14.--Hungarian Dumplings.
Mix 2 eggs with 1 tablespoonful of water, a pinch of salt and enough
sifted flour to make a stiff dough. Roll out on a well-floured
baking-board as thin as possible. Cut into three-inch squares and fill
with the following mixture: 1 cup of cottage cheese; mix with 1
tablespoonful of butter, 2 beaten eggs, sugar, cinnamon and nutmeg to
taste. Fill the dumplings, press the edges well together. Boil some
milk, seasoned with a pinch of salt and sugar to taste. Lay in the
dumplings and boil until done. Serve with the sauce.
15.--German Stewed Fish.
Clean the fish. Cut into large slices; salt well and sprinkle with
black pepper and let stew with sliced onion, some celery and parsley.
Add a few slices of lemon; let cook fifteen minutes to the pound; then
mix 1 tablespoonful of flour with 2 tablespoonfuls of butter; add to
the fish. Let cook five minutes more and serve hot or cold.
16.--French Stuffed Partridge.
Clean, singe and draw young partridges. Season and stuff each bird
with chopped oysters well seasoned, and sprinkle with parsley. Put a
small piece of butter in each bird; place the birds in a baking-pan;
cover with thin slices of bacon; add a little hot water and bake in a
hot oven until done. Serve with toast.
17.--Russian Pickled Herring.
Soak 1 dozen herring over night in water; then mash the milch and roes
and mix with 4 tablespoonfuls of brown sugar. Put the herring in a
large dish with 2 large onions sliced; make alternate layers of
herring, onions and sliced lemon, 8 bay-leaves, a few cloves, whole
peppers and some mustard seed.
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