Serve hot.
6.--Hungarian Stuffed Goose Neck.
Remove the skin from the neck of a fat goose and stuff with some
soaked bread, fried with 1 small chopped onion in a tablespoonful of
goose-dripping. Add chopped parsley, salt, paprica and ginger and mix
with 1 egg. Lay in a baking-pan with a little hot water and bake until
brown. Serve hot with red cabbage cooked with wine.
7.--Swedish Cabbage.
Shred a cabbage very thin; sprinkle with salt and cook in as little
water as possible until tender. Then add some milk and let boil. Add a
tablespoonful of butter mixed with flour, some mace and white pepper
to taste. Let boil up and serve hot.
8.--Spanish Fried Fish.
Season and slice red fish; roll in flour and fry until brown. Then
heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of
tomatoes; let fry; add 1 tablespoonful of flour and 1 cup of water;
also some parsley, salt, pepper and 1 bay-leaf chopped fine. Let all
cook; then add the slices of fried fish. Let all get very hot and
serve with boiled rice.
9.--German Spiced Rabbit.
Clean and cut the rabbit into pieces; sprinkle with salt, ginger,
black pepper and paprica and pour over some vinegar. Heat 1
tablespoonful of dripping; add the slices of rabbit and 1 sliced
onion, 2 bay-leaves, a few peppercorns, 2 sprigs of parsley, thyme and
a little mace. Cover with hot water and let stew slowly until tender.
Thicken the sauce with butter mixed with flour. Let cook and serve hot
with apple compote.
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