19.--Bavarian Sauerkraut.
Cook 2 pounds of fresh pork; season with salt and pepper; add 2
bay-leaves and a few cloves. When half done, add 1 quart of sauerkraut
and let cook one hour. Add 1 cup of wine and 1 tablespoonful of brown
sugar. Let all cook until tender. Serve with potato dumplings.
20.--Chicken Croquettes a la Reine.
Chop cold cooked chicken with some mushrooms, parsley and thyme and
season with salt, black pepper and cayenne. Add a tablespoonful of
butter and 2 well-beaten eggs. Then form into croquettes. Dip in
beaten egg and fine bread-crumbs and fry in deep hot lard to a golden
brown. Make a cream sauce and serve with the croquettes. Garnish
with parsley.
21.--Jewish Goose Greeben.
Cut all the fat from the goose into small pieces and cook in a skillet
with 1 cup of cold water. Let cook uncovered until the water has
evaporated; then fry until brown. Sprinkle with salt and serve hot.
22.--French Venison Pie.
Cut venison in very small pieces and stew, highly seasoned, until
tender. Line a deep pie-dish with a rich pie-paste and bake. Then fill
with the venison. Add a glass of port wine, a pinch of cloves and mace
to the sauce and bits of butter rolled in flour. Pour the sauce over
the venison and cover with the paste. Rub the top with a beaten egg
and let bake until done.
23.--Belgian Broiled Quail.
Select fat quails. Rub with salt, pepper and butter and tie a very
thin strip of bacon around the body of each quail.
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