Mix with butter and fine bread-crumbs; then spread the mixture
on the steak, and roll up. Sprinkle with flour; lay closely in a pan
of hot dripping; cover and let simmer until tender. Serve hot,
garnished with olives and parsley.
21.--Oriental Cabbage.
Chop a small head of cabbage, then fry 1 onion and 2 sour apples
sliced thin. Add the chopped cabbage, 1/2 cup of stock and the juice
of 1/2 lemon; sprinkle with salt and cayenne pepper; add 1/2
teaspoonful of curry-powder. Cover and let all simmer until tender.
Serve very hot on a border of boiled rice.
22.--Dutch Salad.
Soak 3 Dutch herrings in milk; then cut off the heads and tails and
cut herrings into one-half inch pieces. Add 2 apples cut fine, 2
hard-boiled eggs sliced thin, some cooked beets cut fine, some celery
and green onions cut into very small pieces. Season and mix together.
Pour over some vinaigrette sauce, and sprinkle with chopped gherkins.
23.--Greek Cucumbers.
Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle
with salt. Then mix boiled rice with some chopped green onions and
stuff the cucumbers. Lay the cucumbers in a stew-pan; pour over 1 cup
of stock and the juice of a lemon; add 1 tablespoonful of butter, and
let cook until tender. Serve hot, and pour over a well-seasoned white
sauce. Garnish with parsley.
24.--Russian Beef Roll.
Chop 2 pounds of beef with 1/4 pound of suet; add 4 small onions, 2
cloves of garlic and 3 sprigs of parsley chopped fine.
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