Boil a large fresh beef tongue in salted water until tender.
Remove the tongue and lard it with thin strips of bacon; sprinkle with paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the water in which the tongue was cooked and pour over 1 pint of cream. Let bake in a moderate oven.
Baste often with the sauce.
Serve hot, and pour over the sauce; garnish with parsley.
Take some lobster or crab-meat and pound in a mortar.
Mix with 1 tablespoonful of butter; season with salt and pepper, a pinch each of mustard, cayenne, nutmeg and curry-powder and moisten with lemon-juice.
Cut small rounds of toasted bread; scoop out some of the centre; fill with the mixture and cover with a curry sauce.
Sprinkle with fine bread-crumbs and let bake in the oven a few minutes.
Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper.
Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch.
Season with salt and a dessertspoonful of curry-powder.
Brown 1 tablespoonful of flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2 tablespoonfuls of vinegar and a little sugar. Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley
Cut some pickled herring into pieces and mix with flaked lax, 2 peeled apples and 2 boiled potatoes. Cut into dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper.
Season a fish with salt, pepper, some grated green ginger and curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped green peppers and 1 sprig of parsley. Pour over some water and hot melted butter; sprinkle with flour and bake until done.
Parboil a cabbage in salted water; drain and stuff with chopped cooked mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped fine. Add 1/2 cup of cooked rice, salt and pepper to taste.
Place in a buttered baking-dish; sprinkle with bits of butter; add the juice of a lemon, and let bake in a moderate oven until done.
Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then 3 add 1 small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy.
Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce of butter; add salt to taste.
Mix well; add flour enough to form into dumplings and fry in deep hot lard until brown.
Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry-powder; add 2 stalks of chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of
bread-crumbs, and make into small balls. Let cook in hot butter until tender.
Serve on a border of boiled rice and pour over all a highly seasoned tomato-sauce.
Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2 hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste.
Let cook a few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast.
