The Blue Grass Cook Book

page 115

eggs one at a time. Beat this mixture until light. Shape into loaf and bake for
3 hours. Sprinkle with grated bread-crumbs. Put some water in the pan and skim
off the grease and thicken the gravy with brown flour. This is delicious for tea
or to take on a picnic.

VENISON
Mrs. C. S. Brent

Put the venison to bake. Make a dressing of bread-crumbs highly seasoned with
salt and pepper. When the meat is half done, turn it over and cut on either side
places 2 1/2 inches long, which fill with the dressing. Pour over the meat 1/2
cup of catsup. Take 1/2 cup black molasses, 1 tablespoon allspice, and 1
tablespoon brown sugar. Put this too over the meat. Then crumble the light bread
over. Baste often, for it burns easily. Just before removing from the fire put
bits of currant jelly here and there.

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