The Blue grass cook book

If the pheasant is young, broil as you would young chicken. If full grown, cut into pieces, after having parboiled it, and add butter, salt, and pepper, and broil over a hot fire. Serve on thin slices of toast. BROILED SQUIRREL If young and tender, broil as you would young chicken. If old, bake as you would chicken. QUAIL WITH TRUFFLES Broil delicately the breast of the quail, and cook truffles for f hour in 1 pint of clear soup. Thicken with browned flour and 1 tablespoon of butter. Add wine to taste. Place quail's breast on dish. Scatter the truffles over it and pour the sauce over. GAME ROASTED PHEASANT Roast as you would a chicken, and serve hot. RABBIT ROASTED Skin and dress the rabbit, cutting off the head and tail. Stuff with dressing of bread-crumbs, salt and pepper. Put in pan with water, and bake as you would chicken. Baste often with butter. Serve with apple-sauce and rice-cakes. ROASTED VENISON Rub the meat well with salt and pepper and lay in a double baking-pan and add 1 quart of water. Let it cook till it is tender, about 2^ or 3 hours. Make a dressing of bread-crumbs, salt and pepper and put around the meat. Sprinkle bread-crumbs thickly over the top with bits of butter and a little pepper. Baste often and cook to a nice brown. Thicken the gravy with flour and serve in a gravy boat. Serve with currant jelly. Meats BLUE GRASS HAMS BAKED HAM Never bake a ham under a year old. Rub the ham thoroughly and put to soak in cold water for 24 hours. Then cover with cold water in a boiler. When it begins to boil, set on back of stove and boil slowly till the bone is loose. (Twenty minutes to a pound is about the length of time required.) Then remove from stove and let stand in boiler till it is cool, over night or half a day. Put in a baking-pan and remove the skin and extra fat, being careful to keep the shape. Make a stiff batter of flour and water and cover the top. Set it in the oven and bake slowly for 2 hours. Then remove batter and with a knife make slight incisions all over the ham and sprinkle first with brown sugar, about 1 tablespoonful, then sprinkle thoroughly with black pepper. Make a dressing of grated bread or crackers, a little onion chopped fine, 1 tablespoon butter, pepper, salt, and mix with 1 egg and a little water. Cover the top with this dressing and put in oven to brown. Serve cold. COL. WM. RHODES ESTILL'S RECIPE FOR CURING HAMS Kill your hogs when the wind is from the northwest. The night before you salt the meat take a string of red pepper and make a strong tea. (Let it remain on the stove over night.) Put in the tea 2 heaping tablespoons of saltpetre to every 2 gallons. Take this strong tea and pour on the salt. Salt the meat lightly the first time to run off the blood. Let the meat lie packed 3 days — longer, if the weather is very cold. Then overhaul the meat and put 1 teaspoon of pulverized saltpetre on the flesh side of each ham and rub in well. Then rub with molasses mixed with salt. Pack close for 10 days. After this overhaul again, rubbing each piece, and pack close again. Hang the meat in