often, and cook 3f hours. Make a gravy of the
drippings, a little seasoning, and thicken with
flour.
Decorate the pig with an apple or sweet potato
in the mouth. Have the pig kneel in a bank of
green parsley or watercress.
SAUSAGE MEAT
E. D. P.
11 pounds of tender lean pork,
7 pounds of leaf fat,
5 tablespoonsful of powdered sage,
4 teaspoonsful of salt,
3 tablespoons of ground black pepper,
1 level teaspoon ful cayenne pepper✪ Sausage Meat.
Run all through the grinder twice and then mix
well with the hands.
SCRAPPLE
Clean a pig's head nicely and boil till meat leaves
bones, and when cold remove grease and chop meat
into small pieces. Heat the meat and liquor again,
and stir corn meal In gradually till It Is thick as
mush. Season highly with pepper, salt, and sage✪ Scrapple.
Mould in pans, and when cold slice thin, roll in
meal, and fry in hot lard.
110
MEATS
SPICED BEEF ROUND
To a round weighing 8 or 10 pounds allow
2 gallons of water. Put into a large vessel to boil ;
add 4 onions, 1 pint of strong vinegar, 1 teacup
of sugar, salt to taste, 2 teaspoons of black pepper,
1 teaspoon of celery seed, 1 teaspoon of ground
allspice, a few cloves, 1 thyme, 1 slice of pork, 1
teacup of green tomato catsup, 1 glass of jelly, 1
glass of wine✪ Spiced Beef Round; the wine and jelly can be omitted.
Boil 4 hours until the bone becomes loose in the
round ; then take up the beef and remove the bone,
having ready stuffing made either of old biscuit
or light bread soaked in the gravy the beef was
cooked in; mash fine and fill the opening left by
the beef bone ; also fill in all spaces and cut places ;
then wrap in a clean white cloth and tie ; press into
a pan and put a weight on it, and set aside to get
cold. When ready to use, remove the cloth and put
the moulded beef in a dish. Cut in thin slices
across the top with a sharp knife. Serve with the
gravy, which should be boiled down, after taking
the meat out, and thickened with brown flour. The
gravy should be warmed over when used. In cold
weather this will keep for three weeks.
in
THE BLUE GRASS COOK BOOK
STEWED TONGUE
Parboil a fresh tongue and remove the skin ; put
in water and stew till done. Add 1 onion, all-
spice, cloves, and pepper; stew about 3 hours.
Before serving add a lump of butter sufficient to
season it, together with catsups of all kinds. Nice
for tea, and is also good when cold.
TERRAPIN
E. D. P.
Dress carefully 3 small terrapins, and cook till
well done, an hour or longer, or less, if tender.
Take the yolks of 3 hard-boiled eggs and mix
with ^ pound of butter. Put in sauce-pan with the
terrapin and a teacup of cream and dissolve all
well. Then season with pepper and salt and ^ cup
of sherry or Madeira wine. Garnish with thin
slices of lemon.
HOW TO OPEN TERRAPIN
E. D. P.
Place on back with feet to you. Remove the
gall-bladder carefully from left-hand liver. The
112
MEATS
other liver may be cut up. Leave out nails and
bones of head. Put the eggs in cold water after
removing film around them.
HOW TO DRESS TERRAPIN
E. D. P.
Throw the terrapin in boiling water. Remove
and boil in fresh water. Rub the terrapin with a
towel to remove outside skin. Put back in water
and boil.
It is cooked when the joints of the leg break
easily,
HOW TO CORN BEEF
E. D. P.
4 gallons of water,
5 pounds of salt, ✪ Stewed Tongue
Page 34 · 5 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
often, and cook 3f hours. Make a gravy of the drippings, a little seasoning, and thicken with flour.
Decorate the pig with an apple or sweet potato in the mouth. Have the pig kneel in a bank of green parsley or watercress.
SAUSAGE MEAT
11 pounds of tender lean pork, 7 pounds of leaf fat, 5 tablespoonsful of powdered sage, 4 teaspoonsful of salt, 3 tablespoons of ground black pepper, 1 level teaspoon ful cayenne pepper. Run all through the grinder twice and then mix well with the hands.
SCRAPPLE
Clean a pig's head nicely and boil till meat leaves bones, and when cold remove grease and chop meat into small pieces. Heat the meat and liquor again, and stir corn meal In gradually till It Is thick as mush. Season highly with pepper, salt, and sage. Mould in pans, and when cold slice thin, roll in meal, and fry in hot lard.
SPICED BEEF ROUND
To a round weighing 8 or 10 pounds allow 2 gallons of water. Put into a large vessel to boil ; add 4 onions, 1 pint of strong vinegar, 1 teacup of sugar, salt to taste, 2 teaspoons of black pepper, 1 teaspoon of celery seed, 1 teaspoon of ground allspice, a few cloves, 1 bay thyme, 1 slice of pork, 1 teacup of green tomato catsup, 1 glass of jelly, 1 glass of wine; the wine and jelly can be omitted. Boil 4 hours until the bone becomes loose in the round ; then take up the beef and remove the bone, having ready stuffing made either of old biscuit or light bread soaked in the gravy the beef was cooked in; mash fine and fill the opening left by the beef bone ; also fill in all spaces and cut places ; then wrap in a clean white cloth and tie ; press into a pan and put a weight on it, and set aside to get cold. When ready to use, remove the cloth and put the moulded beef in a dish. Cut in thin slices across the top with a sharp knife. Serve with the gravy, which should be boiled down, after taking the meat out, and thickened with brown flour. The gravy should be warmed over when used. In cold weather this will keep for three weeks.
in
STEWED TONGUE
Parboil a fresh tongue and remove the skin ; put in water and stew till done. Add 1 onion, allspice, cloves, and pepper; stew about 3 hours. Before serving add a lump of butter sufficient to season it, together with catsups of all kinds. Nice for tea, and is also good when cold.
TERRAPIN
Dress carefully 3 small terrapins, and cook till well done, an hour or longer, or less, if tender.
Take the yolks of 3 hard-boiled eggs and mix with ^ pound of butter. Put in sauce-pan with the terrapin and a teacup of cream and dissolve all well. Then season with pepper and salt and ^ cup of sherry or Madeira wine. Garnish with thin slices of lemon.
HOW TO OPEN TERRAPIN
Place on back with feet to you. Remove the gall-bladder carefully from left-hand liver. The
other liver may be cut up. Leave out nails and bones of head. Put the eggs in cold water after removing film around them.
HOW TO DRESS TERRAPIN
Throw the terrapin in boiling water. Remove and boil in fresh water. Rub the terrapin with a towel to remove outside skin. Put back in water and boil.
It is cooked when the joints of the leg break easily,
HOW TO CORN BEEF
4 gallons of water,
5 pounds of salt,
Records on this page
Sausage MeatScrappleScrappleSpiced Beef RoundStewed Tongue