The Southern cook book of fine old recipes

1 pound fresh mushrooms Parboil sweetbreads and remove all the loose membranes. Saute in 1 tablespoon of the butter. Blend in 1 tablespoon of the flour; add salt and pepper to taste and 1 cup of milk. Simmer slowly until thickened. Wash and peel the mushrooms, saute in the remaining butter, blend in the remaining flour, and add the salt and pepper and milk. When thickened, combine with the sweetbread mixture and put in a casserole. Cover with bread crumbs and dot with butter. Brown in a hot oven (400° F.) for 5 to 8 minutes. Liver a la Madame Begue 1 pound calves' liver, cut in 1-inch cubes 2 small onions, thinly sliced 2 sprigs parsley salt and pepper Sprinkle the liver with salt and pepper, cover with onion and parsley; let stand for 2 hours. Fry in deep fat (390° F.) 1 minute. Drain, garnish with lemon and parsley. Ah got corn, squash and yams! Ah got chicken, squirrel, sugar cured hams! Mock Terrapin Stew Boil two chickens until tender, cut the meat from the bones and dice it. Beat the yolks of six eggs and set aside. Blend two tablespoons of flour with J/4 pound of melted butter and add one pint of milk heated to the boiling point. Add the beaten yolks, season with salt and pepper. Put back on fire, adding the diced chicken and one large glass of wine just before serving. Rice and Chicken Casserole 2 cups rice 2 cups milk \V<2 tablespoons butter 2 eggs 1 cooked chicken Bone the chicken and cut into one-inch pieces. Boil the rice in salted water until tender. Stir in the butter, the milk and the eggs. Put a* layer of this into a casserole, then the chicken, then the rice. Bake in a (350° F.) moderate oven until well browned. Dixie Chicken Shortcake 1 large chicken, cooked 2 cups chicken stock 2 tablespoons flour 1 pound mushrooms, cleaned 2 tablespoons butter, melted salt and pepper 1 pan cornbread (see page 31) Remove the skin and bones from the cooked chicken. Cut meat into small pieces. Make a sauce, using 2 cups of the chicken stock and thickening it with the flour. Saute the mushrooms in the butter. Add the chicken and mushrooms to the sauce. Cut the cornbread into 4- inch squares and split. Cover the lower halves with some of the chicken mixture. Lay on these the top crusts and cover with more of the chicken mixture. Leftover chicken and gravy may also be used in this manner. Pigeon Pie 4 squabs, parboiled rich pastry (see page 37) 3 tablespoons butter, melted 3 tablespoons flour 2 cups stock in which squabs were boiled 1 cup milk salt and pepper buttered bread crumbs Fry the parboiled squabs until they are well browned. Line a deep casserole with rich pastry dough and place the fried squabs in the casserole. Blend 3 tablespoons of flour with the melted butter and slowly stir into the stock and milk. Season with salt and pepper and heat until thickened. Pour the sauce over the squabs; sprinkle buttered bread crumbs on top and place in a hot oven (450° F.) for 10 minutes. Reduce the heat to moderate (350° to 375° F.) and continue baking for 8 to 10 minutes, until crumbs and edges of crust are nicely browned. I went to the ribber but I didn't go to stay, But I got so drunk I couldn't get away, My marster axed we whar I'd been, And the way he hit me was a sin. Roast Squab with Rice Pilau (From the Home of Gentle Folk) 4 squabs