The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1881-03-11
Cut in slices and serve with vinegar or

Ont IN slices and serve with vinegar or
Worcester sauce.
Mock DUcK.-Tale a round of beef
steak; salt and pepper; prepare dress
inc as for turkey; lay in the steak sew
M: lay two or three slices of fat pork
mon il and roast; haste often and You
cannot tell it from duck.
SPJcED BEEF For ten or twelve
pounds of beef take one tablespoonful of
allspice, six cloves, a piece of mace:
pound in a mortar; ada 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.
VESIsoN 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 it occasionally, then take out
and roast before a bright fire, basting 1t
with its pickle. 1t will take from one to
two 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
he thickened with flour Send to table
with apple sauce and mashed potatoes.
MrrroN KEBBoBED. Take a loin of
mutton; Joint we'll; take the following
dressing and put between each Joint:
Two tablespoonfuls chopped parsley,
little thyme, q nutmeg grated, a teacup-
full of bread crumbs; mix well with two
eggs: roast one hour If there Is large
flap to the loin, some Of the dressing
may be put in aud then skewered Sc
curely.
RoAsT TuRKEY.-Wash dry and stuff
/ will n dressing Of dry bread soaked III
+ water. pressed ont and mixed with salt,
+ pepper. thyme, butter and an egg; sew
up tie turkey snugly, and put IN the pan
with , little water; roast slowly, allow
ing three hours for a ten-pound turkey;
/ when commencing to brown, rub over
with little butter 10 keep the skin from
/ blistermg; boil giblet IN water, chop line
and put IN gravy.
BoUFD Pres FEET Take the fore
/ feet. cut off the hook, clean and scrape
them Well; place two feet together and
roll them mp tightly in common muslin;
tie or sew them so they VIII keep IN per
feet shape. and boil them seven hours on
I q moderate fire-they viii then be very
/ soft lift them ont carefully and let them
cool off: then remove the muslin and you
will find them like Jelly. Serve with
/ vinegar on split them and roll III bread
crumbs or cracker dust. and Try or broll
them Serve with little tart sauce.
OUAn.-PicI and clean, cut in the
middle Of back, fry in butter To nice
brown, salt and pepper; now put IN an
earthen or porcelain lined dish, one
tablespoonful of nice butter and the
same of flour: stir on q show fire until
butter Is dissolved, then pour IN slowly
two-thirds glass of water and the same
quantity OF wine, salt and pepper; put IN
your birds that are nicely fired, simmer
slowly once quarter of an hour; toast some
thin slices of bread Zone toast to each
bird): put in the dish you wish to serve,
laying the birds on top; pour the gravy
/ over all; serve very hot.
M1ScE MEAr.-Chop fine two pound;
Of lean, tender beef, cold, boiled Of
baked; remove all skin and gristle
AIince fine half a pound of suet, one
pound OF raiSins. seeded, one pound o
dried currants, washed and picked, hal
pound of citron, sliced thin, one pounc
of clean, moist brown sugar, the juice o
six lemons. the rinds grated throw awa7
the pulp), two grated nutmegs, on'
ounce of salt, one ounce of ground gin
ger. half an ounce of allspice. cloves anC
cinnamon. each; mix the meat, fruit anC
spices we'll; pour upon the sugar pin
OF wine, and half pint of brandy; ado
the fruit TO the meat: pour over the win'
and brandy: when it Is well mixed pacl
it in small Jars in a cool place. Whel
ready 10 make the pies line the pie-plate
with a good crust: add 10 a pint of tn
mixture pint OF tart apples, chopped
and a wine-glass of rose-water; fill tn
crust half full: lay over bits of butter
put in enough meat to nearly ill tn
plate. cover with puff paste; cut a slit il
the middle and bake They keep well
Warm them before using.