365 foreign dishes

ao.— Jewish Boiled Fish. Clean and season a large fish with salt and pepper and let cook with i cup of vinegar, i large onion, 2 sprigs of parsley and 2 of thyme, I tablespoonful of butler, yi cup of raisins, a few cloves, i lemon sliced and i tea- December spoonful of prepared mustard. Let cook until done. Remove the fish ; add 3 large pickles chopped and ^ cup of sugar, and thicken with the yolks of a eggs well beaten. Serve hot or cold, garnished with parsley. 31.— English Stufied Duck. Clean and season the duck ; then chop the giblets. Add i onion, some celery and parsley. Mix with I cup of bread-crumbs and a beaten egg. Season this highly and fill the duck. Put in the dripping-pan with some hot water, ^ glass of sherry and a lump of butter.Sprinkle with flour ; bake until done. Serve with apple-sauce. aa.— French Stewed RabUts. Skin and clean the rabbits ; cut into pieces at the joints; season well. Heat 3 tablespoonfuls of drippings in a stew-pan ; add the rabbits, i onion and s cloves of garlic sliced fine, I bay-leaf, a sprigs of parsley and thyme. Let all brown a few minutes ; then add i cup of hot water and cook slowly until tender. Thicken the sauce with flour and butter ; add a glass of diet ; boil up and serve. December 33. — Italian Salad. Cut t pound of cooked veal in very small pieces ; add i herring that has been soaked in milk, 3 cooked potatoes, 2 pickles, 3 boiled beets, 3 apples, 2 stalks of celery, i cooked carrot Pout over a mayonnaise dressing and garnish with sliced hard-boiled eggs, olives and capers. 34.— Hungarian Stewed Pigeons. Season the pigeons and stuff with chopped chicken. Let stew slowly with chopped onions, chives, celery and parsley ; add salt and paprika to taste. Cook until tender. Serve hot with beet salad. 35. — Vienna Baked Goose Breast. Take the breast of the goose and cut the meat from the bone; chop fine with some onion, I clove of garlic, parsley and a little thyme, salt, black pepper and paprica. Mix with a eggs and fine bread-crumbs. Put the chopped breast mixture back on the bone. Place in a baking-dish ; pour over some drippingsprinkle with flour and bake until brown. Serve with sour apple compote. December a6. — Italian Veal and Macaroni. Season tender veal cutlets with salt and red pepper and sauté in hot olive-oil ; then cover and simmer until tender. Boil macaroni until tender J drain. Add the macaroni to the veal with i cup of stock, and 3 Ublespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a platter and cover with bread-crumbs fried in butter. Serve hot. 37. — French Squirrel Fricassee. Cut the squirrels into pieces at the joints ; sprinkle well with salt; let lay one hour; then sprinlile with pepper and lemon-juice. Put a large tablespoonfuls of dripping in a pan; when hot, lay in a squirrel with i sliced onion ; cover and let brown. Then add i cup of tomato-sauce some celery seed and chopped parsley and i cup of hot water. Let simmer until tender. Add ^ glass of sherry wine. Let get very hot and serve with French peas. 38.— Irish Mutton Stew. Season mutton-chops with salt and pepper ; put a tablespoonful of hot drippings in a December saucepan; add the chops, some sliced turnips, potatoes and onions, salt and pepper. Then cover with water and cook slowly until tender. Thicken the sauce with a little flour sif=^ mixed with }4 cup of milk. Season to taste ^—^ and serve very hot.