Sprinkle
with salt, whole pepper, whole cloves, 2 bay-leaves and mix with wine
vinegar. Let stand. Serve the next day.
8.--Bombay Chicken Croquettes.
Boil a fat hen well seasoned with salt, pepper, 1 sliced onion, 2
green peppers and 2 cloves of garlic. Remove the chicken and chop fine
and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2
teaspoonful of paprica and a pinch of nutmeg. Add a little chopped
tarragon and chervil and 2 beaten eggs. Mix with the sauce and form
into croquettes. Then dip into beaten eggs and fine bread-crumbs, and
fry in deep hot lard a golden brown. Serve hot. Garnish with fried
parsley and serve tomato-sauce in a separate dish, flavored with
chopped mango chutney.
9.--Swiss Veal Pie.
Cut cooked veal into small pieces; season and moisten with a rich beef
gravy. Pour into a deep pie-dish. Then make a cover with mashed
potatoes moistened with cream; sprinkle with bits of butter and let
bake until brown. Serve hot.
10.--Spanish Rice.
Fry 1 large chopped onion with 2 cups of tomatoes; add 1 cup of stock,
salt and pepper to taste. Cover and let simmer ten minutes; then add 2
cups of boiled rice. Mix well together with 1 tablespoonful of butter.
Let get very hot and serve.
11.--Polish Chicken Soup.
Cook a large fat chicken in 3 quarts of water; add 1 onion, 2 carrots
and 2 stalks of celery cut into small pieces and 1 cup of pearl
barley. Let all cook until tender. Remove the chicken; season the soup
to taste with salt and pepper; add some chopped parsley and serve hot
with the chicken.
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