312. Navarin Aux Pommes - French

Cut up three slices of salt pork and fry until crisp; then add two pounds of neck and breast of mutton, cut for stew and sprinkled with salt and pepper, a large carrot, an onion, a half clove of garlic, two branches of celery and one of parsley - all chopped - and fry until slightly brown. Stir in two tablespoons of flour and cook for five minutes more. Skim the grease off and add two cups of stock, or hot water, and a cup of tomatoes and simmer for three-quarters of an hour. Transfer the meat to a casserole and pour over it the sauce, rubbed through a sieve, and a wineglass of white wine; bring to a boil, then add several tart apples, cut up, and half a dozen blanched small onions. Cover and cook until they are tender. Green peas can be substituted for the apples.

315. Onion Dolmas - Turkish

Peel six large dry onions and cut each on the side lengthwise ; throw into boiling water and cook until tender enough to loosen the leaves without taking from the stem; slip some of the dolma mixture (No. 278) between the outer leaves, remove the heart and fill it. Place the onions closely together in a casserole, sprinkle with salt, paprika, tomato catsup and enough broth to cover the bottom of the dish. Bake in a moderate oven.

316. Papas Rellenas - Mexican

Add to a cup of cold meat, chopped fine, a dozen stoned ripe olives, two chopped eggs, a dozen seeded raisins, a teaspoon of grated onion, salt and cayenne and enough thick brown sauce (No. 123) to hold together. Mix well and heat, then cool and roll into small balls; cover each ball with mashed potatoes into which two eggs have been beaten; dust with flour and fry in deep fat, a few at a time.

317. Paprika Schnitzel - German

Cut two slices of salt pork in cubes; fry in a Dutch oven with a sliced onion; add a pound of veal, sliced and rolled in salt, pepper and flour. When brown on both sides cover with cream; season well with paprika, cover and simmer until tender. Serve with farina dumplings (No. 460).

318. Pie-Quot (Spare Ribs) - Chinese

Have two pounds of pork spare-ribs chopped into small pieces; wash and throw into boiling water and when it comes to a boil again drain and fry until brown; add a little hot water and simmer until tender; add a cup of vinegar in which one tablespoon of cornstarch and two of sugar have been dissolved. Bring all to a boil, simmer for a few moments and serve.

319. Pilaf - Turkish

Cut a pound of raw mutton into pieces two inches square and fry in butter with a chopped onion; when the meat is half cooked, add a cup of washed rice. Heat a can of tomatoes to boiling point; season with salt, cayenne, and a teaspoon of sugar and pour over the meat. Cover closely and cook until the rice has absorbed all the liquid. Dry for a few moments in the oven and serve with a sauce of butter melted with a little lemon juice and paprika.

320. Pilmen - Siberian

Roll out a noodle paste (No. 468) quite thin and cut into rounds four inches across; chop fine half a pound of round steak with a small onion ; moisten with thick brown gravy - about half a cup - highly seasoned with tomato catsup and a few chopped pickles. Heat and place a tablespoon of the mixture on each round, moisten the edges, fold over like a turnover and pinch together. Poach in boiling soup-stock until the paste is thoroughly cooked; drain and serve with a sauce made of melted butter, broth, paprika and a little vinegar.