The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1881-03-10
T Out in slices and serve with vinegar or

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Worcester sauce.
Mock DUoK-Take q round of beef
steak; salt and pepper; prepare a dress
ing as for turkey; lay in the steak sew
up; lay two or three slices Of fat pork
upon it and roast; haste 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 a large spoonful
brown sugar; rub well into the beef;
| then with saltpetre and salt; turn and
rub daily for ten days; then boil six
hours.
VENIsoN HAM.-Trim the ham nicely
and lard with thin slices Of bacon, then
soak five Oh six hours in the following
pickle: One-hnlf cup of olive oil, salt,
spices, thyme, one onion cut in slices
and one or two glasses of wine (red),
turning it occasionally, then take out
and roast before a bright fire, basting it
with its pickle. It will take from, one to
two hours to cook.
ROAST GoosE. Make q 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
he thickened with flour. Send to table
with apple sauce and mashed potatoes.
MUTTON KEBBoBED.-Take a loin of
mutton; joint well; take the following
dressing and put between each joint:
Two tablespoonfuls chopped parsley, a
little thyme, a nutmeg grated, q 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.
ROAST TURKEY.-Wash dry and stuff
with q dressing of dry bread soaked in
water, pressed out and mixed with salt,
pepper, thyme, butter and an egg; sew
up the turkey snugly, and put in the pan
with q little water; roast slowly, allow
ing three hours for a ten-pound turkey;
when commencing to brown, rub over
with a little butter to keep the skin from
blistering; boil giblet in water, chop fine
and put in gravy.
| BOILED Pres FEET.-Take the fore
feet, cut off the hook, clean andscrape
them well; place two feet together and
roll them up tightly in common muslin;
tie or sew them so they will keep in per.
feet shape, and boil them seven hours on
a moderate fire-they will then be very
soft; lift them out carefully and let them
cool off; then remove the muslin and you
will find them like Jelly. Serve with
vinegar or split them and roll in bread
crumbs or cracker dust. and fry or brol
them. Serve with q little tart sauce.
QuAm.-Pick and clean, cut in tht
middle of back, fry in butter to a nict
brown, salt and pepper; now put in al
earthen or porcelain lined dish, ont
tablespoonful of nice butter and tht
same of flour; stir on a slow fire unit
butter is dissolved, then pour in slowl,
two-thirds glass of water and the SAM
quantity of wine, 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
Bird; put in the dish you wish to serve
: laying the birds on top; pour the grav,
over all; serve very hot.
, MINoE MEAr.-Chop fine two pound
of lean, tender beef, cold, boiled G
. baked; remove all skin and gristle
Mince fine half a pound Of suet, on
pound of ~raisins, seeded, n pound {
. dried c~urrants, washed and picked, ha
I q pound of citron, sliced thin, one poun
t of clean, moist brown sugar, the juice
4 six lemons. the rinds grated Throw ava
: the pulp, two grated nutmegs, on
ounce of salt, one ounce of ground gil
ger. half an ounce of allspice, cloves an
cinnamon, each; mix the meat, fruit an
c spices we'll; pour upon the sugar a phi
v of wine, and half a pint of brandy; I'D
the fruit to the meat: pour over the wiz
e and brandy; when it is well mixed pac
it in small jars in q cool place. VIII
ready to make the pies line the pie-plat'
e with a good crust: add to a pint of Il
e mixture a pint of tart apples. choppe,
and o wine-glass of ~rose-water; fill IL
k crust half full; lay over bits of butter
d put in enough meat to nearly fill ii
a plate; cover with puff paste; cut a slit
the middle and bake. They keep wei
q Warm them before using.