Kentucky receipt book

Select a nice thick steak, slash the edges to prevent shrinking. Place in a hot pan, dredge with flour, pepper, salt and add 1 dessertspoon of butter, with 1 dipper of cold water. Cover and place in the oven. After cooking 5 minutes, reverse the steak, baste frequently. Add a little hot water if needed. When almost done, remove the top and add 1 dessertspoon of butter. Take about 1 dozen onions, slice and fry in hot fat a chestnut brown. Put steak on a hot platter and pour over the onions. Serve immediately. Fan Broiled Beefsteak. Select a thick porterhouse steak, slash the edges, and if too fat, remove some from the edges. Place steak in a hot pan, dredge with flour, salt and pepper, add 1 dessertspoon butter, and 1 dipper of cold water. After cooking about 5 minutes, reverse the steak and baste frequently with the drippings. If water becomes too reduced, add a little more water to prevent scorching. When ready to serve, add 1 generous tablespoon of butter and place on a hot platter. Cream Gravy. One heaping tablespoon of flour, 1 tablespoon butter, 1 pint of sweet milk, salt and pepper. Put butter in a pan, when it bubbles, add flour and mix until smooth, then milk, salt and pepper ; let come to a boil, and it is ready to serve. This gravy is nice used in the preparation of macaroni. Gravy. Take 1 pound of lean beef, make incisions with a knife and dredge with flour ; put in a saucepan with 1 kitchen spoon of melted butter. Let the beef fry brown, then add a little boiling water; shake well, and put in more boiling water, 3 blades of mace, 6 cloves, 4 pepper corns, % onion, 1 small carrot, a little browned crust of bread. Cover closely and let cook a long while. This should make 1 pint of gravy. To Marinate. Make a mixture of 3 tablespoons of vinegar, 2 tablespoons of olive oil, salt and pepper, % teaspoon of onion juice, 1 bay leaf and a little parsley. Stir ingredients well together. Lay fillets of fish, or any raw meat, in this dressing for 1 hour before cooking, as it gives it a fine flavor. Beefsteak Pate. Chop 1 pound of round beefsteak until a soft pulp ; season with pepper and salt, also a little of the tender fat chopped fine; mix 2 beaten eggs with 1 pint of sweet milk. Have 1 cup of flour with 1 teaspoon of baking powder sifted in it, add eggs and milk, then stir this into meat, put in pan. Bake in a moderate oven about 1 hour. To Broil Beefsteak. Have steak 1^ inches thick, then put on a hot broiler over coals, sear on one side and then the other, and continue to do so until done. Place on a hot dish, and add pepper and salt and melted butter ; set in oven a few minutes. Baked Calf's Head. Soak head in cold water to cover it, with 1 tablespoon of salt, 2 hours, then wash well. Put in a pot with cold water, 1 sliced onion, 1 teaspoon of thyme, pepper and salt ; boil until meat can be easily removed from the bones, then skin the tongue, also the jaws; put m saucepan with brains, 1 teaspoon ground allspice ; 1 teaspoon cloves, 1 teaspoon cinnamon, 1 small nutmeg grated. Take some of the water in which head was boiled, and thicken with 1 tablespoon of flour; pour on the head, and sprinkle cracker crumbs over it; set in the oven long enough for the gravy to thicken. When taken from the oven add 1 wine glass of good sherry wine. Boil 3 eggs hard, when cold, slice and garnish the dish. Dry Beef Hash. Eun 1 pint of cold beef through grinder, have 1 pint of mashed potatoes, ^ coffee cup of cream or milk, 1 teaspoon of chopped onion, salt and cayenne pepper to taste; strew bread crumbs and pieces of butter on top. Place in oven to brown. Broiled Venison.