365 Foreign Dishes, page 9 by Unknown
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and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley.
16.--Swiss Steak.
Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato-sauce. Cover and let simmer half an hour. Serve hot on a platter with mashed potatoes.
17.--Berlin Herring Salad.
Soak the herring over night; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolk of a hard-boiled egg to the mashed milch, mustard, 1 teaspoonful of sugar mixed with 1/4 cup of vinegar and a little lemon-juice, salt and pepper. Pour the sauce over the salad and garnish with olives and sliced lemon.
18.--German Lentil Soup.
To 1 gallon of soup stock, add 1 quart of lentils. Let boil until lentils are soft, with 1 sliced onion. Then add some small sausages. Let boil five minutes. Season to taste and serve the soup with the sausages and croutons fried in butter.
19.--French Spiced Venison.
Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking-pan. Pour over a cup of melted butter; add 1 onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake, covered, in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a glass of sherry and let brown. Serve with celery and currant jelly.
20.--Spanish Mushrooms.
Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6 shallots and 1 clove of garlic chopped fine, some parsley and thyme and the mushrooms. Let all fry a few minutes; then add the mushroom liquor and 2 tablespoonfuls of white wine, salt and p