365 breakfast dishes

Drain the fish free froni oil. Fry them quickly in melted butter. Dust with paprika and squeeze a little lemon juice over them. Heap hashed brown potatoes into a mound on a round platter ; ky the fish up against the sides, tails up and garnish with lemoD and parsley. 30.— Miroton of Beef. Into a saucepan put i tablespoonful of butter, and when melted add i cupful of boiled rice ; fry stirring all the lime until a golden brown. Into a baking dish lay slices of cold roast beef to within J^ an inch of the top ; lay the rice over for a cover and add ^ cupful brown sauce. Bake J^ an hour in a hot oven. 31. — Veal Goulash. Fry I tablespoonful of chopped onion golden brown, in 1 tablespoonful of butter; add I lb. of lean veal cut into inch pieces, J4 a te3!>poonful of salt, i teas|MX>nful of paprika, I tablespoonful of Hour and slir until December. slightly browned ; then add i ciipfui of stock or water, cover and simmer for i hour. Add 1 cupful of diced raw potatoes, cook 15 minutes longer and serve. — From " Table Talk," Philadelphia. INDEX, Anchovy Eggs, 89. An Italian Dish, 79. Apple Toast and Bacon, Aurora Eggs, iii. Bacon and Apples, 7. Baked Hash, 78. *« of Rice and Beef, 63. Hominy and Ham Chips, 135. Soft-shell Crabs, Scallops, 14. Beef Balls, 56. Croquettes. 14. Hash, 86. Heart Saute, 4. Kidneys, 61. " ^ la Baden- Baden, 103. en Malelotte, 98. Olives, 69. Omelet, 49. Pie with Potato Crust, 93. and Rice Croquettesi 20. « <( If «( «i it tt u it tt Beefsteak Hollandaise Sauce, 130. and Mushrooms and Onions, 13. and Oysters, 59. Blanquette of Veal and Ham, 59. Bobble Gash, 119. Boiled Eggs, 46. Boudins, 58. Bracciolette, 118. Braised Beef in Gravy, Breaded Chops, 46. Breakfast Chicken, 2. «» Veal, 123. Breslau of Beef, 143. Broiled Striped Bass, Chickens, 84. Fresh Mackerel, Ham and Eggs, Herrings, 100. Liver, 48. Oysters, 13. Pigs' Feet, 31. « tt ft M f< If tt Index* it « <4 Broiled Quail on Toast, Salmon, 103. Salt Codfish, 113. Turkey Legs, 51. Brown Stew, 23. Brunswick Slew, 130. Calf's Tongue with Tomato Sauce. 120. Cheese Omelet, 124. Chestnut Croquettes, '31- Chicken with Almond Sauce, 34. " Baked with Rice, «« Boudins, 38. " Croquettes, 79. «« Cutlets, 95. «* and Egg Scallop, " Fricassee, 1 10. «* Hash, 87. Oysters, 99. and Oysters, 1 58. ** with Peanuts, " with Pea Sauce, " Pilau, 65. " in Rolls, 21. " in Shells, 124. " Souffle, 18. Tarts, 123. Terrapin, 123. and Corn Timbales, 113. Chipped Beef, 109. (( (« « <f « Chopped Veal, German Style, 155. Chops with Flemish Sauce, 140. Chuck Steak with Tomato Sauce, 25. Clam Fritters, 112. " Toast, 65. Clams Stewed with Cream, 50. Cod Baked with Tomato Sauce, 42. Codfish on Toast, 41. Cod Steaks ^ la Cardinal, 157. Cod Steaks fried, 51. Corn Beef Hash, 52, lOI. Corn Oysters, 98. Columbus Eggs, 20. Cr^b Croquettes, 85. Creamed Calfs Liver, " Chicken, Potatoes and Peppers, 9. " Codfish, 87. Corned Beef, Eggs. 64. Fish, 57. Cream Hash, 54. Creamed Liver, 58. Oysters, 2. Scallops, 158. Cream Toast with Cheese, 44. Creamed Veal, 126. Croustade of Kidney, 82. « i< «c (« « Index. « i< Croquettes & V Italienne, Currant Jelly Fritters with Cold Duck, 120. Curried Eggs, 25. " Mutton, 20. Oysters, 65. Roast Beef, ill. *< Salmon, 148. Curry of Chicken and Rice, 76. Devilled Clams, 38. «• Crabs, 83. «• Eggs, 61. «* Kidneys, 72. " Lobster, 132. «« Oysters, 53. «• Whitebait, 155. Dried Beef, 21. Dropped Codfish Balls, Duck and Currant Jelly,