Kentucky receipt book

Put sweetbreads in cold salt water for 1 hour, then draw through each one 4 thin pieces of pork size of a match ; drop in cold water 5 minutes, then in hot water and boil 20 minutes. Remove from kettle, spread with butter ; dredge with flour, salt and pepper. Bake 20 minutes in a hot oven; serve with French peas. Put peas in center of dish and lay the sweetbreads around them. Pour a cream sauce on sweetbreads. Garnish with parsley. Serve very hot. Boudins. One pound of raw chicken breast, % pound of lean pork, % pound of fat pork, ^ pound of bread crumbs, % pound of butter, 3 eggs. Put meat through grinder and cream all together; take bread crumbs, make into a panada, add eggs, butter, minced onion, chopped parsley, nutmeg, salt and pepper to taste; cook until it leaves side of saucepan ; set away to cool. Add meat, then fill molds ; cook 3 hours; place them in a steamer. Serve hot with champignon and truffle sauce: Pour 1 quart of cream over champignons and truffles; cook till tolerably thick; pour over boudins when ready to serve. Head Cheese. Boil the forehead, ears, feet and trimmings from the hams of a fresh pig until meat slips easily from the bones. Separate meat and put in chopping bowl, season with summer savory, sage, pepper and salt; chop coarsely. Return to kettle with enough liquor that it was boiled in to prevent sticking; warm and mix ingredients thoroughly, then put in a strong bag between 2 flat surfaces under a heavy press. When solid it can be cut in slices and served. Cottage Cheese. Put a pan of sour milk on stove, but not too hot; let it scald until the whey rises to the top ; be careful it does not boil. Place a cloth over a sieve and pour in this curd; leave several hours to drain. Put in dish, chop fine with a spoon, then add 1 dessertspoon butter, 1 teaspoon salt and enough cream to moisten. Make into round balls, slightly flattened with the hand. Set in a cool place. Serve with cream. Sauce. One quart of cream or rich milk, % teacup of butter blended with 1 tablespoon of flour ; season with salt and pepper. Boil until it thickens. Just before serving add ^ can of chopped champignons. iTTl Chicken Croquettes. Boil 1 chicken for several hours and when cool enough to handle pick to pieces and put through a meat grinder. Chop some parsley very fine and add to the meat. Having soaked a loaf of bread in cold water for a short while, wring it out and put in a saucepan. Add to this the yolks of two eggs, nearly a pound of butter, a small quantity of chopped onion, cayenne pepper, salt and % nutmeg ; mix this with the hand until well blended, then set over the fire and stir without one instant's neglect until it is sufficiently cooked to leave the side of the pan. Leave until cool and mix in the meat. Now see if you have enough salt and pepper and begin to mold or shape the croquettes. Have ready the whites of the two eggs and some crumbs which have been prepared as follows: Put the crust cut from the loaf of bread in the oven and let it toast very brown, roll it with the rolling pin and sift. Now with one hand cover the croquette with white of egg and with the other roll it in the crumbs. Have the lard not only boiling but smoking before you put them in to fry. Unless the chicken is very large do not use the whole loaf of bread. Salmon Croquettes. Take one can of salmon and after removing fat and bones add as much mashed Irish potato as salmon, beat in two eggs, add salt, pepper and butter the size of an egg. Make into pear shape; dip in raw egg and bread crumbs, then fry in hot fat a chestnut brown. Potato Croquettes.