Put in a well-buttered pudding-dish and bake
in a slow oven until done.
24.--Italian Cutlets.
Take tender veal cutlets; season highly with pepper and salt. Dip in
beaten egg and fine bread-crumbs and fry in boiling lard until a light
brown. Have ready some boiled macaroni well seasoned. Put on a platter
with the cutlets and pour over all a highly seasoned tomato-sauce.
25.--Jewish Gefuellte Fish.
Take 2 pounds of trout and 2 pounds of red fish; cut in two-inch
slices. Remove the skin from one side of the slices. Chop 2 onions;
add salt, pepper and mix with fine cracker-crumbs and 1 egg to a
paste. Lay the paste on the fish and put back the skin. Boil the fish
with salt, pepper and sliced onion, 1 carrot and 2 sprigs of parsley
cut fine, a pinch of cloves and allspice. Let boil two hours. Add a
tablespoonful of rich cream. Serve cold.
26.--Swedish Stewed Veal.
Season 3 pounds of veal. Lay some sliced bacon in a saucepan; let get
hot; add the veal. Cover and let brown with 2 sliced onions, 2 carrots
and an herb bouquet, 1 bay-leaf and 1 tablespoonful of butter. Add 1
pint of water and let simmer until tender. Add chopped mushrooms and a
small glass of wine. Let all get hot and serve.
27.--French Apple Pie.
Line a deep pie-dish with a rich pie-crust. Chop 4 apples very fine
and mix with sugar, cinnamon, lemon-juice and 1/2 cup of currants.
Then mix with the yolks of 2 eggs well beaten. Fill the pie and bake
until done. Beat the whites with pulverized sugar and spread on the
pie.
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