Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of parsley. Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls of melted butter. Season highly with salt, black pepper and a pinch of cayenne. Mix with 1 egg and form into balls; roll in flour and fry in deep hot lard until brown. Serve hot with tomato-sauce.
26.--Baden Stewed Lentils.
Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of butter. Add 1 chopped onion and stir in 1 tablespoonful of flour until brown; add some cold water mixed with vinegar. Let boil and pour the sauce over the lentils. Season with salt and pepper, and serve with small boiled sausages. Sprinkle the top with bread-crumbs fried in butter until brown.
27.--Duck aux Champignons.
Clean and season a pair of wild ducks and cut into pieces at the joints. Heat 2 tablespoonfuls of butter in a saucepan; add the ducks, 1 large onion chopped fine, 2 cloves of garlic and 1 herb bouquet chopped. Cover and brown a few minutes; add 1 cup of water and stew until tender. Then add 1/2 can of mushrooms and 1 glass of claret and let simmer until done.
28.--Hungarian Beef Stew.
Cut beef into small pieces. Heat some dripping in a saucepan; add the meat, salt and black pepper; cover and let stew half an hour. Then add 3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot water, and 1/2 teaspoonful of paprica. Let all cook until tender. Then add some chopped parsley and thicken the sauce with flour, mixed in 1/2 cup of milk. Let cook a few minutes and serve hot.
MARCH.
1.--Chicken Chop Suey (CHINESE).
Cut all the meat of a chicken into thin strips; season with black pepper, and cayenne, and fry in hot lard. Add some ham, onion, celery, green bean sprouts and mushrooms cut fine. Moisten with 1/2 cup of stock. Add 1/4 cup of Chinese sauce; cover and let simmer until tender. Thicken the sauce with flour; add 2 tablespoonfuls of cream and chopped parsley. Serve hot on a platter with boiled rice.
2.--Jewish Shallét.
Line a well-buttered pudding-dish with a rich pie-paste and cover with a layer of sliced apples. Sprinkle with cinnamon, grated lemon peel and small bits of butter, and moisten with white wine; then cover with a layer of the paste and fill with another layer of apples, nuts and raisins, a tablespoonful of syrup, the juice of 1/2 lemon and bits of butter. Cover with the top crust; press in the edges with a beaten egg, and rub the top with butter. Let bake in a moderate oven until done.
3.--Russian Relish.
Cut some slices of brown bread into fingers half an inch thick; spread with butter. Mix some Russian caviare with lemon-juice to taste and a tablespoonful of finely chopped shallots. Spread the fingers with the mixture and place an oyster in the centre of each. Sprinkle with salt and a pinch of paprica. Serve. Garnish with thin slices of lemon and parsley.
4.--Dutch Stuffed Potatoes.
Select fine smooth potatoes; cut off the end of each and scrape out the inside. Mix this with chopped ham, onion and parsley, and a tablespoonful of butter. Season with salt, pepper and lemon-juice. Fill the potato with the mixture and let bake in a moderate oven until tender and serve hot.
5.--Fish a la Marseilles.
Cut two kinds of fish into slices; season with salt. Mince 2 cloves of garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves very fine. Add a pinch of pepper. Roll the fish in the spice. Then fry 2 sliced onions in butter; add 1 cup of tomatoes, the juice of a lemon and 2 cups of water. Let boil up. Add the fish and let boil until done. Remove the fish to a platter. Add a cup of white wine to the sauce and 1 tablespoonful of sugar. Boil up and pour over the fish. Serve with toast.
6.--Jewish Stewed Brains.
Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup of raisins. Let stew until tender. Remove the brains to a platter; add a lump of butter and a tablespoonful of molasses to the sauce; boil up and pour over the brains. Serve cold; garnish with lemon slices.
7.--Austrian Apple Strudel.
