Kentucky receipt book

Cut veal into square pieces, parboil until tender, put bones and trimmings in another kettle, boil slowly several hours, then season meat with cayenne pepper, salt, the rind of 1 lemon grated, a dash of powdered mace and nutmeg. Strain gravy from pot and add to it 1 dessert spoon of butter rolled in flour, set in oven to brown. When nearly done add 2 glasses of white wine and serve very hot poured over veal. Roast Veal. Three pounds of breast of veal. Rub with salt and pepper, dredge with flour. Set on grate in a hot oven until surface is brown. Have water in pan to prevent burning. Allow 30 minutes to each pound for cooking. Add 1 kitchen spoon of butter 1 hour before it is done, and baste frequently. The veal may be made into a fillet, same as beef, by removing the bone and stuffing with a forcemeat and serving with sauce prepared same as for beef. Calf's Head. Remove brains and put in ice cold salted water. Wash head and cover with cold water for 2 hours. Then put in kettle with cold water. Boil until meat is easily removed from the bones. Take from kettle, remove all bones. Set the stock back on range, add to it Yz pound of lean ham. Let boil 3 hours. Then strain through cloth in stone jar, and use for turtle soup. Cut meat from calf's head into strips, keep it warm. Larded Liver With Claret Sauce. To 1 calf's or lamb's liver take 1% pounds of fat salt pork, cut in strips ^ of an inch thick ; draw through liver with larding needle, then put liver in a kettle of boiling water; cook 20 minutes. Remove from kettle to roasting pan, add 1 cup of water and bake in hot oven 20 minutes. Place meat on hot dish, then add to gravy 1 pint of claret wine, 1 dessertspoon of flour, pepper and salt, pour some on the liver and put rest in gravy boat. Garnish dish with parsley. Serve hot. Lamb's Liver. Slice liver % an inch thick, then roll in meal, season with pepper and salt, have a hot skillet with melted lard and fry a chestnut brown. Serve for breakfast with thin slices of breakfast bacon. Veal Tongues. Put fresh tongues in brine for 24 hours, then wash and put in enough boiling water to cover well. Bring to boiling point rapidly and boil 5 minutes, then remove to back of range and let simmer and skim. As the water ^oils out add cold water (allow 1 hour to each pound of a large tongue, smaller ones require less time.) Peel carefully, reheat and serve with a sauce, or serve cold, cut in thin slices. Pork Chops. Have chops cut from the loin or ribs, put in frying pan until well seared on each side, then drain off fat and put in hot oven 10 minutes. Season with pepper, salt and melted butter. Serve with fried apples for breakfast. ^ I 66 KfiNTUCKV RfiCElPl* BOOK. Stuffed Pork. The chine and spare ribs are best pieces for roasting ; rub well with flour, pepper, salt and sage; allow 20 minutes' baking for each pound. Baste often. Do not have oven as hot as for other meats. Serve with rice. Barbecued Mutton. Pour pounds of mutton, rinse in cold water. Place in roasting pan, adding 1 pint of cold water, pepper and salt ; baste often. One hour before it is done prepare following dressing: Ys coffee cup of tomato catsup, Vs cup Worcestershire sauce, ys cup of vinegar, 1 saltspoon of black pepper, 1 teaspoon of dry mustard. Mix well, make incisions all over meat and press in this mixture and pour rest over meat and cook slowly. When mutton is done put dots of currant jelly on top and serve with this sauce. Skim grease from gravy, add 1 coffee cup of wine, 1 tablespoon of currant jelly, 1 teaspoon of cloves, 1^ teaspoons ground allspice. Mix well and cook several minutes. Serve warm. Sandwiches. Mince cold mutton, season with onion juice, pepper and salt and moisten with gravy. Put sanders into patty pans, cover with mashed Irish potatoes and set in oven to brown. Squirrel Pot Pie.