Clean and season the duck; then chop the giblets. Add 1 onion, some celery and parsley. Mix with 1 cup of bread-crumbs and a beaten egg. Season this highly and fill the duck. Put in the dripping-pan with some hot water, 1/2 glass of sherry and a lump of butter. Sprinkle with flour; bake until done. Serve with apple-sauce.
22.--French Stewed Rabbits.
Skin and clean the rabbits; cut into pieces at the joints; season well. Heat 2 tablespoonfuls of drippings in a stew-pan; add the rabbits, 1 onion and 2 cloves of garlic sliced fine, 1 bay-leaf, 2 sprigs of parsley and thyme. Let all brown a few minutes; then add 1 cup of hot water and cook slowly until tender. Thicken the sauce with flour and butter; add a glass of claret; boil up and serve.
23.--Italian Salad.
Cut 1 pound of cooked veal in very small pieces; add 1 herring that has been soaked in milk, 3 cooked potatoes, 2 pickles, 3 boiled beets, 3 apples, 2 stalks of celery, 1 cooked carrot. Pour over a mayonnaise dressing and garnish with sliced hard-boiled eggs, olives and capers.
24.--Hungarian Stewed Pigeons.
Season the pigeons and stuff with chopped chicken. Let stew slowly with chopped onions, chives, celery and parsley; add salt and paprica to taste. Cook until tender. Serve hot with beet salad.
25.--Vienna Baked Goose Breast.
Take the breast of the goose and cut the meat from the bone; chop fine with some onion, 1 clove of garlic, parsley and a little thyme, salt, black pepper and paprica. Mix with 2 eggs and fine bread-crumbs. Put the chopped breast mixture back on the bone. Place in a baking-dish; pour over some dripping; sprinkle with flour and bake until brown. Serve with sour apple compote.
26.--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; drain. Add the macaroni to the veal with 1 cup of stock, and 3 tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a platter and cover with bread-crumbs fried in butter. Serve hot.
27.--French Squirrel Fricassee.
Cut the squirrels into pieces at the joints; sprinkle well with salt; let lay one hour; then sprinkle with pepper and lemon-juice. Put 2 large tablespoonfuls of dripping in a pan; when hot, lay in a squirrel with 1 sliced onion; cover and let brown. Then add 1 cup of tomato-sauce, some celery seed and chopped parsley and 1 cup of hot water. Let simmer until tender. Add 1/2 glass of sherry wine. Let get very hot and serve with French peas.
28.--Irish Mutton Stew.
Season mutton chops with salt and pepper; put a tablespoonful of hot drippings in a 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 mixed with 1/2 cup of milk. Season to taste and serve very hot.
29.--German Bread Pudding.
Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 quart of milk. Beat the yolks of 4 eggs with 1 cup of powdered sugar; add the bread, a small cup of raisins and the grated peel of a lemon. Mix all well. Put in a well-buttered pudding-dish and bake until brown. Beat the whites with a pinch of salt, sugar and a little lemon-juice spread on the top. Let get light brown in the oven. Serve with wine sauce.
30.--Hungarian Spice Cakes.
Sift 1 pound of flour; beat the yolks of 4 eggs with 1 pound of sugar; add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 teaspoonful of cloves, some grated lemon peel and a pinch of salt. Make all into a dough and roll into small cakes about an inch in diameter. Put on well-buttered baking-plates, sprinkled with flour, and bake in a moderate oven until a rich brown. Serve with wine.
31.--French Braised Sweetbread.
Parboil the sweetbreads; drain. Put in the baking-pan with a piece of salt pork, 1 onion, 1 carrot, 1 bay-leaf and a sprig of thyme, all cut fine. Sprinkle with pepper, dredge with flour; add 1/2 cup of stock. Let cook in the oven until done. Serve with mushrooms.
End of the Project Gutenberg EBook of 365 Foreign Dishes, by Unknown
