Kentucky receipt book

Use for pasty, meat from breast, neck or flank. Wash the meat with vinegar, rub with brown sugar and hang up in a cool place; examine each day and wipe with a dry cloth. When ready to use sponge with lukewarm water and dry on a cloth. Bone it and cut into pieces 2 inches square. Remove the skin; parboil meat until tender, then add 2 tablespoons of butter, pepper and salt, and if necessary a little flour. Line a pudding dish with pastry, arrange meat in dish, fat and lean, cover with dots of butter and enough stock to cover bottom of dish; put top on pie and bake. Put bones and trimmings in saucepan with enough cold water to cover them, add 1 piece of mace, pepper and salt. Simmer until stock is reduced onehalf. Strain, cool and skim off grease. When pie is done, reheat this stock, adding 2 teaspoons lemon juice and 1 wine glass port wine. Put funnel through hole in crust and pour in this gravy. Serve hot for luncheon. Roast Venison. Take an 8-pound roast of venison and soak 6 hours in cold water to cover, with one tablespoon of salt. Wash roast and wipe dry, then lard it, using about % pound of salt pork cut in small strips. Trim saddle into good shape ; put in roasting pan with % of a pint of cold water, 1 tablespoon of butter, baste every 5 minutes at the beginning, then every 15 minutes, dust with pepper and salt. Claret wine may be used for basting the venison, instead of the dripping of the pan. Cook 1% hours. All trimmings from the roast must be made into stock which is added to drippings in pan; also 1 tablespoon browned flour ; stir until smooth. Serve this gravy with the venison. Also serve with wild plum jelly. Venison Steak. Have steak of venison cut % of an inch thick, dust with pepper and salt ; melt 1 tablespoon of butter in broiling pan ; put in the steak, sear first on one side, then the other; continue turning steak until done. Put steak on hot platter and spread with butter, set in oven a minute to melt. Serve with Saratoga chips and hot rolls. Slices of cold rare roasted venison are delicious when reheated in a brown or curry sauce. Serve for luncheon. Deviled Venison. Cut thick slices from rare roasted venison, make slanting incisions and fill with mixed mustard and salad oil. Brush slices with melted butter and dredge with flour. Broil and serve with melted butter. Venison Hash. Chop meat from a cold roast into blocks, season with salt, black pepper, a dash of cayenne; gravy from roast is added to hash, or else make a brown stock from the bones and trimmings ; add the meat only long enough to be heated. Serve hash on hot buttered toast for breakfast or luncheon. Fillet of Veal Boast. Remove bone from a 3-pound roast and fill with a forcemeat. Have enough pork and lean veal run through the grinder to fill the aperture from where the bone was taken. Add to it % cup of butter, 1 ounce of bread crumbs, soaked in milk, the yolk of 1 egg, 1 dessertsDOon of lemon juice, a dash of nutmeg, pepper and salt. Mix well together and press into the veal. Skewer and tie the fillet into a round shape. Lay in roasting pan a few slices of pork. Add enough hot water to cover the bottom of the pan. Place in the oven and cook slowly. Replenish with water if it boils out. After cooking 1 hour take slices of pork from the top of the fillet, spread thickly with butter and dredge with flour. In half an hour add more butter and brown the fillet. Put in saucepan 1 kitchen spoon of butter and 1 heapiner tablespoon of flour; stir until brown, then add % pint of stock, stir well, then set on back of range to keep war^Q. Take out the fillet and skim off all grease, add a little more water to pan and let come to a boil, then add other sauce, with the juice of % lemon, strain and pour around the fillet, garnish dish with slices of lemon, serve with potato puff. Shoulder of Veal.