Kentucky receipt book

One and one-half pounds of raw veal, ^ pound of fresh raw pork, 14 pound of butter, 1 cup of bread crumbs, a dash of minced onion, 1 teaspoon of chopped parsley, % grated nutmeg, pepper and salt, 3 yolks and 4 whites of eggs beaten together. Run meat through a grinder. Take bread crumbs and make into panada with stock or water. Add to it the eggs, butter and seasoning. When it leaves side of saucepan it is done. When cold add to meat and mix well. Grease mold with butter and flour it; then make a hole in the center of loaf and put in % coflfee cup of chopped champignons. Cook 2 hours. Serve hot with this sauce. Sauce. One quart of cream or rich milk, % teacup of butter, blended with 1 tablespoon of flour; season with salt and pepper. Boil until it thickens. Just before serving add ^ can of chopped champignons. Lamb's Liver. Slice liver ^ an inch thick, then roll in flour, seasoned with p^ per and salt. Have a hot skillet with melted lard and fry a chestnut brown. Serve for breakfast with thin slices of breakfast bacon. To Boil a Ham. Fill the pot with water, put in the ham, fill all around with nice hay, add garlic, cloves, mace, allspice, thyme and pepper. Let it boil several hours until quite done and then add 1 quart of cider or wine. Baked Ham. Wash ham clean, wrap it in a bundle of hay and boil until done ; take it out and skin it ; take 2 flat sticks and lay in the bottom of a stovepan ; lay the ham on the sticks and make a batter of flour and water, spread all over the ham. Bake about 2 hours, then take the batter oflf and dress the ham. Stuffed Ham. After boiling the ham skin it. Have ready a dressing made of corn meal mufiins or grated biscuit; add 1 moderate size onion chopped very fine, 1 or 2 leaves of sage, pepper and sugar to taste and a few celery seed. Make incisions all over the ham with a large knife and press down the dressing, then bake it. Veal Loaf. Three pounds of lean veal ground fine, 6 soda crackers pulverized, 4 eggs, 2 tablespoons of thick cream, 1 tablespoon of butter; season with black and cayenne pepper, salt, a little nutmeg, minced onion, chopped parsley, celery seed. Beat all well together. After it has been formed into a loaf rub 1 egg over the top of it and put in pan, cover with grated cracker crumbs and bits of butter. Put water in pan and baste as it cooks ; bake 2 hours. Serve with cream sauce. Have both hot. It is nice served with cream potatoes, green peas, asparagus or dressing of champignons. Baked Ham. Soak ham 6 hours in cold water; wash well and put on with enough cold water to cover. Boil, allowing 20 minutes to the pound. KENTUCKY RECEIPT BOOK. 71 Have ham wrapped in hay; when done set away until cold. Cover with a dressing and set. in oven to bake. To Boast a Ham. After soaking 6 hours in cold water make a batter of flour and water and cover ham. Lay it on 2 sticks in roasting pan ; when hock is loose take from pan, set away until cold; remove skin. Have a dressing made with 1 teacup of grated bread crumbs, 1 tablespoon of dry mustard, 1 heaping tablespoon of brown sugar, 1 dessertspoon of allspice, 1 heaping teaspoon of cloves. Moisten with vinegar, spread over ham and make incisions and press in some of the dressing. One cup of sherry wine may be poured over ham. Set in oven, bake a chestnut brown.