until tender and slice thin. Peel
and slice 2 apples and 1 Spanish onion; season and fry until a light
brown. Add 1 cooked carrot sliced thin, some savory herbs, and 1 cup
of mutton broth; cover and let cook fifteen minutes. Then mix 1/2
ounce of butter with 1/2 tablespoonful of curry-powder and 1
tablespoonful of lemon-juice; add to the sauce with the sliced
venison; cover and let simmer ten minutes; then add 1 tablespoonful of
currant jelly. Let get very hot and serve, garnished with fried
croutons and sliced lemon.

4.--Spanish Tongue.

Boil a beef tongue until tender; take off the outer skin. Then rub
with butter and the beaten yolk of an egg; put in a baking-dish. Add
1/2 cup of the water in which the tongue was cooked, 1/2 glass of wine
and 1/2 can of mushrooms. Sprinkle with salt and pepper and let bake
until brown. Serve garnished with the mushrooms.

5.--English Pigeon Pie.

Clean and season some young pigeons. Stuff each with chopped oysters
and bits of butter and let stew until tender with 1 onion, 2 sprigs of
parsley and 1 bay-leaf. Then line a deep pie-dish with a rich paste;
let bake and fill with the stuffed pigeons. Add the sauce; cover with
the paste and let bake until brown. Serve hot.

6.--Hungarian Stuffed Goose Neck.

Remove the skin from the neck of a fat goose and stuff with some
soaked bread, fried with 1 small chopped onion in a tablespoonful of
goose-dripping. Add chopped parsley, salt, paprica and ginger and mix
with 1 egg. Lay in a baking-pan with a little hot water and bake until
brown. Serve hot with red cabbage cooked with wine.

7.--Swedish Cabbage.

Shred a cabbage very thin; sprinkle with salt and cook in as little
water as possible until tender. Then add some milk and let boil. Add a
tablespoonful of butter mixed with flour, some mace and white pepper
to taste. Let boil up and serve hot.

8.--Spanish Fried Fish.

Season and slice red fish; roll in flour and fry until brown. Then
heat 1 tablespoonful of butter; add 1 chopped onion and 1 cup of
tomatoes; let fry; add 1 tablespoonful of flour and 1 cup of water;
also some parsley, salt, pepper and 1 bay-leaf chopped fine. Let all
cook; then add the slices of fried fish. Let all get very hot and
serve with boiled rice.

9.--German Spiced Rabbit.

Clean and cut the rabbit into pieces; sprinkle with salt, ginger,
black pepper and paprica and pour over some vinegar. Heat 1
tablespoonful of dripping; add the slices