Add all kinds of vegetables, cut into
very small pieces and let fry a few minutes. Then fill the pan with 1
quart of beef stock; let all cook slowly for half an hour; add some
boiled rice and 1 cup of tomato-sauce and cook until done. Serve hot.
28.--Swedish Salad.
Cut cold cooked fish into small pieces and mix with chopped
hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle
with salt and pepper. Line the salad bowl with crisp lettuce leaves;
add the salad and cover with a mayonnaise dressing. Garnish with
aspic, cut into dice pieces and serve cold.
29.--Oriental Rabbit Pie.
Clean and cut a rabbit into small pieces and let stew, well seasoned
with salt and pepper and cayenne. Add 2 chopped cloves of garlic, 1
chopped green pepper, 1 Spanish onion sliced thin and 2 sliced
tomatoes, a pinch of cloves and allspice. Then line a pie-dish with a
puff paste; let bake and fill with the rabbit; add 2 chopped
hard-boiled eggs and sprinkle with curry-powder. Cover with the paste;
brush the top with a beaten egg and let bake until brown. Serve hot.
30.--Spanish Baked Fish.
Season a pike; put in a baking-pan. Pour over two ounces of melted
butter and 1 pint of sour cream; then let bake in a hot oven for
twenty minutes. Sprinkle with bread-crumbs and grated cheese and let
brown on top. Serve hot. Garnish with parsley.
_DECEMBER._
1.--English Plum Pudding.
Soak 1 pound of stale bread in hot milk; then add 1/2 pound of sugar,
1 pound of seeded raisins, and 1 pound of currants all dredged with
flour, 1/4 pound of chopped citron, 1 pound of finely chopped beef
suet, 1 nutmeg grated, 1 tablespoonful of cinnamon, cloves and mace
mixed together, a pinch of salt, 1 glass of wine and 1 glass of fine
brandy.
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