We’re in the holiday spirit here at the University Press of Kentucky, and we wanted to share a little of that cheer with our fans. All week we’ll be giving away a new book in a new way to a lucky someone.
Today is Throwback Thursday (#TBT) and we’re giving away a copy of The Blue Grass Cook Book to one of our fans on Instagram or Twitter. We’ll be sharing menus and recipes from the book (and a few other classic Kentucky cookbooks) all day. All of our new Instagram and Twitter followers, photo likes, comments, retweets, and mentions will be automatically entered to win.
To whet your appetite, enjoy Mrs. Garrad’s “Kentucky Burgout” from The Blue Grass Cook Book, and the original book review from the New York Times in 1904!
Kentucky Burgout
Mrs. Garrad, Bourbon County, Kentucky
- 6 squirrels
- 6 birds
- 1 1/2 gallons of water
- 1 teacup of pearl barley
- 1 quart of tomatoes
- 1 quart of corn
- 1 quart of oysters
- 1 pint of sweet cream
- 1/4 pound of butter
- 2 tablespoons of flour
- Season to taste
Boil the squirrels and birds in the water till tender and remove all the bones. Add barley and vegetables and cook slowly for 1 hour. Ten minutes before serving add the oysters and cream with butter and flour rubbed together. Season and serve hot.
