s; then add 1
cup of consomme and let simmer until tender. Add 1/2 glass of sherry
and 1/2 can of chopped mushrooms. Let all get very hot and serve with
toasted croutons.

20.--Jewish Boiled Fish.

Clean and season a large fish with salt and pepper and let cook with 1
cup of vinegar, 1 large onion, 2 sprigs of parsley and 2 of thyme, 1
tablespoonful of butter, 1/2 cup of raisins, a few cloves, 1 lemon
sliced and 1 teaspoonful of prepared mustard. Let cook until done.
Remove the fish; add 2 large pickles chopped and 1/4 cup of sugar, and
thicken with the yolks of 2 eggs well beaten. Serve hot or cold,
garnished with parsley.

21.--English Stuffed Duck.

Clean and season the duck; then chop the giblets. Add 1 onion, some
celery and parsley. Mix with 1 cup of bread-crumbs and a beaten egg.
Season this highly and fill the duck. Put in the dripping-pan with
some hot water, 1/2 glass of sherry and a lump of butter. Sprinkle
with flour; bake until done. Serve with apple-sauce.

22.--French Stewed Rabbits.

Skin and clean the rabbits; cut into pieces at the joints; season
well. Heat 2 tablespoonfuls of drippings in a stew-pan; add the
rabbits, 1 onion and 2 cloves of garlic sliced fine, 1 bay-leaf, 2
sprigs of parsley and thyme. Let all brown a few minutes; then add 1
cup of hot water and cook slowly until tender. Thicken the sauce with
flour and butter; add a glass of claret; boil up and serve.

23.--Italian Salad.

Cut 1 pound of cooked veal in very small pieces; add 1 herring that
has been soaked in milk, 3 cooked potatoes, 2 pickles, 3 boiled beets,
3 apples, 2 stalks of celery, 1 cooked carrot. Pour over a mayonnaise
dressing and garnish with sliced hard-boiled eggs, olives and capers.

24.--Hungarian Stewed Pigeons.

Season the pigeons and stuff with chopped chicken. Let stew slowly
with chopped onions, chives, celery and parsley; add salt and paprica
to taste. Cook until tender. Serve hot with beet salad.

25.--Vienna Baked Goose Breast.

Take the breast of the goose and cut the meat from the bone; chop fine
with some onion, 1 clove of garlic, parsley and a little thyme, salt,
black pepper and paprica. Mix with 2 eggs and fine bread-crumbs. Put
the chopped breast mixture back on the bone. Place in a baking-dish;
pour over some dripping; sprinkle with flour and bake until brown.
Serve with sour apple compote.

26.--Italian Veal and Macaroni.

Season tender veal cutlets with salt and red pe