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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

Mrs. Henry C. Buckner

Mix together:

2 heaping tablespoonfuls of brown sugar,

1/4 bar of grated chocolate,

1 tablespoonful each of shredded candied orange and lemon peel,

10 blanched almonds, cut,

1/2 cupful of currants,

1 cupful of vinegar.

Let them soak for 2 hours, then pour over the cooked meat and simmer for 10 minutes.

Nice for mutton, venison, sweetbreads, calf's head, etc.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'


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