pper 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. Mix all
well. Put in a well-buttered pudding-dish and bake until brown. Beat
the whites with a pinch of salt, sugar and a little lemon-juice spread
on the top. Let get light brown in the oven. Serve with wine sauce.

30.--Hungarian Spice Cakes.

Sift 1 pound of flour; beat the yolks of 4 eggs with 1 pound of sugar;
add 1/2 ounce cinnamon, 1/2 ounce of ginger, 1/4 teaspoonful of
cloves, some grated lemon peel and a pinch of salt. Make all into a
dough and roll into small cakes about an inch in diameter. Put on
well-buttered baking-plates, sprinkled with flour, and bake in a
moderate oven until a rich brown. Serve with wine.

31.--French Braised Sweetbread.

Parboil the sweetbreads; drain. Put in the baking-pan with a piece of
salt pork, 1 onion, 1 carrot, 1 bay-leaf and a sprig of thyme, all cut
fine. Sprinkle with pepper, dredge with flour; add 1/2 cup of stock.
Let cook in the oven until done. Serve with mushrooms.

End of the Project Gutenberg EBook of 365 Foreign Dishes, by Unknown

*** END OF THIS PROJECT GUTENBERG EBOOK 365 FOREIGN DISHES ***

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