The Southern cook book of fine old recipes

Place soup stock in saucepan with the onion, celery, salt and pepper and boil four minutes. Mix egg yolks with flour and when well mixed add a tablespoon of cold stock, pour contents of saucepan over the egg mixture very slowly, place on fire again and let thicken, stirring fast and evenly so that the sauce will not curdle. Add butter, vinegar and parsley and stir until butter melts. Strain into gravy dish. Sometimes I'm up, sometimes I'm down, Sometimes I'm almost to the groun'! Altho' you see me going 'long so, I have my troubles here below! What makes old Satan hate me so? 'Cause he got me once and let me go! Crayfish Bisque 2 dozen crayfish 1 quart water 2 onions 2 carrots 2 stalks celery 4 branches parsley !4 teaspoon thyme 6 tablespoons cracker crumbs milk 3 tablespoons butter 2 tablespoons flour salt and pepper 1 egg, beaten Prepare crayfish for soup by soaking in cold water for 30 minutes. Wash carefully; use a brush to remove all the dirt. When cleaned, place in a soup pot with the water, 1 onion, the carrots, celery, half the quantity of parsley and the thyme. Allow to come to a boil and continue to cook for 25 minutes. Drain off the water from the crayfish and set aside for later use. Remove all the meat from the heads and bodies of the crayfish ; set aside the heads which are to be stuffed. Moisten cracker crumbs with milk. Chop crayfish meat and add to the moistened crumbs. Mince the remaining onion ; melt the butter, add the onion and 1 tablespoon of flour. Add 1 tablespoon of the fish broth and the remainder of the parsley. Season with salt and pepper to taste. Simmer slowly for a few minutes; add the crayfish and bread crumb mixture and cook 2 minutes longer. Remove from stove and let cool slightly. Stir in the beaten egg. Fill the crayfish heads with the mixture. Dredge the heads in flour and fry in butter until nicely browned. Drain on paper and keep warm while preparing the stock. Melt the balance of the butter: add the remainder of the flour and stir until smooth. Strain reserved stock in order to remove celery and carrots. Add the broth to the butter and flour. Cook slowly for 12 minutes; season with more salt and pepper if desired. Before serving, add the stuffed crayfish heads. Planked Shad 3 to 4-pound shad % cup melted butter salt and pepper parsley and lemon Clean and bone fish. Broil for 10 minutes and then place on a buttered plank, skin side down, season well and pour melted butter over and bake in a hot oven (400° F.) for 15 minutes. Remove from oven and place mounds of mashed potatoes pressed through a pastry bag around the fish. Return to oven until potatoes are brown and fish well done. Garnish with parsley and lemon slices. Brunswick Stew 2 tablespoons bacon grease 1 frying chicken (about 2 to 2% pounds) 2 onions 3 cups of water 3 tomatoes, peeled and quartered % cup sherry 2 tablespoons butter % cup bread crumbs 2 teaspoons Worcestershire sauce 1 pound fresh lima beans salt and pepper % cup okra 3 ears green corn