The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1888-02-23
TO PLEASE THE PALATE.
The Modern Barbecue in Old Virginia, Two
Rabbits and One Opossum Sup
planting the Ok.

I VIII DC gldu I'd give luo UlOuuS OpefdU-
| di. This was not the grand barbecue
of an OK, as in the golden days of the
Old Dominion, nor hog barbecued
whole, stuffed with spices and basted
with fine old rum or Madeira, such as
Pope refers to, regarding one of the
most eminent gourmands of the day:
0ldfeld. with more than harpy throat endud,
Cries, Send me- gods, whole hog barbe
Two rabbits and one opossum were
barbecued according to the old regi-
men, delicately, as is consistent with
| their tender, sweet flesh. Before the
carcasses were all prepared for cook
ing there were made in the ground
three trenches, one for each, and fires
of wood were allowed to blaze until
there were three beds of live Goals;
meantime, while waiting for the smoke
and blaze to expire, each of the ami
mails was gashed with sharp knives, in
strokes half an inch apart. Several
small Stats of wood are placed across
each pit, over the live Goals beneath.
Then mixture is made called "the
seasoning"-consisting of all sorts of
| spices, onion if liked, vinegar. pepper,
salt, and brandy, or whatever liquor
is preferred, giving a high flavor.
Pour this slowly and carefully over
the animals, so that none escapes,
passing through the gashes and grad
ually saturating the flesh while roast
ing. The bed of Goals should be care
fully investigated, that there may be
no smoky pieces of wood smoldering
to destroy the flavor. The barbecue is
eaten with black currant jelly.
The mode of putting turtle to
death must be imagined Such refec-
tions are unpleasant, but the ancient
chronicler insists that it must bleed
three hours before it is dissected. The
back shell is divided from the under
shell. The fins, liver, heart, kidneys,
ETC., are carefully washed and placed
in pan of cold water-the liver by
itself Then cut out all the flesh from
the two shells and remove the bones.
Cut the callipee-the meat belon ging
to the under shell-into pieces OF good
size, and break the shell. The CALI
pash, next to the back shell, may be
cut smaller; the green fat into pieces
two inches square. Put all the meat
into large pan, sprinkle it slightly
with salt, and cover it over. Scald
tiiC SlICIl5 anu MS ulllII all IHG
ing meat is easily removed, as it is
worth saving. Remove the dark skin
from the fins and lay them in cold
water. Place in the pot the coarser
pieces of flesh with the bone, add a
pound of cold ham cut up and eight
large calves feet we'll singed and
scraped. A knuckle of veal may be a
substitute. Add four sliced onions, a
large bunch of basil, dozen blades of
mace, and saltspoonful of CAYENNE.
THe ham will produce sufficient salt.
Cover the whole with water and let it
simmer steadily for five hours, well
skinned. Then strain all through a
sieve into a deep pan. Cleanse the
pot and return the strained soup to it,
with the liver. etc, cut into small
pieces, some of the finest meat, and
portion of the green fat. Have in
readiness three dozen force-meat balls
the size of a walnut, made with the
usual proportions of minced veal,
mace, breadcrumbs, butter, grated
lemon-peeI, nutmeg, and beaten yolk
OF eggs. Let these boil in the soup
an additional hour; also the eggs of
the turtle or some hard-boiled yolk of
eggs then add the juice and grated
yellow rlnds OF two lemons and a pint
of fine sherry; boil the soup for fifteen
minutes longer, gently. In the mean
time stew in another pot the finest of
the turtle meat, seasoned with a little
salt and Cayenne and liberal guam
tity of sweet marioram leaves, rubbed
fine, with powdered mace and nutmeg,
add pound of fresh butter, cut in
pieces and rolled in flour. Having
stewed an hour, put in the green fat
and add the juice and grated yellow
rind of two more lemons, and two
pints of sherry; stew gently for an
hour longer. In the meantime take
the she'll from the back. carefully
washed and dried, lay band of puff
paste all around the inside, two inches
below and above, and fill it with the
stewed turtle; it must be elevated from
the floor of the oven and then baked
until Drowned. The soup occupies a
place in the tureen at the other end OF
the table, and for entrees the fins stew
cd tender in little of the soup, and
the liver fried in butter.
This rather elaborate recipe is for o
turtle of moderate size, or for any.
thing else, for our modern chefs are
not inferior to the ancients. Give
them turtle, partridge or peacock,
a veal-cutlet or beefsteak, and they
will dish you up something so savory
that the palate will be delighted and
the wit befogged. According to Sam
Slick: Veal to be good must look like
anything else but veal. You mustn't
know ii when you see it, for its vul
gar; mutton must be incog., too; beef
must have mask on; anything that
looks light cut with knife; anything
that looks solid take a spoon to; if
thing looks like fish, you take your
oath it's flesh; if it seems flesh it's sure
to be fish, nothin' must be natural.
This is = anufacturing country:
everything is done by machinery, and
that that amt must be made To look
like it, and | must say the dinner ma
chinery is perfect"
Carrots are considered extremely
nutritious, particularly when made in
a soup. The proper way to make it is
to remove the fat from piece of fresh
beef. seasoned with very little salt
and pepper, allowing small quart of
water to each pound. Crate half
dozen or more large carrots on coarse
CRATER, and put them to boil in the
soup with some other carrots; perhaps
three will be sufficient; cut into two
inch-long pieces. When the beef is
boiled to rags and has left the bone
pour off the soup from the sediment,
transferring it to a tureen, and send
ing it to table with bread cut into IT,
a simpler manner is to use carrots in
winter boiled and forced into a pulp
through sieve into some good, not
too strong, stock. 1t must be remem-
bered that carrots need more boiling
than any other vegetable. Small
young carrots need half an hour, lar
ger ones from one to two hours. These
are also considered very pleasant ac-
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