Kentucky receipt book

Boil 1 pint of oysters 3 minutes in their liquor, then drain them dry ; cut each oyster in 6 pieces. Make a cream sauce with 1 cup of cream or half milk and half cream, 1 tablespoon of corn starch dissolved in a little cold water, 1 tablespoon of butter; add to boiling cream also the butter and 1 saltspoon of salt, ^ saltspoon of white pepper, ^ teaspoon of celery salt and a dash of cayenne pepper. Mix well, add oysters to sauce; when cool form into rolls, dip in beaten egg and cracker crumbs; fry in hot lard. Oyster Pate. Blend 1 tablespoon of butter and 1 tablespoon of flour and put in saucepan. Add 1 teacup of cream and 1 pint of oysters, pepper and salt; cook until the oysters curl. Have pate shells ready; fill with the oysters. Serve very hot. Fricasseed Oysters. Twenty-five large oysters, 2 ounces of butter, 1 tablespoon of flour, yolks of 2 eggs, a little salt and cayenne pepper, 1 teaspoon lemon juice and a little nutmeg. Put oysters on the fire in their own liquor; the moment they begin to boil turn them into a colander (let the liquor go into a hot dish). Put into a saucepan the 2 ounces of butter, when it bubbles sprinkle in 1 tablespoon of sifted flour, stir until it cooks. Let cool a moment, stirring well with a wire whisk. Add 1 teacup of oyster liquor, take it from the fire, mix well the beaten yolks of the 2 eggs, salt, pepper, nutmeg, lemon juice. Beat and return to fire to set the eggs. Do not let it boil ; put in oysters last and garnish with thin slices of lemon. MEAT **The turnpike road to peoples* hearts, I find, lies through their mouths, or I mistake mankind.** — WOLCOTT. Oannelon of Beef. Two pounds of lean beef (cut from the round), grated rind of ^2 lemon, 1 tablespoon of finely chopped parsley, 1 egg, ^ teaspoon onion juice, 2 tablespoons melted butter, a dash of nutmeg, 1 teaspoon salt, ^ teaspoon pepper. Chop meat fine and add ingredients, Shape in a roll 6 inches long; wrap in buttered paper; place on rack in dripping pan. Cook 30 minutes. Baste often with % cup of butter melted in 1 cup of boiling water. Serve with brown mushroom sauce. Beef A La Mode. Take 2 pounds of bouillon beef, lard it with 4 slices of salt pork ; put it in a roasting pan, having a piece of pork at the bottom; add 1 tablespoon of butter, 1 sliced onion, 2 bay leaves, salt and pepper. Let it brown on both sides for 20 minutes, then add 1 pint of soup stock or water. Boil 1 hour, then take 2 tablespoons of flour, moisten it with water and put in the roasting pan. Potatoes may be cooked with it if desired. Roast Beef. Take 3 pounds of rib roast, wash and put in roasting pan ; add to it 1 coffee cup of cold water, pepper and salt. Let cook 1% hours, then add % cup of water and 2 tablespoons bread crumbs ; cook % hour longer and it is ready to serve. Beef. Four pounds of rib roast, wash and put in roasting pan; pour over it 1 teacup of strained tomatoes, 1 teacup cold water, pepper and salt. Baste often. When done remove meat from pan and add 1 teaspoon of flour. Stir until smooth. To Cook Corned Beef. Put meat on with hot water, cook until tender. Leave in same water until cold, then slice and serve. (54) Beef Stew. Take 2 pounds of beef, cut in cubes 3 inches square. Heat frying pan very hot and put in the meat, turn with a fork until all is seared, then roll in flour ; put back in pan, pour in carefully, at one side, 1 cup of boiling water, place on stove, simmer 3 hours. . One hour before serving, add salt and pepper, cover tight while cooking and serve. Boiled Beef.