Kentucky receipt book

When done remove largest bones; put in saucepan whole and add 1 pint of cream or milk, 1 dessertspoon of flour and 1 tablespoon of butter well blended, salt and pepper. After this comes to a good boil serve. To Fry Pigs Feet. When done remove large bones, press feet closely in a crock, making as compact as if in a mold ; when cold cut in slices and fry in batter made with % pint of flour, 1 egg beaten light, 1 teaspoon of salt, 1 teaspoon of lard, % teacup of buttermilk with a pinch of soda ; add milk until of right consistency ; dip feet in batter, fry a chestnut brown. To Fry Hog Brains. Take 1 pound of brains, skin and put in cold water with a little salt. Let it soak 1 hour, wash thoroughly, then have skillet hot ; with a large lump of melted butter add the brains. After they cook a while stir in 5 well-beaten eggs. When they begin to leave side of skillet they are done. Serve in a dish or on toast. Tripe. Take tripe, scrape and wash it, then soak 6 days in cold water, with a little salt, changing water frequently. Put on with water and cook all day. If you wish to keep it for some time cover with cold vinegar and put in a jar. To serve for breakfast make a batter with 1 well-beaten egg and flour, cut tripe in strips, fry in hot lard. To stew tripe cut in blocks and put in a saucepan with water and cook % hour, then add 1 coffee cup of cream, salt and pepper, 1 tablespoon of butter, 1 of flour well blended, stir well, cook about 10 minutes. Can add 2 hard-boiled eggs chopped, a little made mustard and vinegar if desired. To Fry Hog Brains. Take 1 pound of brains, soak in cold water with 1 tablespoon of salt for 1 hour, then skin, leaving them whole ; roll in meal with pepper and salt. Fry in hot lard. Squirrels Stewed. ' Skin squirrels, wash thoroughly and put in cold water with 1 dessertspoon of salt, cut in quarters and let remain 1 hour. Put in frying pan some slices of salt pork, cut very thin ; then the squirrels. Add to pan 1 dessertspoon of butter, salt and pepper and enough hot water to prevent burning ; cover and cook slowly until they are tender. When nearly done remove cover so water will evaporate, then add enough cream to moisten. Let them heat again. Serve very hot. Broiled Rabbit. Prepare same way as pan-broiled rabbit; cook on broiler over charcoal embers. Serve with same kind of sauce on a hot dish. Pan-Broiled Rabbit. Skin and lay in salted water 1 hour, then put in pan, dredge with flour, salt and pepper ; add 1 dessertspoon of butter, 1 dipper of cold water, baste often, turn occasionally; just before serving, mix 1 tablespoon of butter, 1 tablespoon of made mustard, 2 tablespoons of vinegar, pour over rabbit on dish. Serve with Ravigote sauce. Hasenpfeffer. Cut up rabbit and soak 1 hour in salt water, then cover with vinegar and let remain 12 hours. Put in kettle with water and parboil, then add a dash of sugar and pepper, some allspice, cloves, a few thin slices of lemon and a little browned flour. Cook until done. It may be served hot or cold for luncheon. Hasenpfeffer. Take a 10-pound rabbit, cut into pieces and wash well, and put raw into an earthen pot. Mix l^ pint of blood, 1-10 quart of vinegar, 3 pints of good red wine, 2 chopped onions, 2 bay leaves, parsley and cloves. Pour this on the rabbit and let marinate for 2 days^ Then put rabbit in roasting pan with 1-7 pound of bacon, cut into small cubes and some chopped onion. Roast a chestnut brown. Sprinkle 4 tablespoonfuls sifted flour over rabbit and stir well. Mix 1 pint of bouillon, 2 cubes of lemon to the marination liquid and boil until done. To the gravy add 1 gill of onion, 1 gill of champignons and glazed cubes of bacon, salt and pepper. Roasted Rabbit.