Serve as hot as possible on toast.
17.--Bavarian Wine Soup.
Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and
cinnamon to taste and the grated peel of half a lemon. Let come to a
boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again.
Serve hot with biscuits.
18.--English Stuffed Goose.
Season a fat goose with salt and pepper, and rub well with vinegar.
Then core small apples and fill the goose with the whole apples. Put
in the baking-pan, sprinkle with flour; pour over 1 cup of hot water;
add a lump of butter and bake until done. Baste often with the sauce
in the pan. Serve the goose with the whole apples.
19.--Vienna Peach Torte.
Make a rich pie-dough; then line a pie-dish with the dough. Pare and
remove the stones from the peaches and cut into quarters. Lay closely
on the pie; sprinkle with brown sugar and moisten with wine. Bake in a
moderate oven until done. Then spread with a meringue and let brown in
the oven a few minutes.
20.--Egyptian Meat-Pie.
Line a large baking-dish with pie-dough. Have ready 1/2 pound of
calf's liver chopped, and 1/2 pound of fresh pork chopped fine. Season
highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion
chopped and 1/2 can of chopped mushrooms. Moisten with a glass of
sherry. Fill the dish with the mixture and cover with the dough. Let
bake until done and serve hot.
21.--Russian Boiled Fish.
Clean and season a whole fish and let boil with 1 sliced onion, 1/2
cup of vinegar, a few slices of lemon and 2 sprigs of parsley.
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