In foreign kitchens

CHOICE DISHES FROM NORWAY, SWEDEN, AND THE NORTH. A Swedish Fish-Soup. Take one dozen small pan-fish; skin and bone them. Boil the heads and bones in two quarts of water, with a tablespoonful of salt and a handful of dried mushrooms. Egg and crumb the pieces of fish, and fry in boiling lard, letting them drain on brown paper. Pare and chop fine a red beet, two onions, and half a dozen leeks, and a parsley root. Cut fine, also, half a small white cabbage. Cook these separately, in salted water, for half an hour. Strain the fish broth upon them ; put the fried fish in the tureen and pour broth and vegetables upon them. Small dumplings are often added, and sometimes part of the fish is minced fine and mixed with them. Cabbage Soup (Norway). Two pounds of beef shin or brisket, half a pound of salt pork, four onions, a root of celery, four quarts of water, and a teaspoonful of salt. Boil three hours, then strain the broth and take off the fat. Melt a spoonful of butter in a saucepan, add a minced onion and a small white cabbage cut fine. Stir and cook five minutes ; then add a pint of the broth, and cook one hour. Then cut the meat in small squares, thicken the broth with a large table- .spoonful of flour, put the cabbage, and meat in a tureen and pour the broth upon it, and serve very hot. Salmon Pasty (Norway and Sweden). — Two pounds of salmon cutlets, cut thin, breaded, and fried brown in butter, and left to cool. NORWAY, SWEDEN, AND THE NORTH. Ill Take two pounds of fresh pike or other fish, mince fine, and add a teaspoonful of salt, a pinch of cayenne, the juice and grated rind of a lemon, two beaten eggs, and a spoonful of melted butter. Mix all well together. Line a large meat-pie mould with good pastry, spread a layer of the minced fish upon it, and then the salmon, with mushrooms, shrimps, and oysters in between. Cover with the rest of the pike, rounding it up in dome-shape, and lay on a thick lid of pastry, making a small hole in the centre, and covering it with some leaves of pastry. Bake one hour in a moderate oven, and then pour into the hole a cupful of white sauce or rich fish-broth. Serve hot or cold. Beef an Gratin (Polish). Cut cold braised or roast beef into slips the size of a finger. Mince four large onions fine, and fry a light brown in good butter. Add a tablespoonful of flour, and, by degrees, a cup of broth, and some two or three sprigs of minced parsley. Take an earthen dish, or gratin dish, lay the beef in, the pieces crossing each other like a cob-house, and on each layer put a spoonful or two of the onions and broth. Cover all with a layer of bread-crumbs, dot with bits of butter, and bake in a quick oven till brown — about fifteen minutes. Brasis (Russian). Chop fine two pounds of lean beef and a quarter of a pound of suet; mince the onions and a bit of garlic, and mix all together with two teaspoonfuls of salt, half a one of pepper, and some sprigs of minced parsley. Roll in bread-crumbs and cook in a braising-pan, with a very little broth, for one hour. Serve with a border of mashed potato. Steak with Fine Herbs (Polish). Cut veal cutlets, cut very thin, into squares, and on each square put a layer of forcemeat made as follows: Mince fine two onions, a handful of fresh mushrooms, and some sprigs of parsley, and add a cup of fresh bread-crumbs, a spoonful of melted butter, half a teaspoonful of salt, a pinch of cayenne, and two beaten eggs. Put a thin layer of this on each square ; roll tight and tie. Fry them brown in butter. Then pour over them a cupful NORWAY, SWEDEN, AND THE NORTH. II3 of broth, cover closely, and stew one hour. Half a cup of red wine is often added. Take out the rolls; remove the thread; thicken the gravy with a teaspoonful of flour, and pour over them. These are excellent.