Kentucky receipt book

Cut the lobster into 4 pieces cross ways. Take off the claws without breaking ; then put the pieces on the fire with a pint or more of white wine, some garlic, thyme, parsley in branches, pepper and salt. Stir once in a while. In about 40 minutes remove the pieces from the fire, dry them and put into another saucepan. In still another saucepan fry some shallots and onions in butter, add 2 tablespoons of flour and make a roux. Add the stock in which the pieces have been boiled and let it cook 10 minutes longer, stirring often. Add half pint of good tomato sauce. If too thick, add some of the stock and cayenne pepper. When done add the lobster and stir on the stove a few minutes and they are ready to serve. Use the claws to garnish. Shad Roe. Put 1 or 2 pounds of roe in enough cold water to cover them, with 1 tablespoon of salt. Let them remain more than 1 hour ; wipe dry, dip in sifted meal, season with pepper and salt ; then fry in hot lard, but not too rapidly or they will harden. Serve for lunch or tea. Breaded Shad Roe. Parboil the roe in salted water until tender ; drain and wipe dry ; then dip in beaten egg and sifted bread crumbs; fry in hot lard until a deep brown ; drain on brown paper. Serve with either cucumber or tomato sauce. Fried Scallops. Wash scallops and dry them on a cloth, roll first in flour, then dip in beaten egg and fine dry cracker crumbs. Shake off loose crumbs, put in frying basket, fry in hot lard. ' Serve on hot dish. Baked Bed Snapper. Cleanse a 4-pound fish and remove the back bone, rub inside with salt and pepper ; grease fish pan with lard and place fish in it, pour 1 can of tomatoes, 1 tablespoon butter cut in small pieces, pepper and salt. Bake in oven 1 hour. Put fish on a hot platter, pour over this sauce and serve with potato croquettes and beaten biscuit. Almost any large fish may be baked and prepared in the same way. Turbot. Take a 4-pound white fish, boil until tender, bone and sprinkle with salt and pepper. For the dressing, boil 1 pint of rich milk, add to it 1 slice of onion and 2 sprigs of parsley, then put through a fine sieve, return to saucepan, add to it 3 tablespoons of butter and 3 tablespoons of flour worked to a cream, and 2 eggs. Put in a baking dish a layer of fish and 1 of sauce, alternating until dish is full. Cover with bread crumbs and bits of butter. Bake 1 hour and serve. Broiled Scrod. Take 4 pounds of scrod, prepare as usual. Rub broiler with fat pork, and broil inside of fish .first, cook about 20 minutes, serve with melted butter seasoned with salt and pepper. Salmon Bone Broiled. In filleting a fish to be broiled, leave more than half an inch of meat on the backbone; rub well with salt and cayenne pepper, and broil over a clear fire. This fish is nice for breakfast, prepare by filleting. Broiled Halibut. After preparing fish, cut in slices 1 inch thick, place in melted butter for half an hour then roll in flour. Broil 10 minutes over a clear fire. Serve on a hot dish, with drawn butter sauce. Garnish with slices of lemon and sprigs of parsley. To Stew Fish. Rub fish with salt and pepper and put in a pan with 1 pint of water to fish weighing 5 pounds. When half done season with salt and pepper, % pound of butter, 1 teacup of flour, parsley and thyme. This can be stirred into a pint of oysters, or the oysters may be omitted. Serve with gravv in a dish. Instead of oysters, six hard boiled eggs sliced may be used. Cod Fish Balls. Take cod fish and soak at night, then boil to pieces and pick into shreds. Take out all the bone and let it drain. To one pound of fish allow 1 dozen Irish potatoes boiled and mashed very fine. Season with pepper, salt and 1 teacup of sweet milk. Break in 1 egg, then mix all well together. Make into balls and bake a light brown. Stewed Cod Fish.