2 ounces of saltpetre, 1^ pounds of brown sugar. Mix the above and boil 15 minutes, and skim well. The meat must have been rubbed well in salt and saltpetre, and packed for 3 days before. When mixture is cold, pour over meat and let it stand a week. This is excellent for tongues. 113 THE BLUE GRASS COOK BOOK HOW TO BOIL CORNED BEEF 1 piece of corned beef, 6 cloves (whole), 6 allspice✪ Stewed Tongue (whole). Soak for ^ hour in cold water. Then pour off and cover with fresh water. When it begins to boil, set back on range and add spices and let it simmer for 4 or 5 hours, skimming well. When done, put in small vessel. Put a plate on top and press down with heavy flat-iron. Let stand till next day. VEAL LOAF E. D. P. 9, pounds of lean veal, Large slice of raw ham or \ of pickled pork, 3 teaspoons of parsley chopped very fine, ■J teaspoon of onion chopped very fine, Salt, pepper, and cayenne pepper to taste, \ pound of butter, 3 eggs✪ Veal Loaf. Run the meat and onions (three small-sized ones) through the grinder twice till very smooth. Cream all this with \ pound of butter and break in the 114. MEATS eggs one at a time. Beat this mixture until light. Shape into loaf and bake for 3 hours. Sprinkle with grated bread-crumbs. Put some water in the pan and skim off the grease and thicken the gravy with brown flour. This is delicious for tea or to take on a picnic. VENISON Mrs. C. S. Brent Put the venison to bake. Make a dressing of bread-crumbs highly seasoned with salt and pepper. When the meat is half done, turn it over and cut on either side places 2^ inches long, which fill with the dressing. Pour over the meat ^ cup of catsup. Take ^ cup black molasses, 1 tablespoon all- spice, and 1 tablespoon brown sugar. Put this too over the meat. Then crumble the light bread over. Baste often, for it burns easily. Just before re- moving from the fire put bits of currant jelly here and there. X15 Sauces for Entrees, Fish, Fowl and Meats AGRA DOLCE Mrs. Henry C. Buclcner Mix together 2 heaping tablespoon fuls of brown sugar, ^ bar of grated chocolate, 1 tablespoonful each of shredded candied orange and lemon peel, 10 blanched almonds, cut, ^ cupful of currants, 1 cupful of vinegar. Let them soak for 2 hours, then pour over the cooked meat and simmer for 10 minutes. Nice for mutton, venison, sweetbreads, calf's head, etc. 117 THE BLUE GRASS COOK BOOK A GOOD SAUCE FOR COLD MEATS AND FISH Mrs. Henry C. Buckner Yolks of 4 eggs, ^ teaspoonful of salt, Dash of cayenne pepper, 4 tablespoon fuls of salad oil, 1 tablespoon ful of hot water, 1 tablespoonful of tarragon vinegar. Beat the yolks, add the oil and water. Stand the bowl in boiling water till it thickens. Remove and add salt, pepper, and vinegar. It should be creamy and of the consistency of mayonnaise. A few chopped capers, olives, and cucumbers make it a good Tartare sauce, and a little tomato puree will make it a red sauce for fish. APPLE SAUCE FOR DUCK Pare 12 apples and cover with small quantity of water and cook till tender. Strain through a col- ander and add ^ cup of sugar. CAPER SAUCE The yolks of two eggs, ^ cup of olive oil, 118 SAUCES 3 tablespoons of vinegar, 1 of mustard, 1 teaspoon of sugar, ^ teaspoon of red pepper, 1 teaspoon of salt, 1 teaspoon of onion juice,

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2 ounces of saltpetre, 1^ pounds of brown sugar. Mix the above and boil 15 minutes, and skim well. The meat must have been rubbed well in salt and saltpetre, and packed for 3 days before. When mixture is cold, pour over meat and let it stand a week. This is excellent for tongues. 113 THE BLUE GRASS COOK BOOK HOW TO BOIL CORNED BEEF 1 piece of corned beef, 6 cloves (whole), 6 allspice (whole). Soak for ^ hour in cold water. Then pour off and cover with fresh water. When it begins to boil, set back on range and add spices and let it simmer for 4 or 5 hours, skimming well. When done, put in small vessel. Put a plate on top and press down with heavy flat-iron. Let stand till next day. VEAL LOAF E. D. P. 9, pounds of lean veal, Large slice of raw ham or \ of pickled pork, 3 teaspoons of parsley chopped very fine, ■J teaspoon of onion chopped very fine, Salt, pepper, and cayenne pepper to taste, \ pound of butter, 3 eggs. Run the meat and onions (three small-sized ones) through the grinder twice till very smooth. Cream all this with \ pound of butter and break in the 114. MEATS eggs one at a time. Beat this mixture until light. Shape into loaf and bake for 3 hours. Sprinkle with grated bread-crumbs. Put some water in the pan and skim off the grease and thicken the gravy with brown flour. This is delicious for tea or to take on a picnic. VENISON Mrs. C. S. Brent Put the venison to bake. Make a dressing of bread-crumbs highly seasoned with salt and pepper. When the meat is half done, turn it over and cut on either side places 2^ inches long, which fill with the dressing. Pour over the meat ^ cup of catsup. Take ^ cup black molasses, 1 tablespoon all- spice, and 1 tablespoon brown sugar. Put this too over the meat. Then crumble the light bread over. Baste often, for it burns easily. Just before re- moving from the fire put bits of currant jelly here and there. X15 Sauces for Entrees, Fish, Fowl and Meats AGRA DOLCE Mrs. Henry C. Buclcner Mix together 2 heaping tablespoon fuls of brown sugar, ^ bar of grated chocolate, 1 tablespoonful each of shredded candied orange and lemon peel, 10 blanched almonds, cut, ^ cupful of currants, 1 cupful of vinegar. Let them soak for 2 hours, then pour over the cooked meat and simmer for 10 minutes. Nice for mutton, venison, sweetbreads, calf's head, etc. 117 THE BLUE GRASS COOK BOOK A GOOD SAUCE FOR COLD MEATS AND FISH Mrs. Henry C. Buckner Yolks of 4 eggs, ^ teaspoonful of salt, Dash of cayenne pepper, 4 tablespoon fuls of salad oil, 1 tablespoon ful of hot water, 1 tablespoonful of tarragon vinegar. Beat the yolks, add the oil and water. Stand the bowl in boiling water till it thickens. Remove and add salt, pepper, and vinegar. It should be creamy and of the consistency of mayonnaise. A few chopped capers, olives, and cucumbers make it a good Tartare sauce, and a little tomato puree will make it a red sauce for fish. APPLE SAUCE FOR DUCK Pare 12 apples and cover with small quantity of water and cook till tender. Strain through a col- ander and add ^ cup of sugar. CAPER SAUCE The yolks of two eggs, ^ cup of olive oil, 118 SAUCES 3 tablespoons of vinegar, 1 of mustard, 1 teaspoon of sugar, ^ teaspoon of red pepper, 1 teaspoon of salt, 1 teaspoon of onion juice,

The Blue grass cook book