International

Season tender veal cutlets with salt and red pepper and sauté in hot olive−oil; then cover and simmer until tender. Boil macaroni until tender; drain. Add the macaroni to the…

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…

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…

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…

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…

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…

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…

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…

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,…

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…