Then brown 1 tablespoonful of flour in hot butter; add
1/2 cup of water mixed with vinegar. Season with salt, pepper and
sugar to taste. Pour the sauce over the cabbage; let simmer ten
minutes. Add 1/2 cup of red wine; let boil up and serve hot.
11.--Venison a la Francaise.
Season venison steaks with salt, pepper and lemon-juice. Put in a
saucepan with 2 tablespoonfuls of hot butter. Add 1 onion, 2
bay-leaves, 1 clove of garlic and a sprig of parsley minced fine. Let
brown; then add 1/2 can of mushrooms, some thyme chopped fine and a
glass of claret. Cover and let simmer until tender. Serve with toasted
croutons and currant jelly.
12.--Italian Macaroni.
Boil macaroni in salted water until tender. Drain. Then heat 2
tablespoonfuls of butter in a saucepan; add the macaroni, 1/2 cup of
chopped boiled tongue, 1/2 cup of chopped mushrooms, 1/2 cup of grated
cheese. Cover, let get very hot. Then mix a highly seasoned
tomato-sauce with a small glass of wine; let boil up and pour over the
macaroni. Serve hot with roast veal.
13.--Russian Stuffed Tongue.
Take fresh beef-tongue; make an incision with a sharp knife and fill
with chopped onions, bread-crumbs, a lump of butter, sage, thyme, salt
and pepper. Sew up and let boil until nearly done. Remove the skin.
Then stick cloves all over the tongue, and let cook until tender. Add
2 tablespoonfuls of vinegar and 1 tablespoonful of butter. Serve,
garnished with sliced beets, olives and sprigs of parsley.
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