Heat some butter in a pan; then break in as many eggs as needed and fry them; add some sliced onions. Remove the eggs to a platter; arrange the onions on the eggs; sprinkle with salt and red pepper and pour over some lemon-juice. Serve as hot as possible on toast.
17.—Bavarian Wine Soup.
Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon. Let come to a boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again. Serve hot with biscuits.
18.—English Stuffed Goose.
Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole apples. Put in the baking-pan, sprinkle with flour; pour over 1 cup of hot water; add a lump of butter and bake until done. Baste often with the sauce in the pan. Serve the goose with the whole apples.
19.—Vienna Peach Torte.
Make a rich pie-dough; then line a pie-dish with the dough. Pare and remove the stones from the peaches and cut into quarters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes.
Line a large baking-dish with pie-dough. Have ready 1/2 pound of calf’s liver chopped, and 1/2 pound of fresh pork chopped fine. Season highly and mix with 1/2 cup of butter, 2 green peppers, 1 onion chopped and 1/2 can of chopped mushrooms. Moisten with a glass of sherry. Fill the dish with the mixture and cover with the dough. Let bake until done and serve hot.
21.—Russian Boiled Fish.
Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish. Serve cold. Garnish with lemon-slices and olives.
Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of baking-powder and stir together with 1 cup of milk. Add the whites of eggs, beaten to a stiff froth with a pinch of salt. Flavor with rose-water. Bake in a moderate oven until done.
23.—Vienna Stewed Carrots.
Peel some carrots and cut in small pieces. Boil in salted water until tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2 tablespoonfuls of vinegar and a little sugar. Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley and a pinch of pepper. Simmer ten minutes and serve hot.