Democratic Northwest. [volume] (Napoleon, Ohio) 1869-1894, 1888-06-28
TO PLEASE THE PALATE.
The Modern Barbecue In Old virginia, Two
Rabbits and One Opossum Sup
3Gt Hf planting the OK. $50

Inc IaDle, naYlng perSOnally asslsC
ed barbecue in old Virginia lately,
will be glad to give the modus operan-
di. This was not the grand barbecue
of an OK, as in the golden days of the
Old Dominion, nor a 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;
oldneld. with more than harpy throat endu'd,
Cries, send me. Q gods whole hog parDe'
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. (
y 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 high flavor.
Pour this slowly and carefully over
the animals, so that none escapes,
5 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 q turtle to
death must be imagined. Such refiec-
q tions are unpleasant, but the ancient
chE0nicler 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 belonging
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
the shells and fins until all the adher-
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
pound Of cold ham cut up and eight
large, calves well@ssinged and
scraped. A knuckles of veal may be
substitute. Add four sliced onions, a
large bunch of basil, a dozen blades of
mace, and a saltspoonful of Cayenne.
The ham will produce sufficient salt.
Cover the whole with water and let it
simmer steadily for five hours, we'll
SKINNED. Then strain all through a
sieve into q 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 a
portion of the green fat. Have in
readiness three dozen foree-meat balls
the size of walnut, made with the
usual proportions of minced veal,
UulbCLy
lemon-peel, 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 rinds OF two lemons and 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 q liberal guam
tity of sweet marjoram 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 shell 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 tho
stewed turtle; it must be elevated from
the floor of the oven and then bake
until Drowned. The soup occupies 9
place in the tureen at the other end o.
the table, and for entrees the fins stew
ed tender in a little Of the soup, snt
the liver fried in butter.
This rather elaborate recipe is for ,
turtle of moderate size, or for any
thing else, for our modern chefs arr
not inferior to the ancients. Civ,
them Il turtle, ii partridge or peacock
a veal-cutlet OF beefsreak, and the,
will dish you up something so SAVIOR.
that the palate will be delighted ant
the wit befogged. According to San
Slick: ''Veal to be good must look lik
anything else but veal. You mustn'
know il when you see it, for it's vul
ear; mutton must be incog., too; bee
must have mask on; anything. tina
looks light cut with a knife; anything
that looks solid take spoon to; if
thing looks like fish, you take you
oath it's flesh; if it seems flesh it's sur
to be fish, nothin' must be natural
This is manufacturing country
everything is done by machinery, an
that that ain't must be made TO loo
like it, and I must say the dinner ms
chinery is perfect" !.
Carrots are considered extremel
nutritious, particularly when made in
soap. The proper way to make it
to remove the fat from piece of fres
beef, seasoned with very little sal
and pepper, allowing small quart G
water to each pound. Crate half