The Rural cook book

Mock Duck. — Four pork tenderloins ; slash lengthwise, rub with salt and pepper, fill with dressing made of bread crumbs, one onion, one egg, one-half cupful butter, salt and pepper to taste; tie together and bake in roaster. Serve with hot apple sauce made as follows : Pare and quarter (if large, cut in eighths) as many apples as the family appetite requires. Put 3 layer of apples in a granite or enameled shallow pan, put bits of butter, goodly supply sugar and dash of cinnamon on the apples. Do this in layers till pan is full ; add a little water and bake till rich and clear, not just barely done. Mutton Mince With Eggs. — Scrape every morsel of meat from the bone, crack the latter, cover with cold water and let it simmer at the hack of the stove for four or five hours. Strain off the cupful of liquid and thicken with a lump of butter rolled in browned flour; season with salt, pepper and tomato catsup ; stir into it the cold mutton cut small and a handful of bread crumbs, strewing some of these on top ; bake until the surface bubbles, drop four or five eggs upon the top, pepper and salt them, set back in the oven and leave there until the eggs are "set." Mutton Fie. — A mutton pie made from the neck of mutton is as savory as it is economical. Cut off the spine bone and the scrag end, shorten the ribs to about three inches, but save all these trimmings to make the gravy for the pie. Cut the mutton into neat chops, pare off the fat, season with salt and pepper and place in the deep pie dish in a circle, one lapping over the other. Fill the center with tiny potato balls cut out with the cutter; add the mutton gravy which has been boiled to make the quantity required, sprinkle with salt and pepper, cover with good pie crust brushed over with the yolk of an egg and bake for an hour and a half in a moderate oven. Ragout of Mutton, — Use two pounds of mutton from the shoulder or breast Cut in small pieces, about two inches square. Cut up some of the mutton fat which has not touched the skin and fry slowly in a pan until there is about a gill of liquid fat; lake out the solid pieces and put in the mutton and stir until it becomes brown. Take the meat from the fat, being careful to press out all the fat. To the fat add one pint of turnip cubes and two tablespoonfuls of onion cut fine ; cook slowly for 10 minutes, then take them out and put in the stew pan with the meat. Pour the fat from the frying pan and put in two tablespoonfuls of butter and the same amount of flour; stir until brown, when add one quart of boihng water. When this thickens add it to the meat and vegetables with a rounding teaspoonful of salt and one-third of a teaspoonful of pepper. Simmer for three hours, covered. "Pawnhas." — This old-fashioned dish is similar to scrapple. Boil together the "jowls," liver and heart of a hog until very tender. Take out all bones, chop the heart and meat from jowls until very line;; crumble the liver as finely as possible and put all back into the kettle. Now season with pepper and salt, and be sure to add enough water to keep it from being too rich or greasy. Stir in white cornmeal until you have a thin mush, let cook slowly half an hour, pour into a large crock or jar; set away to cool. When cold, slice like mush and put into a skillel to fry. Add no grease. This is delicious and will keep indefinitely in a cool place. Pigeons, Potted. — Place six cleaned birds in a deep kettle with one pint of vinegar and three onions, halved; let stand over night, then throw the vinegar and onions away. Brown six slices of pork and two onions, sliced; place in the kettle with the pigeons; add one pint of hot water, salt and pepper; cover and simmer about two hours; serve the pigeons on a hot dish about a mound of parsley; strain the liquor, thicken, and pass in a gravy boat.