Season with
salt, pepper and nutmeg. Mix with some bread-crumbs and a beaten egg.
Shape into a roll and lay in a baking-dish; moisten with broth and let
bake until done. Serve on a platter with a border of mashed potatoes
and garnish with fried parsley.
25.--Jewish Veal Stew.
Cook 3 pounds of veal; when nearly done, add 2 cup of vinegar, 1/2 cup
of raisins, a pinch of cloves and cinnamon and a tablespoonful of
horseradish. Thicken the sauce with buttered bread-crumbs; season with
salt and pepper to taste. Serve with boiled rice.
26.--French Pop-overs.
Beat the yolks of 3 eggs until very light; add 1 pint of milk. Sift 1
pint of flour with 2 teaspoonfuls of baking powder; add 1/2
teaspoonful of salt and the whites of the eggs beaten to a stiff
froth. Flavor with rose-water. Mix well together and pour into hot
well-buttered cake-tins. Bake in a quick oven until a light brown.
Serve hot with French coffee.
27.--German Egg Toast.
Cut slices of stale bread; beat 3 eggs with a pinch of salt and 1/4
cup of milk. Dip the slices of bread in the beaten eggs and fry until
brown on both sides. Cover with pulverized sugar; sprinkle with
cinnamon and some finely chopped nuts. Serve hot.
28.--Irish Potato Puffs.
Peel and boil potatoes well seasoned; then mash thoroughly with a lump
of butter. Add some milk and 2 eggs; beat well until very light. Then
fry in deep hot lard by the tablespoonful until a light brown. Serve
hot with broiled steak.
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