The Southern cook book of fine old recipes

1 stalk celery, chopped 2 carrots, chopped 2 sprigs parsley % green pepper, chopped 1 bay leaf 2 teaspoons onion juice salt and pepper to taste 1 wineglass sherry wine 2 cups water Put the tomatoes in a saucepan with the water, add all the vegetables and seasoning and let boil for 30 minutes. Strain. Add the sherry wine. Serve piping hot. /A/ Carry dot load on your head De Lord will bless your good corn bread. Ribs of Beef a la Mission Season short ribs with salt and pepper, also rub over slightly with clove of garlic. Cover with boiling water, add 1 large sliced onion. Cook slowly two hours. Add 2 cups tomatoes, one teaspoon paprika, and cook gently 1 hour. Veal Paprika Cut veal steak % inch thick. Season with salt and pepper, roll in flour. Heat fat in spider, add paprika until red, then two onions, sliced. Fry slightly, add meat, brown all over, add gradually MJ cup thick sour cream. Cover pan, let cook slowly Ms hour, add a little water and serve. Old Dominion Veal Fricassee Cut in pieces 2 pounds veal (loin). Cook slowly in boiling water to cover, add 1 onion, 2 stalks celery, 6 slices carrot. Remove meat. Season with salt and pepper, dredge with flour and brown in butter. Serve with brown sauce. Calvert Manor Frogs* Legs (A Dish for the Epicure) 8 frog legs boiling salt water % cup lemon juice salt and pepper 1 egg, beaten cracker crumbs Only the hind legs of the frogs are eaten. Skin the legs and scald them in boiling salt water and lemon juice for about two minutes. Dry after scalding. Season with salt and pepper; dip in beaten egg and then in cracker crumbs. Fry for three minutes in deep fat and serve two frog legs per person. Parsnips and Salt Pork 2 pounds salt pork 6 parsnips Cut salt pork in small pieces and partly cover with water and cook until almost done. Then add the parsnips, which have been cut in one-inch pieces. Cook until both the salt pork and parsnips are tender. Stuffed Pork Chops Select as many rib pork chops as needed. Have the butcher cut them an inch in thickness and make a pocket in each one. Fill with the following bread filling. 2 cups bread crumbs 1 tablespoon chopped onion 1 cup chopped apples season to taste hot water to moisten Place in a baking dish, add a little water to keep from sticking and bake in a slow oven until pork is very well cooked. Belgian Hare a la Maryland 1 rabbit, cut in portions salt and pepper 1 cup flour 2 eggs, beaten cracker crumbs 4 tablespoons butter, melted 1 small onion, minced 1 bay leaf hot water Wash pieces of rabbit and wipe well. Sprinkle with salt and pepper and roll each piece in flour, beaten eggs and cracker crumbs. Put in roaster in which the butter was melted, add onion and bay leaf; cover. Roast for I'/a hours in a moderate oven (350° to 375° F.) ; baste with hot water, using from 1 to 2 cups depending on amount of gravy desired. Continue to roast, basting frequently, for M> hour. Sweetbreads and Mushrooms 1 pair sweetbreads 2 tablespoons butter, melted 2 tablespoons flour salt and pepper 2 cups milk