328. Schaschiks - Circassian

Cut a pound of beef into slices a quarter of an inch thick, then into inch squares; cut an equal number of very thin squares of salt pork; roll the beef in a mixture of powdered parsley, salt, pepper and lemon juice and arrange on six brochettes, or skewers, alternately with the pork; brush over with melted butter and broil until done, turning frequently.

329. Sopa Rellena - Peruvian

Heat a large spoonful of color (No. 119) in a frying pan and fry in it half a cup of well-washed rice. When a nice brown remove to a mortar and pound; then simmer in a cup and a half of boiling broth until tender and of the consistency of mush. Cover the bottom of a pudding dish with this and place on it a layer of cold pork, minced and seasoned, then more rice and some chopped pickle; then a layer of chopped cooked sausage, mixed with crumbs and a chopped hard-boiled egg. Have the rice for the last layer, pour a beaten egg over all and bake in a moderate oven.

330. Stufata - Florentine

Cut a pound of beef shin, from the bone, into small squares ; fry a sliced onion in dripping; skim out and brown the beef; add a tablespoon of flour and, when brown, add two cups of soup stock, half a tablespoon of conserve (No. 121) or half a cup of tomato sauce, salt and paprika to taste. Cover and simmer until tender, then pour over pieces of dried toast or boiled spaghetti in a deep platter.

331. South Park Sweetbreads

Blanch and boil three fine sweetbreads and divide into neat portions. Rub the yolks of four hard-boiled eggs to a paste with one-third of a cup of fresh butter and a tablespoon of brandy. Melt a tablespoon each of butter and Hour in an omelette pan; add a generous cup of thin cream, salt and cayenne and a grating of nutmeg. When the sauce thickens add the paste and whites of the eggs, chopped; then half a wine glass of sherry and the sweetbreads. Heat through, but do not bring to a boil, and serve with hot biscuits.

332. Tagliarini And Beef - Argentina

Cut a pound and a half of top round steak into two-inch strips and fry brown with half a cup of tomatoes and a chopped onion in a tablespoon of color (No. 119), and a fourth cup of olive oil. Add two tablespoons of chopped dried mushrooms, which have soaked in water for half an hour, and a cup of claret. Cover and simmer until the beef is tender. Strain the sauce over half a pound of boiled tag-liarini (No. 474), and mix thoroughly; then spread on a hot platter and place the beef on top.

336. Toad In The Hole - Australian

Cut a pound of round steak into finger lengths nearly an inch thick, and fry for a few minutes in dripping with half a minced onion; then add barely enough water to cover and simmer until tender. Drain and roll each piece in a mixture of salt, pepper, and chopped parsley; then place in a greased pudding dish irregularly, with some of the pieces standing on end. Heat the pan very hot and pour over the meat a batter made of two eggs, well beaten, a cup of milk, three tablespoons of flour sifted with a teaspoon of baking powder, a pinch of salt and a teaspoon of melted butter. Beat all very hard and, in pouring it into the pan, take care that several pieces of the meat stick out of the batter. Bake about half an hour in a quick oven.