Kentucky receipt book

Soak venison in cold salt water 2 hours; cut in slices. When the broiler is hot, grease the bars with olive oil, place steak or slices on broiler, sear quickly, flrst on one side then on the other, turn often. It is best served rare. When done put on a hot dish, pour over melted butter, seasoned with salt and pepper. Serve very hot. Beef With Brown Gravy. Put 3 pounds of roast beef in roasting pan, dredge with flour, add pepper, salt and 1 teacup of boiling water, baste frequently; let it cook 1% hours, then remove the beef. Add % cup of hot water, and cook a few minutes. Breast of Veal. Remove the bones, spread the meat on a board, flatten with a rolling pin, and. spread with a thick layer of sausage meat, mixed with some bread crumbs, herbs and 3 eggs, then roll the meat and tie with a tape string. Bake in a moderate oven and baste often, cook until done. Remove the string and put on a hot dish, garnish with slices of lemon, serve with a brown gravy. Veal Birds Slices of veal from the loin, cut very thin; remove the bone, skin and fat, and pound until % of an inch thick, trim into pieces, 2% by 4 inches. Chop the trimmings fine, with 1 square inch of fat salt pork, for each bird. Add half as much fine cracker crumbs as you have meat ; season highly with salt, pepper, lemon juice) cayenne pepper and onion. Moisten with 1 egg and a little hot water, spread the mixture on each slice nearly to the edge, roll up tight and fasten with skewers, dredge with flour, salt and pepper, fry them slowly in hot butter until a golden brown, then half cover with cream and simmer 20 minutes. Remove the strings, serve on toast and pour the cream over them, garnish with points of toast and slices of lemon. Barbecued Babbit. Take a fat, young rabbit, skin and wash well, place in salt water for 1 hour, then wipe dry ; rub over with melted butter, pepper and salt, put on a broiling iron and broil over a clear fire; when done, put rabbit in baking pan, spread with butter ; set in a hot oven 10 minutes. Put in a sauceDan 2 tablesnoon of vinegar, 1 tablespoon of French mustard, 1 tablespoon of walnut and mushroom catsup. Let it heat, then add 1 teaspoon of currant jelly, a dash of cayenne pepper and a little salt. Pour over rabbit, serve hot. Saddle of Venison. Take a 5-pound saddle of venison and soak 6 hours in cold water, with 1 tablespoon of salt, pare it and remove the sinews from the surface ; lard with a larding needle as finely as possible, tie it 3 times around, put in the roasting pan 1 sliced onion, 1 sliced carrot, place in the saddle, seasoned with salt and pepper; spread Y^ ounce of butter over it, and cook in a brisk oven 48 minutes, baste frequently with the gravy. Untie it before removing. Place on a hot dish, pour into the pan % glass of Madeira wine, and 1 gill of white broth. Let it come to a boil, skim all fat from the gravy, straining the lean part over the venison. Serve with % pint of hot currant jelly sauce. Fillets of Venison. Have as many fillets as covers; trim and flatten, lard one side of each fillet with small strips of pork. Put fillets in bowl and marinate 6 hours in this mixture : One sliced onion, 1 minced carrot, 2 bay leaves, 1 sprig of thyme, ^ gill of salad oil, 1 gill of vinegar, a little salt; turn frequently. Drain and wipe fillets, fry about 20 minutes in salt pork fat over hot fire. Cook a chestnut brown. Remove as soon as done, or they become tough. Arrange on hot dish, the larded side uppermost. Have croutons of puff paste, cut in fancy shapes and baked, put fillets and croutons alternately. Serve with a brown gravy made of the marinated mixture. Serve for dinner with French peas. Venison Pastjr.