Kentucky receipt book

Skin rabbit, put in salt water 1 hour, then wipe each piece dry, roll in flour and fry in butter until brown ; add salt and pepper. Put in saucepan 2 tablespoons of flour, 2 tablespoons gravy, a little garlic or onion, a sprig of parsley. If desired 1 can of champignons and 1/2 teaspoon of Worcestershire sauce may be added. Put rabbit in this mixture, simmer until tender, garnish with olives and thin slices of lemon. Broiled Rabbit. Skin and wash rabbit, then cut up and put in salt water 1 hour. Have a skillet tolerably hot with some melted butter in it; sprinkle a little flour over the rabbit and put in the skillet, adding a little cold water, pepper and salt. Put inside of the stove and baste frequently. If necessary add a little more water. When nearly done put in a lump of butter. Serve on a hot dish. Beef Balls. • Chop cold roast beef very fine, removing gristle, but leave in the fat. To a half pint of meat add 1 small cup of cracker crumbs that have been rolled and sifted, salt and pepper to taste. Moisten the whole with soup or stock, add a little Worcestershire sauce and stir in 1 well-beaten egg, set mixture away to cool. When cold form into balls, roll in egg and cracker crumbs and fry in hot lard. To Cook Mutton. Wash mutton and put in pan with a little cold water, ^ onion sliced, pepper and salt. Let cook until tender, then put in baking pan, stuff with bread crumbs, seasoned with spices and chopped onion. Moisten crumbs with butter ; pour in pan 1 pint of water. Put on mutton a few slices of bacon. Just before serving add to the gravy 1 coffee cup of wine, 1 tablespoon of currant jelly, 1 teaspoon of cloves, 1^ teaspoons of ground allspice. Skim all grease from gravy before adding wine and spices. » Saddle of Venison. Soak venison in cold water, with 1 tablespoon of salt for 6 hours, then put in roasting pan with a little water. When half done make incisions on either side and press in with a knife, rolled bread crumbs, highly seasoned with pepper and salt, % cup of tomato catsup, y2 cup of black molasses. Into this stir 1 tablespoon of brown sugar, 1 tablespoon of allspice. Pour this on meat and cover with bread crumbs. Baste frequently. Before removing from pan dot it with currant jelly. Pickled Tongue. Wash the tongues, score with a knife, rub with the following mixture: Salt, black pepper and a few whole peppers, some saltpeter, cloves and garlic cut in strips. Put some of the mixture in bottom of a crock, place the tongues in it. Sprinkle a little of mixture on top. Add a little water and press down the tongues with a plate, as they must be in the brine. Let them stay 2 weeks, turn occasionally. When ready to use cook same as any other tongue. Nice served hot or cold. A soup plate of salt is enough for 2 tongues in making the brine. Boiled Leg of Mutton. Wash meat and place in a kettle ; cover with boiling water and bring quickly to boiling point; then set on back of range and simmer until meat is tender. When half done add 1 dessertspoon of salt. Serve with caper sauce. Pressed Veal. Take 3 pounds of veaj, minced as for Hamburg steak, % onion chopped fine, 4 eggs well beaten, 1 teaspoon salt, 1 teaspoon pepp ^r, 1 teaspoon of nutmeg, 1 teaspoon grated horseradish, 2 tablespoons of cream, 1 tablespoon melted butter, 4 rolled crackers, mix all together; put in pan. Bake V/2 hours. Boiled Backbone. ' Wash backbone and sprinkle with pepper and salt ; put a plate in bottom of pot and put in the backbone with enough col«i water to cover it. It requires about 3 hours to cook; 15 minutes before it is done drop in some dumplings, which are to be served with the backbone. Dumplings — Take % pint of flour, mix with buttermilk and a pinch of soda. Roll very thin; cut into blocks with a knife. Veal Loaf.