Serve hot.
2.--Haggis (SCOTCH).
Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2
large chopped onions; season with 1/4 teaspoonful of red pepper and 1
teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of
toasted oatmeal, 2 beaten eggs and the grated rind and juice of a
lemon. Then clean the pouch of the sheep and fill with the mixture.
Lay in boiling water and let boil three hours. Serve with apple-sauce.
3.--Austrian Braised Tongue.
Boil a large fresh beef tongue in salted water until tender. Remove
the tongue and lard it with thin strips of bacon; sprinkle with
paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the
water in which the tongue was cooked and pour over 1 pint of cream.
Let bake in a moderate oven. Baste often with the sauce. Serve hot,
and pour over the sauce; garnish with parsley.
4.--Russian Omelet.
Chop 2 shallots with a little parsley and cook in hot water. Add 2
tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to
taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and
fry in an omelet-pan with hot butter until done. Put the mixture in
the centre; turn in the ends and serve at once.
5.--Madras Potato Curry.
Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2
tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1
teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepper
to taste. Let boil up.
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