How We Cook in Tennessee

Ingredients

• three slices of bacon
• one teaspoonful of lemon juice to the gravy
• a pint of water
• two eggs well beaten
• three inch squares
• pepper
• salt
• lemon juice
• parsley

Directions

1. is brown ; two or three slices of bacon or salt pork improve the flavor. Cold pork makes a nice pie of this kind.

2. Roast Mutton. — A roast of mutton or lamb should be rubbed with pepper and salt and sprinkled with flour. Put in a cov- ered pan on a rack, adding a pint of water, and when neces- sary add more water. Let cook till a nice brown. Cut Irish potatoes in quarters and cook them half hour in the same pan with the mutton, and garnish the dish with them. Serve the gravy in a bowl.

3. Hashed Mutton. — Cut thin slices of cold mutton, fat and lean, flour these, place in a saucepan with a small onion, sliced, and some of the mutton gravy. Cook until the onion is done. Serve in covered dish.

4. Breaded Lamb Chops. — Carefully trim the chops, and after sprinkling salt and pepper over them, dip them in melted but- ter, and let it cool on them. Have ready the yolks of two eggs well beaten; dip the chops in this, and sprinkle thickly with finely grated bread crumbs. Let them broil over a clear fire. Add one teaspoonful of lemon juice to the gravy, and garnish with lemon sliced very thin, and curled parsley.

5. Lamb Stew. — Cut cold lamb into two or three inch squares, add some of the broth; cut up a few Irish potatoes and mince a little onion; season with butter, pepper and salt; add warm water, if necessary, for the gravy, and thicken with a little flour.

6. Baked Chicken. — Wash well with cold water, then pour boil- ing water over it, and into the cavity. Rub the latter with salt and pepper and fill with a dressing made of bread crumbs or toasted bread rolled fine, seasoned with salt, pepper, onion and butter. Rub the chicken well with butter or lard, sprinkle pepper and salt over it; bake in a covered bakingpan about three hours, with water enough to steam it well. Brown nicely.

7. Fried Chicken. — Cut off the wings and legs, cut breast in two and also back. Wash well and throw into weak salt water, to extract the blood. Let it remain half hour or more. Drain

Nutrition, whole recipe (rough)

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.