Serve with sour apple compote.
26.--Italian Veal and Macaroni.
Season tender veal cutlets with salt and red pepper and saute in hot
olive-oil; then cover and simmer until tender. Boil macaroni until
tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3
tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a
platter and cover with bread-crumbs fried in butter. Serve hot.
27.--French Squirrel Fricassee.
Cut the squirrels into pieces at the joints; sprinkle well with salt;
let lay one hour; then sprinkle with pepper and lemon-juice. Put 2
large tablespoonfuls of dripping in a pan; when hot, lay in a squirrel
with 1 sliced onion; cover and let brown. Then add 1 cup of
tomato-sauce, some celery seed and chopped parsley and 1 cup of hot
water. Let simmer until tender. Add 1/2 glass of sherry wine. Let get
very hot and serve with French peas.
28.--Irish Mutton Stew.
Season mutton chops with salt and pepper; put a tablespoonful of hot
drippings in a saucepan; add the chops, some sliced turnips, potatoes
and onions, salt and pepper. Then cover with water and cook slowly
until tender. Thicken the sauce with a little flour mixed with 1/2 cup
of milk. Season to taste and serve very hot.
29.--German Bread Pudding.
Crumb a stale loaf of bread to make 2 cupfuls and soak in 1 quart of
milk. Beat the yolks of 4 eggs with 1 cup of powdered sugar; add the
bread, a small cup of raisins and the grated peel of a lemon.
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