Kentucky receipt book

In preparing large fish to broil, split through the back, remove head and tail. Use a double wire broiler, and grease well before placing in the fish; dust fish with salt and pepper; broil flesh side first until almost done. If a large fish broil almost 25 minutes. Stuffed Clams. Steam 20 large clams, chop fine. Brown 3 onions in butter, add 1 well-beaten egg, 1/4 cup of melted butter, 1^ cups solid tomatoes, % teaspoon of salt, % teaspoon pepper. Chop all together. Fill the half shell of clam with this mixture, cover with cracker dust and bits of butter on top. Bake 20 minutes in hot oven, and serve at once with catsup. God Fish Balls. Soak salt cod fish 24 hours, then boil until tender, pick into shreds and remove all bone and drain. To 1 pound of fish, allow 1 dozen Irish potatoes ; boiled and mashed fine. Add 1 teacup rich milk, pepper and salt, and 1 beaten egg. Mix well, shape into balls, dip in beaten egg and cracker crumbs. Fry in hot lard. Drain on a wire basket. Shad. I)ress the shad and wipe dry. Place in fresh water. Cut the thick skin in center of back with a sharp knife. Remove the head and wash again. Then cut through center. Place fish in 4 quarts of water with 1 dessertspoon salt. Boil until done. Set on back of range until ready to serve with this sauce : Take 8 ounces of butter and melt, add to it 1 dessertspoon of chopped parsley. Serve in gravy boat over shad. ^^^^^^ ■■— .-ill ---■-■-, ^ Lobster Newburg. Two boiled lobsters removed from shells and cut into small pieces, 1 pint of cream, 1 tablespoon of butter and 1 tablespoon of flour. Melt butter and stir in the flour until smooth; add cream and cook until thick. Then add the lobster, the yolks of 2 eggs beaten light and 1 glass of sherry wine. Fricassee of Lobster and Mushrooms. Two pounds of lobster, % coffee cup butter, % pound mushrooms, % cup of flour, 1% cups new milk, 2 tablespoons sherry wine, a few drops of onion juice, paprika, salt and pepper to taste. Boil lobster 30 minutes, when cold cut in strips, remove the intestinal vein in back of lobster, cut mushrooms in half, cook with butter and onion juice 3 minutes ; add flour, pour milk in gradually, then lobster meat ; season with salt and paprika. Soon as lobster is ^ heated, add wine. Serve very hot. Shrimp. Put in frying pan 2 tablespoons of butter ; when hot add 1 table-, spoon tomato sauce, 2 teaspoons of onion juice, ^ cup of cream, % cup of boiled rice and 1 pint of fresh or canned shrimp. Stir until it begins to boil. Let cook slowly for 5 minutes. Serve hot. Mock Terrapin. Take % of a calf *s liver, 2 tablespoons of butter, 1 tablespoon of dry mustard, 2 hard boiled eggs, ^ pint of water, 1 gill of sherry wine, a little cayenne pepper. Boil liver, then cut in dice ; put butter in pan and stir in 1 teaspoon of flour; when it thickens add a little water, then the liver, to which all seasoning must have been added. When the mixture boils add the wine and chopped eggs. Serve immediately. To Cook Lobsters. While alive put them in a pot of boiling water, with 1 tablespoon of salt, let boil about 30 minutes. Put them on a dish to cool (they are nice served in the shell), remove the head and crack the shell. Place them on a flat dish, with drawn butter sauce, or they can be made into a Lobster a la Newburg. After lobster is cold remove a dark cord that extends down the back ; it is poisonous. Lobster Souffle. ' - • Cook a 2-pound lobster ; when cold cut in dice. Have 3% tablespoons of mayonnaise dressing, 1 cup of aspic jelly, % cup tomato sauce, beat until it is light, then stir in the lobster, add a little tarragon vinegar, and set on ice to stiffen. This souffle can be put in individual ramaquin cases, allowing one for each cover. When mixture is set, garnish with coral or toasted bread crumbs. 42 KENTUCKY RECEIPT BOOK.