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 pepper 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.