Kentucky receipt book

Wash lobster, put on in a kettle of hot water, with 1 dessert spoon of salt. Cook 15 minutes then remove from kettle. When cold, split down the breast. Rub well with butter, put in broiler and let it remain until brown (about 3 minutes). Chop 3 sprigs of parsley and have 1 tablespoon of melted butter. Pour on the lobster. KENTUCKY RECEIPT BOOK. 31 Serve on a hot dish, on buttered toast. Garnish with parsley and slices of lemon. Terrapin Btew. Immerse live terrapins in boiling water, let them boil % hour. Take out, remove lower shell carefully, cutting out the meat. Remove the gall bag without cutting or breaking (throw away.) Remove the liver and cut into cubes. Take meat from upper shell disjoint and place in kettle with the liver cubes and 1 pint of the liquor in which the terrapin was boiled. Watch carefully, cook until tender. Serve with a sauce made of 2 ounces of butter, y2 pint of cream, a pinch of flour, cayenne pepper and salt to taste. Serve on each plate a slice of breakfast bacon broiled until very crisp. Planked Fish. Planking is broiling on a plank. Heat the plank thoroughly, put fish on, skin side down, dust lightly with salt and pepper. Put it back into oven or near the fire, cook quickly for 15 minutes. Have ready 1 quart of mashed potatoes, put in a pastry bag with a tube, press them out as a garnish around the fish, return to fire and broil 20 minutes longer. Garnish with sliced lemon and sprigs of parsley. Serve on plank. Chickens and beefsteak are delicious cooked this way. In planking a steak, a pan must be placed underneath to catch the dripping. ^ Fish Balls. One cup of cod fish, 2 heaping cups of potatoes, 1 egg, 1 dessert spoon of butter, pepper to taste. Cook fish and pick in small pieces. Have potatoes boiled and mash smooth, add to fish with egg, butter and pepper. Beat several minutes, fry in hot fat a chestnut brown, drain on wire basket. Fish A La Creme. Two cups cold flaked fish, 1 cup of white, sauce, a small piece of bay leaf, a little parsley, ^ teaspoon onion juice, % cup cracker crumbs, pepper and salt. Scald milk, add the seasoning. Put fish in baking dish, pour on half of sauce, then add rest of fish and sauce, cover with bread crumbs and bits of butter. Set in oven to brown. Fish may be put in shells and baked. Serve for luncheon or dinner. Stewed Frogs. Trim, truss and marinate as for frying. Put 2 tablespoons of butter in saucepan, adding pepper, salt, and a dash of nutmeg. Cook briskly until water is evaporated. Add 2 glasses of white wine, and 1 pint of velvet sauce ; cover and boil until tender. Skim, and add yolks of 4 eggs, the juice of 1 lemon, ^ tablespoon of butter, and a little chopped parsley. Mix well and serve with fried croutons. Fried Fish. Fillet de Sole, Cod, Haddock, Halibut, Smelts, New Lights, Salmon and Perch; any of these fish are excellent for frying. After cleaning, dry the fish, season with salt and pepper, roll in sifted meal, or bread crumbs may be used if preferred. Fry slices of fish in hot fat until a chestnut brown, drain on wire basket, and serve on hot dish. Fried Smelts. Make a small opening at the gills, then press fish between the thumb and finger and this forces out the entrails. Wash fish and dry, then dip in egg, the white and yolk beaten together, and then in sifted meal or cracker crumbs, fry. in hot lard. Serve with Tartare sauce. Panned Fish. Use Bass, Perch, Herring, Txout or Bream for panned fish. Clean fish, wipe dry, cut in slices, season with salt and pepper, cover with bread crumbs. Have a fish pan with drippings from salt pork, when it begins to smoke blue, place in the fish and brown quickly on both sides, then cover closely and set back on the range to cook more slowly from 10 to 20 minutes, as size of fish varies. Serve hot with creamed potatoes and Worcestershire sauce.