Take fresh beef-tongue; make an incision with a sharp knife and fill with chopped onions, bread-crumbs, a lump of butter, sage, thyme, salt and pepper.  Sew up and let boil until nearly done.  Remove the skin.  Then stick cloves all over the tongue, and let cook until tender.  Add 2 tablespoonfuls of vinegar and 1 tablespoonful of butter.  Serve, garnished with sliced beets, olives and sprigs of parsley.

14.—­Hungarian Dumplings.

Mix 2 eggs with 1 tablespoonful of water, a pinch of salt and enough sifted flour to make a stiff dough.  Roll out on a well-floured baking-board as thin as possible.  Cut into three-inch squares and fill with the following mixture:  1 cup of cottage cheese; mix with 1 tablespoonful of butter, 2 beaten eggs, sugar, cinnamon and nutmeg to taste.  Fill the dumplings, press the edges well together.  Boil some milk, seasoned with a pinch of salt and sugar to taste.  Lay in the dumplings and boil until done.  Serve with the sauce.

15.—­German Stewed Fish.

Clean the fish.  Cut into large slices; salt well and sprinkle with black pepper and let stew with sliced onion, some celery and parsley.  Add a few slices of lemon; let cook fifteen minutes to the pound; then mix 1 tablespoonful of flour with 2 tablespoonfuls of butter; add to the fish.  Let cook five minutes more and serve hot or cold.

16.—­French Stuffed Partridge.

Clean, singe and draw young partridges.  Season and stuff each bird with chopped oysters well seasoned, and sprinkle with parsley.  Put a small piece of butter in each bird; place the birds in a baking-pan; cover with thin slices of bacon; add a little hot water and bake in a hot oven until done.  Serve with toast.

17.—­Russian Pickled Herring.

Soak 1 dozen herring over night in water; then mash the milch and roes and mix with 4 tablespoonfuls of brown sugar.  Put the herring in a large dish with 2 large onions sliced; make alternate layers of herring, onions and sliced lemon, 8 bay-leaves, a few cloves, whole peppers and some mustard seed.  Pour over all some vinegar.  Ready to serve in five hours.  Will keep for one week.  Serve with boiled potatoes.

18.—­Hungarian Duck.

Season and roast the duck; then cut into pieces for serving.  Chop the giblets; add to the gravy in which the duck was roasted, with 1 glass of red wine, 1/4 teaspoonful of paprica, a pinch of cloves and the juice of a lemon.  Let boil; add the sliced duck and let simmer until tender.  Serve hot; garnish with fried croutons.

19.—­Venison a la Parisienne.

Cut venison into pieces.  Heat 2 tablespoonfuls of butter; add 1 onion, 1 bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine.  Add the venison, salt and pepper.  Let all fry a few minutes; 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.