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Classic
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page 29
dredged well with flour. Set on a clean pot, over a good clear fire, have pure,
clean water enough to cover the fowl well. The slower it boils, the whiter and
plumper it will be. Take care to remove the scum carefully as it rises. Of
course, sufficient salt is thrown in to make it savory. They are always sent to
the table with an appropriate sauce.
TO BOIL HOMINY.
Wash two quarts of hominy in cold water, then put it in a large pot, fill it up
with cold water, and let it boil gently all day long; when pretty dry, take a
wooden mallet and pound it while warm, add salt enough to make it palatable,
then take it out in a stone pan. Season it with fresh butter while warm, as much
as you intend to use at the present; that you put by, will be excellent for
breakfast. Fry it in hot lard, without stirring it; turn it out whole in a dish.
Hominy should never be stirred while boiling or frying.
This is one of the most substantial and wholesome dishes in the West, and can be
always had. During the winter months, it should never be absent from the table;
for no dish can supply its place.
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