Meat, Poultry and Game.

340. Beef And

Cut a thick tender steak into thin slices and a few green onions into inch strips. Melt a piece of suet in a very hot iron pan. Add some soy (Japanese sauce), and a little sake (Japanese wine), and sugar to taste. When it boils put in the beef and onions and cook for but a short time. Serve on a very hot dish.

341. Hot Pot - English

Cut the meat in slices from a loin of mutton; add six kidneys, three dozen oysters, six mushrooms, thirty button onions, salt and pepper to taste. Put all in a deep earthenware jar. Pour in a pint of strong stock, cover with a layer of mashed potatoes, three inches thick; cover closely and bake in the oven three hours. Before serving uncover, brown the top and serve in the same jar.

342. Lamb Roast And Cucumbers

Rub a leg of lamb over with salt, pepper and a teaspoon of dry mustard. Place in a baking pan and surround with three large peeled cucumbers quartered lengthwise; then cut in halves. Add a few spoonfuls of hot water and butter, or dripping, and, when it begins to brown, baste often with half a glass of melted currant jelly, mixed with a cup of thick sweet or sour cream, which will form the gravy.

343. Mutton Shoulder Stuffed - New Zealand

Bone a shoulder of mutton, remove some of the fat and stuff it with kidney farce. Roll, tie into shape, and bake, basting frequently with butter or dripping, allowing twelve minutes for each pound. For the farce, skin four sheep's kidneys and cut into dice. Chop half a pound of bacon, a shallot, a cup of bread crumbs, two tablespoons of mixed parsley, chevril and chives and an onion; add the kidneys, season with pepper, salt and cayenne and bind together with an egg.

344. Puchero - National Dish Of The Argentina

Tie a five-pound piece of beef brisket compactly with string, and place in a soup kettle with two gallons of cold water. Add half a cup of garbanzos (Spanish peas), which have soaked in water for several hours, and bring to a boil slowly; then simmer for two or three hours skimming occasionally. Add half a pound of pumpkin, cut in two-inch squares, two or three onions and tomatoes, a green pepper, several ears of green corn, cut in halves, and half a cabbage cut in quarters, string beans and peas. Season with salt and pepper and boil until all of the vegetables are cooked; then add three potatoes, cut in halves and boiled, and half a cup of boiled rice. When quite hot remove the beef and larger vegetables to a hot platter, arranging them nicely, and serve the soup with the rice, beans and peas, as the first course.

345. Rump Steak Farci - New Zealand

Cut a pocket from one end to the other in a two-pound, thick, rump steak. Shred six anchovies and mix with two tablespoons of bread crumbs, a dozen large oysters, cut up, two tablespoons of mushroom puree, salt, pepper and cayenne to taste. Mix all with two tablespoons of melted butter and fill the pocket with it; then sew it. Rub the steak over with olive oil and paprika and let it stand in the oil for two hours, turning occasionally. Broil it very gently until it browns; then finish the cooking in the oven. Serve with a good gravy.

346. Smoked Ham Of Mutton And Cabbage - National Dish Of Montenegro

Wash and scrape a mutton ham and soak in cold water for an hour or two. Place in a large kettle, cover with cold water; bring to a boil and simmer until tender. Half an hour before serving, skim well and add a green cabbage cut in quarters, and boil until it is done. Place the ham on a large platter and garnish with the cabbage. If preferred boil the cabbage separately in the English manner - first in plenty of boiling water for ten minutes, then drain, chop coarsely and finish the cooking in milk, seasoning with salt, white pepper and butter. The mutton ham is also served with boiled lima beans and split peas.

347. Steak, Deviled

Place a thick three-pound steak in a deep dish and marinate over night in a mixture made as follows: Two tablespoons each of olive oil and tarragon vinegar, two onions, a green pepper and branch of parsley, all chopped fine, a bit of garlic, a bay-leaf, six cloves and pepper corns and a tablespoon of Worcestershire sauce. When ready to cook, wipe dry and broil quickly, turning frequently. Place it in a fireproof platter, pour over it the strained marinade and bake about twenty minutes.

372. Poulet Henri IV - A National Dish Of France

Chop fine a young green onion, half a clove of garlic, and a branch of parsley. Mix with the crumb of a stale loaf of bread and fry in a large spoon of butter; add three hard boiled eggs, cut up, and a slice of salt pork, or ham, chopped. Season highly with pepper and salt. Stuff a fat five or six pound fowl, truss it and boil very slowly until tender.

373. Poulet Au Lait - French Peasant

Make a stuffing as follows: Chop very fine the gizzard, heart and liver of a six-pound fowl with an onion. Soak two thick slices of bread in boiling water and squeeze in a cloth. Add it to the giblets with a cup of boiled chestnuts and half a cup of raisins; season well with salt and pepper, and when well mixed stuff the chicken, sewing up the opening. Place in a deep casserole or roaster and cover with a quart of fresh milk. Bake in a moderate oven, basting about every five minutes, until the chicken is tender. It will take about two hours and then the chicken should be well browned and the gravy much reduced. Strain, thicken, if necessary, and serve in a gravy boat.