Kentucky receipt book

Skin squirrels, clean and cut in pieces, flour them and fry brown in dripping. Take 1 quart of boiling water, 1 large onion minced, ^ of a lemon thinly sliced, 1 teaspoon salt, % teaspoon pepper, a small glass of sherry wine. Fry the onion brown in 1 tablespoon butter ; then add to the boiling water. Cover closely and stew 1 hour. Make a delicate biscuit dough and cut in rounds, laying them on top of the squirrels ; boil 15 minutes. Pile squirrel in center of platter and place dumplings around, thicken gravy with 1 tablespoon of browned flour. Pour over squirrels and serve hot. Chicken, beef or lamb may be substituted for squirrels. Mutton Chops. Trim chops, sprinkle with salt and pepper, have 2 eggs beaten light and some rolled bread crumbs; dip chops in egg, then crumbs, melt 2 ounces of butter in frying pan and put in the chops; cook slowly. Blend 1 teaspoon flour with 1 dessertspoon of butter and add to gravy. Let remain a few minutes. Serve hot. To Cook Mutton. Allow 15 minutes' cooking to 1 pound of mutton; for roasting the same time. Serve with caper sauce or currant jelly. Spring Lamb. Rub the saddle of lamb with butter and salt. While roasting baste often with the gravy. Cook 10 minutes to the pound. Serve with mint sauce. Mint Sauce. Chop fine 3 tablespoons of young mint, add to it 2 tablespoons of powdered sugar. Pour over 6 tablespoons of white wine vinegar. Mix well. It is nice served in this way or boiled a few minutes. Serve cold. To Cook Mutton. Put pepper and salt on mutton; place in a pan with sufficient water to prevent burning. Baste frequently. Cook until done. Wine Sauce for Mutton. One tumbler of currant jelly, 1 tumbler of tomato catsup, 1 teacup of brown sugar, 1 tumbler of wine and 1 wine glass of brandy, % pint of mutton gravy from which the grease has been skimmed. Thicken with a little flour and let get cold before using. Broiled Mutton. Select lean mutton, remove fat and membranes. Put on board and pound to a pulp. Fold and press into a mass % an inch thick. Put carefully on a greased gridiron ; turn often and cook rare. Serve very hot with melted butter and tomato sauce. Lamb Chops. Take nice lamb chops, remove fat and scraggy bones and have bone flattened; sprinkle with pepper and salt; put in a hot skillet, with melted butter ; turn often, and when done place on a hot dish and pour over melted butter. Mutton Chops. Trim fat from 2 pounds of chops and parboil them. Dip in beaten egg, then rolled bread crumbs. Fry in hot fat a chestnut brown. Meat Pie. Make pastry, line a pudding dish, reserving enough for top of pie. Cut in blocks remnants of cold roast, either beef or lamb; put in pastry, adding 2 tablespoons butter, pepper and salt. Add a few strips of pastry dough or dredge in a little sifted flour, put on pastrv top. Set in oven to cook. Southern Hamburg Steak. To 1 pound of lean tender beef (the upper round is preferable), chopped very fine, add % teacup of rich milk, pepper and salt, onion to taste and mix thoroughly. Mold into 7 cakes, rolling each one as formed into flour. Make into a good shape with the hand. Have ready a hot frying pan with a lump of butter size of an egg, put in steak; fry a light brown. When done remove from the pan. Make a brown gravy with 1 heaping teaspoon of flour added to the butter in pan ; add % cup of boiling water, stirring constantly ; boil 2 minutes. Backbone. Wash backbone, add pepper and salt ; put in roasting pan with 1 pint of cold water. Cook until done (about 2 hours). To Make Sausage. Run through grinder 14 pounds of lean pork, 10 pounds of backbone fat. Mix well and add 10 tablespoons of black pepper, 3 tablespoons of salt, 8 tablespoons of sage. Put sausage meat in buckets and keep in a cool place. Make into cakes when ready to use. Babbit.