m sauce, 1/2 cup of
boiled rice, some chopped parsley and bits of butter. Let stew slowly
until the chicken is very tender. Serve hot.

16.--Polish Filled Fish.

Clean the fish; cut open along the backbone. Remove all the fish from
the skin and bone from head to tail and chop fine. Fry 1 onion in
butter; add some soaked bread. Take from the fire and mix with the
chopped fish. Add 2 eggs and chopped parsley; season highly with salt
and pepper, a pinch of cloves and nutmeg. Fill the skin of the fish
with the mixture and boil with sliced onions, a few lemon slices, some
parsley and a tablespoonful of butter, salt and pepper, until done.
Serve hot or cold.

17.--Eels a la Poulette.

Clean and skin the eels; let boil with salt, pepper and vinegar. Then
cut into three-inch pieces. Heat 2 tablespoonfuls of butter; add 1
onion chopped; stir in 1 tablespoonful of flour until brown; add 1 cup
of water, salt, pepper, 1 bay-leaf, some parsley and thyme. Let boil
well; add the eels and 1 glass of wine. Boil ten minutes longer;
thicken the sauce with the yolks of 2 eggs well beaten and seasoned
with lemon-juice. Serve with fried croutons.

18.--Italian Baked Fish.

Clean and season a blue fish with salt, pepper and cloves. Lay the
fish in a baking-pan with 1 onion chopped fine and 2 tablespoonfuls of
chopped carrot and parsley. Pour over 1 glass of wine; sprinkle with
flour. Put flakes of butter over the fish and let bake until brown.
Serve with macaroni.

19.--Dutch Stuffed Goose.

Clean and season a goose and stuff with oysters well seasoned with
salt, pepper, parsley, thyme and bits of butter rolled in fine
bread-crumbs. Put in a baking-dish. Pour over the oyster liquor and a
little hot water; let bake until done. Baste as often as necessary.
Serve with red currant jelly.

20.--Swiss Roast Turkey.

Clean and season the turkey with salt and pepper. Then fill with 2
cups of bread-crumbs mixed with a lump of butter, some chopped onion
and thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2
cup of nuts. Mix all well with 2 beaten eggs. Put turkey in
dripping-pan and let bake a rich brown. Baste often with the dripping
until tender. Serve with dressing.

21.--French Turkey Soup.

Cut off all the meat from left-over turkey bones. Put the bones in
cold water and boil with 1 small onion, 1 carrot, 2 pieces of celery
and 2 sprigs of parsley, all cut fine. Add 1 cup of tomato-sauce. Let
all cook