Kentucky receipt book

One coffee cup of roasted or boiled chicken, pounded to a paste, % cup of stale bread crumbs and enough hot stock from chicken to make a thick gruel, add a pinch of salt. Boil 1 minute and serve hot. If using a roasted chicken boil the bones with enough cold water to obtain the stock. Serve for ill or delicate persons. Marengo Chicken. One young chicken, 1 tablespoon of olive oil, 2 tablespoons of chopped celery, 1 teaspoon of chopped parsley, 1 teaspoon of minced onion, juice of % lemon, 1 teaspoon of salt, a dash of cayenne pepper. Disjoint chicken and put in saucepan with enough cold water to cover, and the salt. Stew until done, then add rest of ingredients. If gravy is too thin thicken with 1 teaspoon flour made into a paste with cold water. Cook a few minutes and serve. / Cream Turkey Hash. Have 2 pints of cooked turkey breast, 1 pint of cold water, 1 cup of cream, 1 tablespoon butter, 1 dessertspoon flour, a dash of onion, pepper and salt. Cut turkey in small blocks and put in saucepan with the water, onion juice, pepper and salt. Add a little more water if needed ; cook about 20 minutes. Then add butter, cream and the flour made into a smooth paste with water ; boil a few minutes. Serve on thin slices of hot toast or in a dish for breakfast or luncheon. Chicken Pie. Wash chicken in cold water, then disjoint and put in pot with enough cold water to cover ; cook until done. Make a crust, roll in sheet and line a pudding dish, reserving some for top. Put chicken in raw crust, adding 2 tablespoons butter, cut in small pieces, pepper and salt, some raw pastry cut in narrow strips may be added to pie, then put on the top, prick with a fork. Set in oven to cook. Turkey Hash. One pint of turkey that has been put through the grinder, 1 pint of cold mashed potatoes, 1 teacup of cream, 1 kitchen spoon of butter, pepper and salt to taste. Put in baking dish to cook, sprinkle bread crumbs on top with bits of butter. Cook until a light brown. Dressing for Turkey or Goose. Take 60 large chestnuts, scald and peel them; put in saucepan with 2 ounces of butter, a dash of onion and a sprig of parsley, pepper and salt. Chop this dressing fine; add to it 1 pint. of good stock and stew until thick. Then stuff the fowl. If cooking a goose add some currant jelly to the gravy. For Broiled Chickens. In serving broiled chickens pour over a brown champignon sauce, as that is considered better than the white sauce, when serving with chickens or any other meat. Pan Broiled Chickens. Prepare chickens as usual and place them in a pan. Dredge with flour, salt and pepper, add 1 dessertspoon of butter and 1 dipper of cold water. Baste often, and if water becomes too reduced add a little hot water. Reverse chickens several times and cook until a chestnut brown. When done pour over 1 tablespoon of butter and serve on a hot platter. A few chopped champignons, boiled in their liquor in a saucepan and served. with chicken, are quite an addition. Boast Wild Duck. Prepare duck as usual and put in roasting pan with % pint cold water; season with pepper and salt. Bake in a hot oven. Make a dressing with chestnuts, prepare in skillet, then stuflf the duck. Baste frequently with butter moistened with hot water. Serve on a hot dish with slices of lemon and have in gravy boat a gravy enriched with 1 tablespoon currant jelly and 2 tablespoons of sherry wine. Stewed Duck. Prepare duck by cutting them same way as for chicken fricassee. Cut a few thin slices of salt pork and place in bottom of stewpan, then place on pieces of duck, cover and stew slowly 1 hour. Season with salt and pepper and a little green sage finely minced, Vo of small onion chopped. Stew 30 minutes longer, theti add 1 heaping tablespoon of browned fiour made into a paste with cold water. Let it boil up, then serve with plum jelly or French peas.