspice, cloves, a few thin slices of lemon and a little browned flour. Cook until done. It may be served hot or cold for luncheon.

Hasenpfeffer.

Take a 10-pound rabbit, cut into pieces and wash well, and put raw into an earthen pot. Mix % pint of blood, 1-10 quart of vine- gar, 3 pints of good red wine, 2 chopped onions, 2 bay leaves, parsley and cloves. Pour this on the rabbit and let marinate .for 2 days. Then put rabbit in roasting pan with 1-7 pound of bacon, cut into small cubes and some chopped onion. Roast a chestnut brown. Sprinkle 4 tablespoonfuls sifted flour over rabbit and stir well. Mix 1 pint of bouillon, 2 cubes of lemon to the marination liquid and boil until done. To the gravy add 1 gill of onion, 1 gill of champignons and glazed cubes of bacon, salt and pepper.

Roasted Rabbit.

Take a large rabbit, wash, make incisions and with larding needle insert small strips of breakfast bacon. Put in roasting pan and pour over 1 cup of sour cream, season with salt and pepper. Baste frequently and cook thoroughly done. This is a German re- cipe.

To Fry Rabbit.

Cut up rabbit, soak in salt water for 1 hour. Drain and dip each piece in sifted flour, season with salt and pepper, fry in hot fat a chestnut brown.

KENTUCKY RECEIPT BOOK. 75

The Selection of Fowls.

In choosing fowls select those that are heavy in proportion to their size. For fricassee, roast or boiled chicken a hen is best. For croquettes, highly seasoned entrees or soups a cock may be used. White flesh poultry, such as turkeys and chickens, require to be well done. Game with dark meat, such as canvas-back ducks, venison and almost all birds, should be cooked rare.

To Dress Poultry.

Poultry should be dressed as soon as killed, as the feathers come out more easily. To pluck poultry pull out 2 feathers at a time, with a quick motion toward the head. Remove pin feathers with the aid of sharp knife. To singe the fowls put in a pan, roll of lighted paper and singe the bird thoroughly, but use care not to scorch the skin. Take off the head and legs, cut open the skin on the back of the neck, disjoint the latter and cut off close to the body. Separate the crop carefully from the skin of the neck, remove that and the windpipe, insert one finger into the opening and loosen the organs from the breast bone. Be sure not to break the entrails or the gall bladder, but pull out all together,, for should it happen the chicken or fowl is almost ruined, as it imparts a bitter tasttr which spoils the delicate flavor.

To Truss a Fowl.

Push the legs up until the knees are above point of the breast bone, cross them at the tail and tie firmly. Put a skewer through body at the wings and thighs, press close to the body and tie across the back.

To Prepare Giblets.

Be careful not to use giblets unless sound. They should be a light color. Cut away any portion that has been discolored by the gall bladder and be careful it does not touch the meat. Cut through the thick muscle of the gizzard and peel it off, without breaking into the little gristmill inside. Put them in salted water 1 hour. Cook neck of fowl with the giblets. The legs and wing tips may be added to the stock pot after scalding and peeling.

To Stuff a Fowl.

Put fowl in a deep bowl, fill the breast with dressing until plump, but allow for expanding while cooking. Fold skin of the neck loosely back and fasten with a bird skewer. Have opening not more than 3 inches, can close by sewing with large darning needle and soft cotton. Leave long ends on thread.

76 KENTUCKY RECEIPT BOOK.

Roast Turkey or Chicken.

For a roast turkey or chicken cut through the skin of the leg 2 inches below the joint, break the bones by a light blow and draw out the tendons, picking them up with a stout fork. Leave on bits of leg bone until the fowl is roasted, then remove before serving.

Stewed Chicken.

Take 1 large chicken or 2 small ones, 2 tablespoons butter, 1 gallon of cold water, pepper and salt. Wash chicken and disjoint, put in pot with cold water. After it boils 30 minutes add pepper and salt. Prepare some dumplings, cut in narrow thin strips. Fif- teen minutes before chicken is done drop in dumplings with a spoon ; also add the butter ; boil rapidly. Serve in a hot dish.

Chicken a la Hollandaise.

Remove the breast bone of a large young fowl, rinse inside with 1 teaspoon soda and water, wash thoroughly and wipe dry. Fill the cavity with a force meat of pate de foie gras and put in roasting pan with y2 pint cold water, dust with pepper and salt and spread on chicken 2 teaspoons butter. "When half roasted prepare a batter as for fritters and pour over the fowl, and when dry pour over bat- ter until thickly coated and a chestnut brown. Cut meat into pieces as for fricassee. Serve slices with melted butter and lemon cut in quarters.

Chaud-Froid of Chicken.

Cut a cold boiled chicken into smooth joints, remove the skin. Mask each piece with Bechamel sauce and arrange on lettuce. Mix sliced cucumbers, diced beets and chopped tarragon with white crisp lettuce and put in center of dish. Serve with mayonnaise dressing.

Chicken Pie.

Take 1 large chicken or 2 small ones. Cut in pieces and' wash in cold water. Put chicken in pot with enough cold water to cover it. Cook until done. Add 2 tablespoons butter, pepper and salt, thicken with a little flour if needed.

Pie Crust.

One and one-half pints of flour, 1 heaping kitchen spoon of lard, enough ice water to moisten dough, % teaspoon of salt. "Work with silver spoon only long enough to make pastry hold together. Roll in thin sheet, line a pudding dish, reserving enough for the top ; set in oven, cook a delicate brown ; also cook pastry to cover top of pie. When ready to serve pour in the chicken, put on top. Serve imme- diately.

Chicken a la Terrapin.

Three pints of cold boiled chicken, 3 hard-boiled eggs, 3 heap- ing tablespoons of flour that has been browned, % pint of chicken

KENTUCKY RECEIPT BOOK. 77

stock, 1 pint of rich milk, 1 wine glass Madeira wine, 1 even tea- spoon of salt, 1 cup of butter, a dash of cayenne pepper, y2 teaspoon mace. Mince the chicken fine; rub eggs through a sieve, melt but- ter in a saucepan, then add flour, stock and milk (the latter must be scalded), then the chicken in which all the seasoning has been well mixed, with the eggs. Cook slowly half an hour on the back of range. When ready to serve add the wine. Serve on toast.

Roast Chicken.

Select a young, plump chicken, wash, draw the tendons in the leg, put a little soda inside of chicken and rinse several times; put a little butter on the breast of chicken ; dredge with flour, add pep- per and salt ; put in roasting pan, add 1 dipper of cold water. Baste frequently, add a little more water if needed. It requires about 2 hours to cook. Half an hour before chicken is done put in a skillet 1 tablespoon of butter and lard mixed, enough rolled bread crumbs for dressing, 5 tablespoons of chicken stock, a little minced onion, pepper and salt ; stir until tolerably brown, then stuff the chicken ; return to pan for half an hour. Kemove from pan and add 1 dessert- spoon of flour, stir until smooth. Have giblets chopped and add to gravy.

To Broil Chicken.

Wash chicken and put in pan with breast upward ; put on bits of butter ; dredge with flour. Add pepper and salt and 1 dipper of cold water; after cooking a while turn them over and baste frequently; cook a delicate brown; add more butter to pan for gravy. Serve very hot.

To Broil Chicken.

Put chickens in a hot skillet, after dredging with flour, pepper and salt; there must be 1 heaping tablespoon of melted butter for each chicken. Press down with a flat iron. Turn frequently. Add more butter and serve as a gravy. Have dish hot and serve imme- diately.

Chicken Curry.

One chicken, 2 tablespoons butter, 1 onion, 1 tablespoon curry powder, 2 ounces sweet almonds, y2 teaspoon salt, 1 dessertspoon lemon juice, Y2 pint of water. Cook the sliced onion in the butter, but it must not brown. Then add the chicken cut in pieces and sprinkle on the curry powder, stir and cook it 5 minutes. Blanch almonds and pound with a little water ; when fine add remainder of water and grind. Strain this through a cloth and add to chicken with salt and. simmer until tender. When ready to serve add lemon juice. Serve with rice. Veal may be prepared in the same way.

To Broil Chickens or Birds.

Put on chickens, pepper, salt and bits of butter, place in the pan

78 KENTUCKY RECEIPT BOOK.

and add a little cold water. Baste frequently and pour over melted butter when ready to serve.

Chicken Livers en Brochette.

Take 12 chicken livers cut in half. Soak well in salted water 1 hour, then parboil them. Have an equal number of slices of break- fast bacon, cut very thin. Alternate the livers and bacon on a skewer. They are nice broiled on a broiler. Cook in a pan. Do not parboil them. Add a little water to prevent burning and put on bits of butter, pepper and salt. Cook until done. Serve on a hot dish. They are nice served for breakfast.

Dressing for Fowls.

Take stale bread, roll fine. Have a skillet hot with 1 dessert- spoon of melted butter and % dessertspoon of lard. When hot add the crumbs, a dash of onion, 5 tablespoons of stock from fowl. Sea- son highly with salt and pepper. To this dressing may be added, 1 pint of raw oysters and cook until done, or 1 pint of pulverized chestnuts may be added. In that case omit the oysters. It requires about 30 minutes for dressing to cook.

Smothered Chickens.

Take 2 chickens, size of broilers, and prepare in usual way. Put them in pan, flesh side up, dredge with flour, add pepper, salt and 1 tablespoon of butter; put in bits on chickens and % pint of cold water. Set in oven to cook, baste every few minutes with the drip- pings. If it is too reduced add a little warm water. When half done reverse chickens and continue to baste; cook until tender and a chestnut brown. Serve on a hot platter, pouring over 1 tablespoon of melted butter.

Salmi of Duck.

Take a pair of wild ducks, using either teal, widgeon or wood ducks. Roast in pan, then cut in small pieces. Eemove all bones, crush bones and put in saucepan with trimmings from duck, add 2 wine glasses of sherry, 1 quart of Spanish stock, 1 pint beef stock, 1 bay leaf, 3 cloves, 4 pepper corns, y2 onion sliced, 1 teaspoon pars- ley. Cover saucepan and boil gently 1 hour. Strain and add 1 tablespoon butter, juice of % lemon. Have slices of fried bread put on the duck; pour over hot gravy and serve with plum jelly.

Teal Duck.

Teal duck when roasted has a dressing made with bread crumbs, seasoned with minced onion, celery chopped, pepper and salt. Garnish with watercress. Serve for dinner with grape jelly.

Wild Turkey.

Wild turkey is preferable to any of the large game birds and is prepared similarly to the domestic turkey. Roast turkey and stuff

KENTUCKY RECEIPT BOOK. 79.

with boiled chestnuts pulverized or a veal forcemeat or rolled bread crumbs, seasoned with minced onion, butter, pepper and salt, mixed with drippings from the pan.

Meat Souffle.

Make 1 cup of cream sauce, season with chopped parsley and a dash of onion juice. Prepare 1 cup of chopped chicken or veal and add to sauce. When hot add beaten yolks of 2 eggs, cook 1 minute and set aside to cool. When cool add the stiffly beaten whites. Bake in buttered pudding dish 20 minutes. Serve at once with cham- pignon sauce.

Chicken Panada.

One coffee cup of roasted or boiled chicken, pounded to a paste, % cup of stale bread crumbs and enough hot stock from chicken to make a thick gruel, add a pinch of salt. Boil 1 minute and serve hot. If using a roasted chicken boil the bones with enough cold water to obtain the stock. Serve for ill or delicate persons.

Marengo Chicken.

One young chicken, 1 tablespoon of olive oil, 2 tablespoons of chopped celery, 1 teaspoon of chopped parsley, 1 teaspoon of minced onion, juice of % lemon, 1 teaspoon of salt, a dash of cayenne pep- per. Disjoint chicken and put in saucepan with enough cold water to cover, and the salt. Stew until done, then add rest of ingredients. If gravy is too thin thicken with 1 teaspoon flour made into a paste with cold water. Cook a few minutes and serve.

Cream Turkey Hash.

Have 2 pints of cooked turkey breast, 1 pint of cold water, 1 cup of cream, 1 tablespoon butter, 1 dessertspoon flous, a dash of onion, pepper and salt. Cut turkey in small blocks and put in sauce- pan with the water, onion juice, pepper and salt. Add a little more water if needed ; cook about 20 minutes. Then add butter, cream and the flour made into a smooth paste with water ; boil a few minutes. Serve on thin slices of hot toast or in a dish for breakfast or luncheon.

Chicken Pie.

Wash chicken in cold water, then disjoint and put in pot with enough cold water to cover ; cook until done. Make a crust, roll in sheet and line a pudding dish, reserving some for top. Put chicken in raw crust, adding 2 tablespoons butter, cut in small pieces, pep- per and salt, some raw pastry cut in narrow strips may be added to pie, then put on the top, prick with a fork. Set in oven to cook.

Turkey Hash.

One pint of turkey that has been put through the grinder. 1 pint of cold mashed potatoes, 1 teacup of cream, 1 kitchen spoon of

80 KENTUCKY RECEIPT BOOK.

butter, pepper and salt to taste. Put in baking dish to cook, sprinkle bread crumbs on top with bits of butter. Cook until a light brown.

Dressing for Turkey or Goose.

Take 60 large chestnuts, scald and peel them; put in saucepan with 2 ounces of butter, a dash of onion and a sprig of parsley, pep- per and salt. Chop this dressing fine; add to it 1 pint. of good stock and stew until thick. Then stuff the fowl. If cooking a goose add some currant jelly to the gravy.

For Broiled Chickens.

In serving broiled chickens pour over a brown champignon sauce, as that is considered better than the white sauce, when serving with chickens or any other meat.

Pan Broiled Chickens.

Prepare chickens as usual and place them in a pan. Dredge with flour, salt and pepper, add 1 dessertspoon of butter and 1 dipper of cold water. Baste often, and if water becomes too reduced add a little hot water. Reverse chickens several times and cook until a chestnut brown. When done pour over 1 tablespoon of butter and serve on a hot platter. A few chopped champignons, boiled in their liquor in a saucepan and served with chicken, are quite an addition.

Roast Wild Duck.

Prepare duck as usual and put in roasting pan with % pint cold water; season with pepper and salt. Bake in a hot oven. Make a dressing with chestnuts, prepare in skillet, then stuff the duck. Baste frequently with butter moistened with hot water. Serve on a hot dish with slices of lemon and have in gravy boat a gravy enriched with 1 tablespoon currant jelly and 2 tablespoons of sherry wine.

Stewed Duck.

Prepare duck by cutting them same way as for chicken fric- assee. Cut a few thin slices of salt pork and place in bottom of stewpan, then place on pieces of duck, cover and stew slowly 1 hour. Season with salt and pepper and a little green sage finely minced, y~2 of small onion chopped. Stew 39 minutes longer, then add 1 heap- ing tablespoon of browned flour made into a paste with cold water. Let it boil up, then serve with plum jelly or French peas.

Chicken and Macaroni.

Boil chicken until tender, then remove all bones and mince the meat fine. Take y^ pound of macaroni, break into pieces "an inch long and cook in salted water until tender. Butter a deep pudding dish and cover with the layer of the macaroni, then a layer of chicken, bits of butter, pepper and salt, then a little chicken stock to moisten ; add another layer of the macaroni and another of chicken

KENTUCKY RECEIPT BOOK. 81

with butter until all has been used. Pour over the whole 1 cup of rich cream and bake 30 minutes. Serve on a hot platter.

Roast Duck.

Pick the duck, draw, cleanse thoroughly and dry. Place duck in baking pan with % pint of cold water, season with pepper and salt. One hour before it is done remove from pan and fill with a bread dressing, seasoned with onion, pepper and salt and 1 table- spoon of butter. When almost done baste with butter and flour fre- quently. Make a gravy with the neck and gizzards by putting them in 1 quart of cold water and boil until reduced to 1 pint. "When done the giblets may be chopped fine and added to gravy. One table- spoon of Madeira or sherry wine may be added with a dash of onion and cayenne pepper. Strain gravy through a sieve, pour a little over ducks and the remainder in a gravy boat. Serve ducks with plum or currant jelly. It requires more than 1 hour to roast a large duck, about 35 minutes for a small one. These rules apply equally to the cooking of tame geese. If ducks or geese are tough parboil until tender. Then season and stuff the fowl and put in roasting pan to cook.

Roast Turkey.

Wash turkey and rub with salt and pepper, dredge with flour and put 3 slices of breakfast bacon on breast of turkey, 1 link of sausage in pan with 1 quart of water. It requires 3 hours to roast a large turkey. Baste frequently. One hour before turkey is done put in a hot skillet 1 dessertspoon of lard, 1 tablespoon of butter; add enough rolled bread crumbs for dressing with 5 tablespoons o£ turkey stock; stir constantly, add pepper and salt; cook a chestnut brown, then stuff turkey and cook % hour longer ; 1 pint of oysters may be added to dressing in skillet if desired. If any dressing is left add to gravy with the giblets, or roasted chestnuts ma.v be pul- verized and added to dressing ; in that case omit the oysters.

Roast Duck.

Wash duck and rub with salt and pepper ; put in roasting pan with 1 pint of water. When half done dredge with flour; baste often. One-half hour before duck is done put in a hot skillet 1 table- spoon of butter and lard mixed, enough bread crumbs for dressing, 5 tablespoons of stock, a dash of onion, season highly with pepper and salt; stir until a chestnut brown, then stuff duck and put back in pan. Cook % hour longer. Serve with currant jelly. Add any crumbs left to gravy, also giblets.

To Roast Canvas-Back Duck.

Having trussed the ducks put in each a thick piece of soft bread that has been soaked in port wine; place them before a quick fire, roast 1 hour. When ready to serve pour over the juice of 1 orange,

82 KENTUCKY RECEIPT BOOK.

juice of 1 lemon. Serve very hot with the gravy from ducks; also have gravy in boat made with 1 tablespoon of butter and 1 dessert- spoon of flour blended, the giblets rolled in flour, diced and added to gravy. Serve with currant jelly.

Roast Turkey.

Wash the turkey thoroughly and rub with a little salt and pep- per; have ready a filling made of bread toasted until crisp and moistened with water. Season highly with pepper, a piece of but- ter and a little salt. Put into a pan with 1 quart of water. Dredge the turkey with flour and baste frequently. It requires 3 hours to cook a large turkey ; a small one IV2 hours. Cut up the giblets and serve in the gravy, which will be thick enough from the flour with which the turkey was dredged.

Boiled Turkey.

Have the turkey nicely cleaned and placed in salt water for a few minutes, then fill with a stuffing of bread, butter, salt, pepper and parsley. Tie the legs and wings and then pin up in a cloth. Drop a little salt in the water, which should not boil too fast. Serve with drawn butter and 4 eggs chopped and some parsley. It may be served with oyster sauce.

To Roast Ducks.

Wash the ducks and rub with salt and pepper; put them in a pan with 1 pint of cold water and cook 3 hours. Toast the bread for the filling and crush with a rolling pin. Season highly with pepper, salt and chopped onion. Baste often.

To Roast a Goose.

Prepare the same as for ducks. Sage, thyme and parsley may be added to the dressing. It requires only a little butter. Cook 3 hours. Remove nearly all fat that drips from the goose, as it will make the gravy too oily. Add the giblets to the gravy.

Deviled Turkey.

Place the wings and legs of cold turkey on a greased gridiron and brown slowly on both sides. When done place on a hot dish and pour over it a sauce made of one dessertspoon each of vinegar, mustard, pepper sauce and currant jelly. Season with pepper and salt.

Giblets With Sauce.

Take 6 chicken giblets, put in saucepan with 1 dessertspoon of butter and y2 slice onion. Let them brown, then add 1 quart of soup stock and 1 small turnip sliced, 1 tablespoon of rice, 1 small carrot chopped fine, salt and pepper, boil y2 hour, then serve.

KENTUCKY RECEIPT BOOK. 83

Chestnut Dressing for Turkey.

Remove the shells and skins from 2 quarts of large roasted chestnuts, mash them, add 1 ounce of melted butter, season with salt and pepper. If desired, can add 1 teaspoon of olive oil. Mix well and stuff turkey as with bread dressing.

Pishpash of Lamb.

Cut lamb from bone and chop, put a layer in bottom of baking dish, then layer of thinly sliced tomatoes and a layer of stale bread crumbs ; season with salt, celery salt and pepper ; have bits of but-, ter over top and enough new milk to moisten. Bake about 20 min- utes.

Meat Balls.

Grind lx/4 pounds of round steak, ^ pound of salt pork, 5 crackers. Mix meat with 1 chopped onion, 2 eggs and 1 pint milk, season with pepper and salt. Fry in hot butter.

Quail a la New Orleans.

Dress as many quails as there are to be covers. Dry them and put the liver inside again with 1 heaping teaspoon of butter and salt to taste. Wrap each bird in 2 thin slices of salt pork; tuck a leaf of sage under the wing. Wrap each bird in well buttered thick white paper. Roast half an hour in hot wood ashes. Remove the paper, serve with gravy and add to it 1 wine glass of Sauterne wine. Serve with French peas.

Broiled Squab.

The bird should be full grown. Singe, draw and split down the back. Crack the large bones, flatten and season with salt and pepper and broil slowly. ' Serve on dry toast with hot melted butter poured over. Garnish dish with watercress.

Wild Turkey or Wild Goose.

Pluck carefully, not to tear the skin. Draw and wipe, but do not wash it. Cut off head and truss like fowls (larding improves them, or can fasten thin slices of fat pork over the breast or put 2 tablespoons of butter in each bird, either way is good.) Baste every 5 minutes. Parboil the liver and pound to a paste with butter, cayenne pepper and salt. Toast nice slices of bread, remove the crust and spread with this paste about 10 minutes before serving. Place on the birds and serve with brown gravy.

Wild Grouse.

Is prepared similarly to the domesticated ones, except they should be seasoned more highly. They are nice stuffed with chest- nuts.

Stuffed Partridge.

Wash birds and leave them whole. Put in pan, dredge with

84 KENTUCKY RECEIPT BOOK.

flour, pepper and salt, put bits of butter on top of each bird. Pour in pan 1 dipper of cold water, cover and let steam half an hour, then have rolled bread crumbs, a few chestnuts cooked and pulver- ized. Add to this 1 heaping tablespoon of butter, pepper and salt. Brown it a little in skillet, then stuff bird and set in oven to brown. If water evaporates add a little hot water. Remove birds when done ; add 1 tablespoon of butter and 1 dessertspoon of flour, well blended; add to gravy, stir until smooth ; pour over birds when ready to serve.

Broiled Partridge.

"Wash partridge, put in pan, dredge with flour, add pepper and salt and bits of butter on top of each bird ; pour in 1 dipper of cold water, cook slowly and baste every few minutes, turning birds oc- casionally. Add a little more hot water if needed ; cook until done ; add 1 tablespoon of butter and 1 dessertspoon of flour well blended ; put birds on a hot dish; stir this gravy until smooth; then pour on birds and serve.

To Roast Goose.

"Wash the goose and rub with salt and pepper, put in roasting pan, dredge with flour. Cook 3 hours ; % hour before it is done put in a skillet 1 tablespoon of butter, a little lard; when melted add enough bread crumbs for dressing, a dash of onion with 5 table- spoons of the stock from the goose. Stir until a chestnut brown; then stuff the goose a'nd put back into pan ; skim off nearly all the grease from gravy, adding to it any crumbs that are left with the giblets, cut into dice. Serve with apple sauce.

Boiled Turkey.

Have turkey washed and put in salted water a few minutes, then fill with a dressing made of rolled bread crumbs, a dash of onion, pepper and salt. Tie the legs and wings, then pin up in a cloth; put a little salt in the water. A large turkey will require 3 hours, boiling all the time, but not too rapidly. Serve with drawn butter and 4 hard-boiled eggs chopped; oyster sauce is also nice served with boiled turkey.

To Fry Chicken.

Cut up the chicken and put in cold water with a little salt ; let it stay 1 hour, then wash off in clear water. Dip pieces of chicken in sifted flour with plenty of black pepper. Have hot lard in a skil- let ; fry a light brown. Make a biscuit dough and cut in long straight pieces and cook.

To Make the Gravy — "When the chicken is done take out and put in the skillet 1 tablespoon of flour ; when it is well mixed add 1 cup of sweet milk, salt and pepper, stirring all the while. This is to be served with the chicken.

KENTUCKY RECEIPT BOOK. 85

Pluck carefully not to tear the skin, draw and wipe, but do not wash it. Cut off head and truss like fowls. Larding improves them or can fasten thin slices of fat pork over the breast or put 2 table- spoons of butter in each bird; either way is good. Baste every 5 minutes, parboil the liver and pound to a paste with butter, cayenne pepper and salt. Toast thin slices of bread, remove the crust and spread with this paste about 10 minutes before serving; place on the birds. Serve with a rich brown gravy.

Roast Quail.

Rinse quail in ice water and steam over boiling water until tender. Dredge with flour, put on bits of butter liberally, add pep- per and salt, put inside of oven and cook until a chestnut brown. Thicken gravy with green grape jelly, garnish with parsley. Any kind of fowl may be cooked in same manner.

Smothered Grouse.

Split in half, wash thoroughly, rub well with salad oil and salt, brown delicately, then set on back of range to steam. Add 1 cup of brown stock to pan, let it simmer a while, then pour on birds. Serve with French peas.

After cleaning the snipe, remove skin and eyes from the head, draw it down to the legs and skewer the bill through the lower part of the legs; pin a thin slice of larding pork around each bird and string them on a skewer. Season with salt, cayenne and black pepper. Roll the ends in melted butter or salad oil. Broil on either side 5 minutes. Serve on hot toast moisten with Maitre de Hotel butter. Garnish with watercress.

Roasted Snipe.

Prepare same as for broiling snipe. Roast 10 minutes in hot oven. Mince hearts and livers fine, adding 1 teaspoon butter, 1 tea- spoon chives, salt and pepper. Spread slices of stale bread with this paste, a few fresh crumbs on top ; set in hot oven 3 minutes. Place birds on this toast. Garnish with watercress. Serve gravy in bowl. Plover, reed or woodcock, prepare same way.

Potted Grouse.

Prepare grouse as for roasting, season highly, add 1 dessert- spoon of butter for each bird and dot with the butter. Allow 1 wine glass of claret for 1 pair of grouse. Tie two folds of buttered paper over. Bake 1 hour in moderate oven. Pack 1 pair of grouse in china pot, cover with clarified butter, keep in a cool place ; reheat for breakfast or lunch.

86 KENTUCKY RECEIPT BOOK.

Roast Pigeon.

To roast pigeons, prepare same way as for roasting chickens, if they are tough, steam 30 minutes before placing them in roasting pan. In roasting allow 1 heaping teaspoon of butter for each bird. Serve on hot toast or on a hot platter.

Pigeon Pie.

Use 4 young pigeons for making pie. Parboil birds and prepare same as for chicken pie.

A^AT AND FBSfH SAUCI

To Prepare Roux.

The foundation for nearly all common sauces is a roux.

Melt 1 tablespoon of butter in a saucepan until it begins to change color, then add 2 tablespoons of flour and stir briskly. Add 1 pint of hot milk, or milk and water in equal proportion, or water, pour in slowly, beat hard, add % teaspoon salt, y2 saltspoon white pepper and a. dash of cayenne. When ready to use, add 1 heap- ing tablespoon butter and let it melt in the sauce. This is ex- cellent for plain white sauce, or drawn butter sauce.

For Brown Sauce.

Use the above recipe, but allow the flour and butter to brown. Use for soups, stews or gravies for meat and fish.

Brown Mushroom Sauce.

Two tablespoons butter, % teaspoon onion juice, 3 tablespoons of flour, 1 cup of brown stock, % teaspoon of salt, % teaspoon pepper. Cook onion in butter until a light brown. Remove onion and stir butter until well browned, add flour with the seasoning. Brown the flour, add stock gradually. Chop % cup mushrooms and simmer for a few minutes in their liquor. Add to sauce when ready to serve.

Mint Sauce.

Six tablespoons of vinegar, 3 tablespoons of mint, 2 teaspoons of powdered sugar, 1 teaspoon of salt; mix well. Let stand 1 huiir before serving. Serve with lamb.

Mint Sauce.

Take a handful of mint, rinse in cold water, chop very fine, then put in saucepan % cup of vinegar, 2 dessert spoons of granu- lated sugar and the mint. Let it simmer 10 minutes. It can be used hot or cold for meats.

KENTUCKY RECEIPT BOOK. 87

Sauce for Lamb or Mutton.

One coffee cup of chopped raisins, 1 teaspoon salt, 2 table- spoons granulated sugar, 1 handful of fresh mint, 5 tablespoons toma- to catsup. Put all ingredients in chopping bowl, exceot tomato cat- sup, chop fine, add the catsup and serve cold with meat.

Brown Sauce for Beef.

Heat 1 coffee cup of stock, blend 1 tablespoon of butter, and 1 tablespoon flour, add to the hot stock, with 2 cloves, 1 bay leaf, 1 teaspoon of chopped onion, 1 teaspoon chopped parsley. Cook for a few minutes. Strain and serve hot with cannelon of beef, or rolled beef.

Wine Sauce For Meats.

Three-fourths pound of butter, 1% pints of jelly, 3 tablespoons of brown sugar, 1 tablespoon of allspice, 1 quart of wine. Mix in- gredients well ; cook tolerably thick, stirring all the time. This is delicious served with venison, lamb or mutton.

Tomato Sauce.

Put in saucepan % can of tomatoes, % small onion, 6 cloves. Boil 30 minutes, then strain. Have in frying pan 1 kitchen spoon of butter, when melted add 1 heaping tablespoon of flour ; mix until smooth, add the tomato juice and 1 pint of stock. Let come to a boil. Serve with meats or croquettes.

Tomato Catsup.

Take % bushel of ripe tomatoes, wash them and cut out im- perfections. Put in porcelain kettle with 6 sliced onions. Boil till thoroughly done. Rub through a sifter, return juice to kettle and add 1 quart best cider vinegar, ^4 pint of brown sugar, 1 tea- spoon cayenne peper, 2 heaping teaspoons black pepper, 1 tablespoon of celery seed, 1 tumbler of grated horseradish, 1 heaping teaspoon of salt, spices of all kinds. Put in a muslin bag, cook tolerably thick. Have bottles hot and put in the catsup, seal at once.

Lamb Dressing.

Two-thirds cup of black molasses, yi cup of catsup, 1 dessert spoon of allspice, 1 dessertspoon of cloves, onion, bread crumbs, pep- per, salt and brown sugar. Half an hour before the meat is done, make incisions in it and stuff with bread crumbs, a little onion, pep- per and salt. Stick in some cloves, then cover top with bread crumbs, brown sugar and crumbs again. Pour over some of the molasses and catsup; add allspice to the gravy after skimming off all grease. If necessary add to it a little hot water. The meat must be in a covered pan while cooking. Baste frequently.