Kentucky receipt book

Wipe and trim a thin round of beef, wet with vinegar. Mix 1 coffee cup of cracker crumbs with 2 tablespoons of chopped salt pork, % teaspoon of salt, 1 teaspoon of chopped celery, 1 teaspoon chopped onion, a little sage or any seasoning preferred, and 1 wellbeaten egg. Spread this dressing on meat, roll tight and tie with a string. Bake in a hot oven 1 hour, or boil 3 hours. Serve hot with brown sauce. Hunter's Beef. Twelve and one-half pounds of beef, % ounce cloves, 1% ounces saltpeter, 1^ ounces coarse sugar, ^ ounce allspice, 3 ounces common salt, % nutmeg. The beef should be hung up 2 days, then remove bone. Eub spices and salt well together and into the beef on both sides ; cover beef, turn and rub it every day for 2 or 3 weeks. When ready to use, dip in cold water to remove the loose spice. Bind it closely several times around with strips of cotton. Place beef in pan with % pint of water. Cover top of meat with shredded suet and a paste made with flour and water. Lay a brown paper over crust and bake slowly 5 or 6 hours. The gravy from this may be used for soup, beef pie or hash. Spiced Tongue. Make a strong brine and add a small lump of saltpeter. Boil brine and skim it, let cool and put in a stone jar. Have butcher trim tongue, and wash it. Eub with brown sugar and powdered cinnamon. Immerse in brine, and keep well covered 5 weeks, then canvas and it is ready for use. Scrambled Mutton. Two cups of cold chopped mutton, 2 tablespoonfuls of hot water, butter size of a walnut. When meat is hot, break into it 3 eggs; cook until they begin to stiffen, stirring constantly ; season with pepper and salt. French Boast. If meat is lean, rub with a mixture made of 3 tablespoons of olive oil, 1 tablespoon of chopped parsley, % tablespoon of sliced onion, juice of % lemon. Eub over meat and leave in this dressing 6 hours to marinate, turning it several times. While cooking baste meat frequently, add pepper and salt. Cook about 2 hours. To Com Beef. Two gallons of water, 2 pounds of salt, 1^ ounces of saltpeter, 1^ pounds of brown sugar. Mix these ingredients ; boil 15 minutes, skim well. When cold, put beef in a large jar and pour mixture over it. Let remain 7 days. To Boil Com Beef. Two and one-half pounds of beef, put in kettle with cold water to cover it, 8. whole cloves, 8 whole allspice, 1 sliced carrot may be added. Let it simmer several hours. Veal Cutlets. Have the cutlets well shaped, and dip in beaten egg, then in cracker crumbs, salt and pepper to taste. Melt 1 tablespoon of lard in a hot skillet, drop in the cutlets and cook slowly on one side, then reverse. Let remain until a nice brown color. Jellied Daube Beef. Six pounds of beef. Make incisions in this and insert small strips of breakfast bacon, bay leaves and onion. Boil slowly 5 hours, skim oflf grease, add 1 box of gelatine to juice of meat and salt to taste. Pour this over meat, reserving some to mold and put on top of daube. Serve cold. Beef Roll. One pound of ground meat, 3 eggs, 1 teacup of cracker crumbs, 1 large onion chopped fine, black pepper and salt, 14 teacup melted butter. Mix well and shape into roll. Put in pan with % pint of water, baste often. Make gravy by adding 1 dessert spoon sifted flour to the pan. Stir until brown, serve with the meat. Can use either raw or cooked meat for the roll. Beef Tongue. Put tongue on in kettle of water, adding brown sugar, red pepper, salt and spices. Boil several hours. Slice when cold. Rolled Rib Roast. Have the butcher remove all bones from a rib roast; roll the meat and tie with twine. Cook same as roast beef. It can be larded before roasting. Serve with tomato or horseradish sauce. Spanish Hash.