The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1881-03-18
Cut in slices and serve with vinegar or

Cut in slices and serve with vinegar or
Worcester sauce.
Mock DrcK Take round of beef
steak; salt and pepper; prepare dress
ing as for turkey; lay III the steak sew
up; lay two or three slices OF fat pork
upon il and roast; basic often and you
cannot tell it from duck.
SPIcED BEEF. ~ For ten or twelve
pounds of beef take one tablespoonful of
allspice, six cloves, a piece of mace;
pound in a mortar; add large spoonful
brown sugar rub we'll into the beef
then with saltpetre and salt; turn and
rub daily for ten days; then boil six
hours
VENsoN Ham. Trim the ham nicely
and lard with thin slices Of bacon, then
soak five or six hours in the following
pickle: One-half cup of olive oil, salt,
spices, thyme, one onion cut in slices
( and one or two glasses of wine (red),
/ turning 1t occasionally. then take out
and roast before n bright fire, basting it
I with its pickle. 1t viii take from one to
/ tTn hours to cook.
/ ROAsr GoosE-Make a stuffing of
{ bread crumbs, onions and potatoes cut
/ fine; season with pepper and salt, sage,
and butter the size of an egg; fill the
goose and tie down the wings; roast two
hours and a half Boil the liver and
heart and add to the gravy which must
lee thickened with flour. Send 70 table
/ with apple sauce and mashed potatoes.
AIurroN KEBBoBED. Take a loin of
mutton; joint we'll; take the following
dressing and put between each joint:
Two tablespoonfuls chopped parsley, a
little thyme, a nutmeg grated, teacup-
full of bread crumbs; mix well with two
eggs; roast one hour If there is a large
flap to the loin, some of the dressing
may be put IN and then skewered Sc
curely.
RoAsr TuRKEY.- Wash dry and stuff
with a dressing of dry bread soaked IN
water pressed ont and mixed with salt,
pepper, thyme, butter and IN egg; sew
up the turkey snuely, and put III the pan
with little water. roast slowly, allow
inc three hours for a ten-pound turkey
when commencing to brown, rub over
with little butter to keep the skin from
blistering, boil giblet in water, chop fine
and put IN gravy.
BoILEp Pres FEEr-Take the fore
feet. cut off the hook, clean and scrapt
them well; place two feet together ano
roll them mp tightly in common muslin
tie orsew them so they will keep m per
feet shape, and boil them seven hours OF
q moderate fire-they will then be very
soft: lift them out carefully and let then
cool of: then remove the muslin and yoI
will find them like Jelly. Serve Will
vinegar or split them and roll in. breaC
crumbs or cracker dust. and fry or brol
them. Serve with little tart sauce.
OUArL-Pic6 and clean, cut IN tn
middle of back, fry in butter to me-
brown, salt and pepper; now put IN al
carthen or porcelain lined olshs on
tablespoonful of nice butter and tia
same of flour: stir on slow tire unit
butter is dissolved. then pour IN slowl,
two-thirds glass of water and the SAM
quantity of vine, salt and pepper; put Il
Your birds that are nicely fired, simme
slowly one-quarter of an hour; toast som
thin slices of bread Zone toast to eacl
birdl; put in the dish You wish to serve
laying the birds ON top; pour the gray
over all; serve very hot.
MNcF MEAr.-Chop fine two pound
. of lean. tender beef, cold, boiled @
baked; remove all skin and grlstlt
| AIince fine half pound of suet, on
pound of raisins, seeded, one pound {
, dried currants. washed and picked, ha
a pound of citron, sliced thin, one poun
Of clean. moist brown sugar, the juice {
t six lemons. the riuds grated throw ava
+ the pulp, two grated nutmegs, on
ounce Of salt, one ounce of ground giI
ger. half an ounce of allspice, cloves an
cinnamon. each; mix the meat, fruit an
3 spices we'll; pour upon the sugar n pin
' OF wine, and half a pint Of brandy; ad
! the fruit to the meat: pour over the Win
2 and brandy; when it is well mixed pac
t IT IN small jars IN cool place. Whe
ready to make the pies line the pie-plato
> with a good crust; add to pint of tn
Q mixture pint Of tart apples, chopped
and wine glass Of rose-water; fill til
( crust half full; lay over bits of butter
l put in enough meat TO nearly fill I'll
a plate: cover with puff paste; cut q slit
(. the middle and bake. They keep wei
I Warm them before using.