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 well, seasoned with salt and pepper.  Remove the bones; add boiled rice and the turkey meat cut into dice pieces.  Let boil and serve hot with fried croutons.

22.—­Swedish Baked Fish.

Clean and season a trout with salt, black pepper and cayenne.  Lay in a baking-pan; dredge with flour; sprinkle with parsley and bits of butter; add a little water and vinegar.  Let bake in a hot oven.  Baste often with butter until done.  Garnish with parsley and serve hot with cream sauce.

23.—­Jewish Stewed Sweetbreads.

Clean and parboil the sweetbreads; then fry 1 small sliced onion in hot fat until light brown.  Stir in 1 tablespoonful of flour; add 1/2 cup of water and 1/2 cup of wine vinegar; let boil up.  Add 1 bay-leaf, a few cloves, 1/4 cup of seeded raisins, a few thin slices of lemon and chopped parsley.  Season with salt and paprica to taste; add 1 tablespoonful of brown sugar.  Let boil; add the sweetbreads and simmer until done.  Serve cold.

24.—­German Stuffed Turkey.

Singe and clean a fat turkey.  Season well with salt and pepper.  Chop the giblets; add some chopped veal and pork, 1 onion, 2 cloves of garlic and parsley chopped, salt and pepper.  Mix with 2 eggs and stuff the turkey.  Put in the dripping-pan with some hot water.  Dredge with flour; let bake until done.  Baste often with the sauce.  Serve the turkey with the dressing.  Garnish with boiled beets sliced thin.