Austrian Braised Tongue: Boil a large fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of bacon;...
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Dutch Eggs.
Dutch Eggs: Heat some butter in a pan; then break in as many eggs as needed andfry them; add some sliced onions. Remove the eggs to a platter;...
English Stuffed Goose.
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...
Austrian Potato Dumplings.
Austrian Potato Dumplings: Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 eggs...
Bavarian Pear Pudding.
Bavarian Pear Pudding: Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs...
Belgian Rice Dessert.
Belgian Rice Dessert: Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2...
Russian Pancakes.
Russian Pancakes: Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of caviare. Sprinkle...
Egyptian Cabbage.
Egyptian Cabbage: Parboil a cabbage in salted water; drain and stuff with chopped cooked mutton. Mix with chopped ham, 1 onion and 2 sprigs of...
Madras Baked Fish.
Madras Baked Fish: Season a fish with salt, pepper, some grated green ginger and curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped...
Vienna Peach Torte.
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....