The Blue grass cook book

have been rolled in the spices. Sprinkle the rest over the top. Then cover the whole with fat bacon to prevent burning. Tie with a tape and skewer it well and put in an oven and bake 5 hours. Baste constantly with butter and lard mixed with a little flour. When nearly done skim off the fat and thicken the gravy. Season with walnut catsup and wine. BEEF A LA MODE (No. 2) Take a large tender round of beef and have holes made all over it, through and through. Make a rich stuffing of bread-crumbs, butter, onion, spices, salt, and herbs to your taste ; also truffles and mushrooms. If you use the latter, leave out the onion. Fill the holes with the stuffing, pouring in wine with it into each hole, and then pour more wine over the beef, and let stand until morning. Then bake slowly until thoroughly done, basting frequently with the wine gravy. BROILED STEAK Pepper a nice beefsteak and put on broiler over clear coals. Broil half done, and turn the other side. Have dish hot with butter, salt, and pepper mixed. Turn the steak in this mixture and return to fire, and broil a little longer. Return to dish, turn again, and serve hot. BROILED VENISON Take nicely cut steaks and broil over hot coals. Remove and rub with butter. Broil a few minutes longer and place on a hot dish. Melt currant jelly and season with wine. Add a little more butter to hot steaks and pour wine and jelly over. Omit jelly and wine and serve as you would beefsteak, and serve with thin slices of lemon. FRIED FROGS' LEGS Boil in salt water for 3 minutes. Beat 2 eggs, 1 cup of milk, and Salt and pepper, and dip first in egg, then in cracker-dust. Put in frying-basket. Dip in skillet of boiling lard and fry rich brown and serve at once. FRIED PIGS' FEET Mix well-beaten eggs with salt and pepper and dip the pigs' feet in it, then in the bread-crumbs, and let the egg dry. Fry in skillet of hot lard till a rich brown. HAMBURG STEAK Miss Elise White 9, pounds lean meat, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon onion juice. Run the meat through a meat-chopper twice and add the seasoning and shape like a steak and broil. Serve hot with butter. To get onion juice. Peel an onion and cut in pieces and squeeze through lemon squeezer. HENRY CLAY'S FAVORITE DISH Mrs. Henry Clay Have the butcher extract the bone from the rump roast and take a few stitches with his needle to keep it in good shape. Place the beef in an iron pot with a tight cover; put with it 2 small onions, 2 cloves stuck in each, a pod of red pepper, salt, a little allspice, and 2 carrots. Pour enough boiling water over the beef to nearly cover it; let it come to a hard boil, then set it back, tightly covered, to where it will just simmer for 6 hours. Then place the beef on a hot platter, strain its liquor, and skim every particle of grease from it. Have ready ^ teaspoon of sugar, browned in an iron pan, pour the liquor over it and thicken with a little flour and water. Pour the gravy, which should be quite brown and thick, over the beef. Slice the carrots, which place on and around the beef. LAMB CHOPS