Gourmet Foods

• 1/3 cup all purpose flour
• ½ tsp. salt
• ½ tsp. paprika
• ¼ tsp. garlic powder
• ¼ tsp. pepper
• 1 can (5.3 oz.) evaporated milk
• 1 broiler-fryer (2 ½ to 3 lbs.), cut up
• ¼ cup oil

Mix flour, salt, paprika, garlic powder and pepper in a large plastic food storage bag. Set aside. Pour evaporated milk into a bowl. Dip chicken in evaporated milk. Add a few chicken pieces to food storage bag. Shake to coat. Remove the chicken from the bag. Repeat with remaining chicken.

Heat oil in a large skillet. Add chicken. Brown over medium high heat. Cook over moderate heat for about 25 minutes, or until meat near the bone is no longer pink and juices run clear, turning pieces over frequently.

• 2 lbs. boneless beef chuck, cut into 1 inch cubes
• ¼ cup all purpose flour
• 1 1/3 cups sliced carrots
• 1 can (14 ½ oz.) whole peeled tomatoes, undrained and chopped
• 1 bay leaf
• 1 envelope beef onion or onion recipe soup mix
• ½ cup dry red wine
• 1 cup of fresh or canned mushrooms
• 1 package (8 oz.) medium or broad egg noodles

Preheat the oven to 400 degrees.

In a 2 quart casserole, toss beef with flour, then bake uncovered for 20 minutes. Add carrots, tomatoes, and bay leaf, and then beefy onion recipe soup mix blended with wine. Bake covered for 1 ½ hours or until the beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove the bay leaf.

Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles.

• 1 tbsp. butter
• ½ cup chopped onion
• 1 medium green pepper, cut into matchstick- thin strips
• ½ cup thinly sliced celery
• 1 jar (15 oz.) spaghetti sauce
• ¾ lb. medium shrimp, shelled and deveined
• 1 bay leaf
• 1/8 tsp. pepper
• Generous dash hot pepper sauce
• Hot cooked rice

In a 2 quart microwave safe casserole, combine the butter, onion, green pepper and celery. Cover with lid; microwave on high for 4 minutes or until vegetables are tender, stirring once during cooking.

Stir in the spaghetti sauce, shrimp, bay leaf, pepper and hot pepper sauce. Cover; microwave on high for 6 minutes or until shrimp are opaque, stirring once during cooking. Remove the bay leaf. Serve over the rice.

• 1 egg, beaten
• 1 ½ lbs. ground beef
• 1 8-oz. can pizza sauce
• ¾ cup Shredded pasteurized process cheese
• ¾ cup quick oats, uncooked
• ¼ cup cold water
• ½ tsp. dried oregano leaves

In a large bowl, combine all ingredients except ¼ cup sauce; mix lightly. Shape into loaf in 10 x 6 inch baking dish. Bake at 350 degrees for 1 hour. Top with remaining sauce. Let stand for 10 minutes before serving.

• ½ cup mayonnaise
• 2 tbsp. flour
• 1 tsp. instant chicken bouillon
• 1/8 tsp. pepper
• ¾ cup milk
• 1 ½ cups chopped cooked turkey or chicken
• 1 10-oz. package frozen mixed vegetables, thawed, drained
• 1 4-oz. can refrigerated quick crescent dinner rolls

Combine the salad dressing, flour, bouillon and pepper in a medium saucepan. Gradually add the milk. Cook, stirring constantly, over low heat until thickened. Add turkey and vegetables; heat thoroughly, stirring occasionally. Spoon into an 8 inch square baking dish. Unroll the dough into 2 rectangles. Press perforations together to seal. Place the rectangles side by side to form a square; press edges together to form a seam. Cover turkey mixture with the dough. Bake at 375 degrees, for 15 to 20 minutes or until brown.

• 2 large cloves garlic, finely chopped
• 1 tsp. marjoram leaves (optional)
• 1 tsp. thyme leaves
• 1 tsp. salt
• ¼ tsp. pepper
• 5 lb. standing rib roast (about 3 ribs)
• ¼ cup butter
• 2 cups thinly sliced mushrooms
• ¼ cup Madeira or dry rd wine
• 1 tbsp. tomato paste
• 1 envelope beefy mushroom recipe soup mix
• 1 tbsp. all purpose flour
• 1 ½ cups water
• 1 tbsp. finely chopped parsley
• Pepper to taste

Preheat the oven to 500 degrees. In a small bowl, combine garlic, marjoram, thyme, salt and pepper; set aside.

Trim the fat off the roast. In a roasting pan, on rack, place the roast; rub with garlic mixture. Roast for 10 minutes, then decrease the heat to 350 degrees and continue roasting 1 ½ hours or until meat thermometer reaches 130 degrees (rare) or 150 degrees (medium).

Remove the roast to a serving platter and keep warm. Skim fat from pan drippings. In as medium saucepan, combine the pan juices with the butter; stir in the mushrooms. Cook for 5 minutes or until mushrooms are tender. Stir in the wine and tomato paste, then onion recipe soup mix and flour blended with water. Bring to a boil, then simmer, stirring frequently, 5 minutes or until sauce is thickened. Stir in the parsley and pepper. Serve sauce with roast.

• 2/3 cup mayonnaise
• 1/3 cup flour
• ½ tsp. celery salt
• Dash of pepper
• 2 cups milk
• 7 ozs. Spaghetti, broken into thirds, cooked, drained
• 2 cups chopped cooked turkey or chicken
• ¾ cup grated Parmesan cheese
• 1 4-oz. can mushrooms, drained
• 2 tbsp. chopped pimiento (optional)
• 2 cups fresh bread cubes
• 3 tbsp. butter, melted

Combine the salad dressing, flour and seasonings in a medium saucepan. Gradually add milk. Cook stirring constantly, over low heat until thickened. Add spaghetti, turkey, ½ cup cheese, mushrooms and pimiento; mix lightly. Spoon into a 2 quart casserole. Toss bread cubes with butter and remaining cheese; top casserole. Bake at 350 degrees, for 30 minutes or until lightly browned.

• 2 pounds whitefish
• 2 pounds pike
• 2 pounds winter carp
• 5 onions
• 2 quarts water
• 4 teaspoons salt
• 1 ½ teaspoons pepper
• 3 eggs
• ¾ cup ice water
• ½ teaspoon sugar
• 3 tablespoons matzo or cracker meal
• 3 carrots, sliced

Have the fish filleted but reserve the head, skin and bones. You may use any combination of fresh water fish although this combination is most popular.

Combine head, skin, bones, and 4 sliced onions with 1 quart of water, 2 teaspoons salt and ¾ teaspoon pepper.

Cook over high heat while preparing the fish.

Grind the fish and remaining onion. Place in a chopping bowl and add the eggs, water, sugar, meal and remaining salt and pepper. Chop until very fine; this is important for fluffy fish. Moisten hands; shape mixture into balls.

Carefully drop into the fish stock. Add the carrots. Cover loosely and cook for the last half hour. Taste to correct seasoning. Cool the fish slightly before removing to a bowl or platter. Strain the stock over it, and arrange carrots around it. Chill. Serve with horseradish.

You can serve 12 people generously but the fish keeps for a few days.

• ¼ cup salad oil
• 2 cups sliced onions
• 6 slices pike, whitefish, or salmon
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 tomatoes, diced
• 2 lemons, sliced thin
• ½ cup water
• 1 tablespoon cider vinegar
• 2 teaspoons sugar
• 1 bay leaf

Heat the oil in a deep skillet. Brown the onions in it. Arrange the fish over the onions and sprinkle with the salt and pepper. Add the tomatoes, lemon slices, water, vinegar, sugar, and bay leaf. Cover and cook over low heat for 45 minutes. Remove bay leaf. Serve hot or cold. Serves 6.

• 3 tablespoons butter
• 1 cup chopped onions
• 4 slices whitefish or pike
• 1 teaspoon paprika
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup water
• ½ cup sour cream

Melt the butter in a skillet. Brown the onions, then arrange the fish over them. Sprinkle with the paprika, salt and pepper. Add the water. Cook over low heat 45 minutes. Stir in the sour cream into the sauce. Taste to correct seasoning and serve hot. Serves 4.

• 1 ¼ lbs. lamb steak
• 2 cloves garlic
• 1 large onion, sliced
• 4 tbs. olive oil
• Pinch of rosemary
• ½ cup dry sauterne
• Salt and pepper to taste

Have lamb sliced very thin (about ¼ inch) and cut into 3 inch squares.

Sprinkle lamb lightly with salt and pepper; place a small piece of garlic and a slice of onion in the center of each square; roll and fasten with toothpicks.

Heat olive oil in skillet; brown rolls quickly about 5 minutes or until golden in color. Sprinkle pinch of rosemary over all; cover; cook slowly about 15 minutes or until tender. Add sauterne; simmer 3 minutes.

Serve very hot. Serves 4.

Meat Mixture Ingredients:

• 1 lb. chopped beef (top round)
• 2 eggs
• 3 tbs. grated Romano cheese
• ½ cup bread crumbs
• 2 tbs. chopped parsley
• 1 clove garlic, chopped
• Salt and pepper to taste

Mix all meat ingredients thoroughly. Mold into oblong shapes 2 inches long and 1 inch in diameter. Set aside on platter.

Other Ingredients:

• 1 lb. Mozzarella cheese
• ¼ lb. prosciutto
• 2 eggs
• ½ cup flour
• 4 slices white bread
• 1 cup bread crumbs
• ½ cup peanut or olive oil
• Salt and pepper to taste

Have 12 skewers ready. Cut bread, prosciutto, and Mozzarella into 1 inch squares and place on separate plates.

Thread each skewer alternately with oblong meat shapes, bread, prociutto, and Mozzarella. Set aside. Break eggs into deep oblong dish; beat thoroughly. Place bread crumbs and flour on convenient flat board. Dip filled skewer in flour, then in egg, and finally in bread crumbs. Set aside on platter. Place oil in very large frying pan; when well heated, fry spiedini (filled skewers) quickly about 5 minutes on each side or until golden brown but not dry.

Serve on skewers while still sizzling hot. Serves 6.

• 2 lbs. filet mignon
• 1 medium onion, sliced
• 2 slices bacon
• 1/8 lb. butter
• ½ cup marsala (sherry)
• Salt and pepper to taste
• Have filets sliced 1 ½ inches thick.

Heat skillet; brown bacon slightly. Add onion; brown 2 minutes. Remove bacon and onion. Brown filet over high flame about 5 minutes on each side. Lower flame; continue frying 5 minutes; add salt and pepper to taste.

Melt butter in separate pan; pour over filet. Add Marsala; simmer 2 minutes.

Serve very hot. Serves 4.

• 1 large lobster (2 lbs.)
• 5 tbs. olive oil
• 2 whole cloves garlic
• ½ cup dry sherry
• 1 tbs. chopped parsley
• 1 canned tomatoes
• 1 sliced onion
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back; split. Spread open; cut crosswise for convenience in cooking. The green and the coral parts are edible, but be sure to remove the small sac just back of the head. Crack large claws.

Brown garlic and onion in saucepan with olive oil; remove garlic. Add lobster; cover; cook over low flame for 10 minutes or until shell is red. Remove lobster; set aside.

Put tomatoes in same pan. Add parsley, salt, and pepper; cover; simmer slowly for 15 minutes.

While sauce is cooking remove lobster from shell and cut into small pieces. When sauce is done add lobster; cover; simmer slowly 10 minutes more. Add sherry.

Serve very hot. Serves 2.

• 2 lbs. fresh tuna fish
• 4 tbs. olive oil
• ½ clove garlic, chopped
• 1 ½ cup bread crumbs
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 lemon
• Salt and pepper to taste

Have fish sliced 1 ½ inches thick. Wash; dry with damp cloth. Rub with a little oil; sprinkle lightly with salt and pepper.

Mix bread crumbs, garlic, parsley, and mint. Roll fish in this mixture. Pour a little oil over each slice. Place on preheated broiler rack, about 4 inches below medium flame; broil about 7 minutes on each side or until tender.

Serve very hot with lemon slices. Serves 4.

• 1 broiler (3-4 lbs.)
• 1lb. fresh mushrooms
• 2 cloves garlic
• 1 large onion, sliced
• 6 tbs. olive oil
• 1 tbs. butter
• ½ cup sherry
• Salt and pepper to taste

Cut chicken into serving pieces; wash and dry thoroughly. Sprinkle lightly with salt and pepper to taste.

Heat butter in skillet; add garlic and 4 tablespoons of oil. Brown chicken on both sides about 10 minutes. Lower flame; cover; continue cooking for 25 minutes.

Sauté sliced onion in 2 tablespoons of olive oil in separate saucepan for 5 minutes. Add cleaned, sliced mushrooms and 2 tablespoons water. Simmer 15 minutes; add to chicken. Cover. Simmer chicken and mushrooms 15 minutes longer. Pour in ½ cup sherry; boil up quickly for 1 minute.

Serve very hot. Serves 4.

• 2 lbs. fresh tuna fish
• 4 tbs. olive oil
• ½ clove garlic, chopped
• 1 ½ cup bread crumbs
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 lemon
• Salt and pepper to taste

Have fish sliced 1 ½ inches thick. Wash; dry with damp cloth. Rub with a little oil; sprinkle lightly with salt and pepper.

Mix bread crumbs, garlic, parsley, and mint. Roll fish in this mixture. Pour a little oil over each slice. Place on preheated broiler rack, about 4 inches below medium flame; broil about 7 minutes on each side or until tender.

Serve very hot with lemon slices. Serves 4.

• 2 lbs. fresh tuna fish
• ½ cup peanut or olive oil
• 2 large onions, sliced
• 6 tbs. wine vinegar
• 1 ½ tsp. sugar
• Salt and pepper to taste

4 sprigs fresh mint or sweet basil, chopped

Have tuna fish sliced 1 ½ inches thick. Season with salt and pepper. Pour oil in skillet; heat; fry fish about 10 minutes or until brown on both sides. Remove fish. Set aside.

Cook onion slowly in the same oil about 5 minutes or until soft; add vinegar, mint or basil, and sugar. Cover; cook slowly 5 minutes more. Place fish in hot sauce; cover; cook slowly 3 minutes longer. Serve very hot.

Fish may also be served cold. If so, cool sauce; pour over fish; marinate several hours in cool place. The longer it marinates, the better the flavour.

Serves 4 to 6.

• 1 large lobster (2 lbs.)
• 5 tbs. olive oil
• 2 whole cloves garlic
• ½ cup dry sherry
• 1 tbs. chopped parsley
• 1 canned tomatoes
• 1 sliced onion
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back; split. Spread open; cut crosswise for convenience in cooking. The green and the coral parts are edible, but be sure to remove the small sac just back of the head. Crack large claws.
Brown garlic and onion in saucepan with olive oil; remove garlic. Add lobster; cover; cook over low flame for 10 minutes or until shell is red. Remove lobster; set aside.
Put tomatoes in same pan. Add parsley, salt, and pepper; cover; simmer slowly for 15 minutes.
While sauce is cooking remove lobster from shell and cut into small pieces. When sauce is done add lobster; cover; simmer slowly 10 minutes more. Add sherry.
Serve very hot. Serves 2.

• 2 lbs. filet mignon
• 1 medium onion, sliced
• 2 slices bacon
• 1/8 lb. butter
• ½ cup marsala (sherry)
• Salt and pepper to taste

Have filets sliced 1 ½ inches thick.

Heat skillet; brown bacon slightly. Add onion; brown 2 minutes. Remove bacon and onion. Brown filet over high flame about 5 minutes on each side. Lower flame; continue frying 5 minutes; add salt and pepper to taste.

Melt butter in separate pan; pour over filet. Add Marsala; simmer 2 minutes.
Serve very hot. Serves 4.

Meat Mixture Ingredients:

• 1 lb. chopped beef (top round)
• 2 eggs
• 3 tbs. grated Romano cheese
• ½ cup bread crumbs
• 2 tbs. chopped parsley
• 1 clove garlic, chopped
• Salt and pepper to taste

Mix all meat ingredients thoroughly. Mold into oblong shapes 2 inches long and 1 inch in diameter. Set aside on platter.
Other ingredients:

• 1 lb. Mozzarella cheese
• ¼ lb. prosciutto
• 2 eggs
• ½ cup flour
• 4 slices white bread
• 1 cup bread crumbs
• ½ cup peanut or olive oil
• Salt and pepper to taste

Have 12 skewers ready. Cut bread, prosciutto, and Mozzarella into 1 inch squares and place on separate plates.

Thread each skewer alternately with oblong meat shapes, bread, prociutto, and Mozzarella. Set aside. Break eggs into deep oblong dish; beat thoroughly. Place bread crumbs and flour on convenient flat board. Dip filled skewer in flour, then in egg, and finally in bread crumbs. Set aside on platter. Place oil in very large frying pan; when well heated, fry spiedini (filled skewers) quickly about 5 minutes on each side or until golden brown but not dry.

Serve on skewers while still sizzling hot. Serves 6.

• 6 fillets of salt herring
• 3 tablespoons butter
• 4 boiled potatoes, peeled and sliced
• 2 onions, sliced
• 2 tablespoons dry bread crumbs

Soak the herring overnight in cold water to cover. Drain and cut into 1-inch pieces.

Melt 1 tablespoon butter in a baking dish. Arrange layers of the potatoes, herring, and onions in it, starting and
ending with the potatoes. Sprinkle with the bread crumbs and dot with the remaining butter.

Bake in a 400 degree oven for 25 minutes. Serves 6 as an appetizer.

• ½ cup salad oil
• 6 slices carp, pike or whitefish
• 3 teaspoons salt
• ¾ teaspoons pepper
• 2 tomatoes, diced
• 1 package frozen mixed vegetables, defrosted
• 3 potatoes, peeled and diced
• 2 onions, sliced
• ¼ teaspoon garlic powder

Heat the oil in a baking pan. Sprinkle the fish with half the salt and pepper and place in the pan. Bake in a 425 degree oven for 10 minutes. Add the tomatoes, mixed vegetables, potatoes, onions, garlic powder and remaining salt and pepper. Cover. Reduce heat to 350 degrees and bake an additional 40 minutes, removing the cover for the last 15 minutes. Serves 6 to 8.

• 3-4 pound fryer
• 1 cup bread crumbs
• ½ cup cracker meal
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 eggs, beaten
• 1/3 cup chicken fat
• 2 onions, thinly sliced

Have the chicken disjointed. Mix the bread crumbs, cracker meal, and salt and pepper together. Dip the chicken pieces in the eggs and then in the bread crumb mixture.

Brown the chicken in the fat, removing the pieces as they brown. Lightly brown the onions in the fat remaining in the pan. Arrange the chicken in a baking dish with the onions around it.

Bake in a 350 degree oven for 45 minutes. Serves 4.

Carefully remove the neck skin of a goose or two or three chickens. Sew together one end. Stuff with the following mixture, then sew the other end. Roast in the pan with the goose. Cut in slices to serve.

• 1 ½ cups sifted flour
• 4 tablespoons grated onion
• ½ cups rendered goose fat
• 1 ¼ teaspoons salt
• ¼ teaspoons pepper
• 1 teaspoon paprika

Lightly mix all the ingredients together.

• 1 pound dried apricots
• 4 cups water
• 2 onions, minced
• 3 pounds center cut chuck
• 2 tablespoons fat
• 1 ½ teaspoons salt
• 1 bay leaf
• 1 tablespoon lemon juice
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon

Wash the apricots and soak in the water for 1 hour.

Brown the onions and meat in the fat. Add the salt, bay leaf, lemon juice, sugar, cinnamon and undrained apricots.

Cover and cook over low heat 2 ½ hours or until meat is tender. Remove bay leaf. Serves 6 to 8.

• 2 teaspoons salt
• ½ teaspoons pepper
• ½ teaspoon garlic powder
• 4 pounds chuck or brisket
• 2 tablespoons fat
• 3 onions, sliced
• 1 ½ cups boiling water
• 3 tomatoes, diced
• 3 carrots, quartered
• 2 green peppers
• 4 potatoes, peeled and cut in half

Sprinkle the salt, pepper and garlic powder on the meat. Heat the fat in a heavy saucepan or Dutch oven and brown the meat in it. Add the onions and continue to brown. Add the water and tomatoes. Cover and cook over low heat 2 ½ hours. Add the carrots, green peppers and potatoes. Cook 30 minutes. Taste to correct seasoning. Serves 8 to 10.

• 1 ½ pounds ground beef
• 4 tablespoons grated onion
• 1 egg
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 3 tablespoons cornstarch
• 2 tablespoons fat1 ½ cups beef stock
• 2 tablespoons lemon juice
• 1 lemon, thinly sliced
• ¼ cup seedless raisins
• 3 tablespoons sugar
• 6 gingersnaps, crushed

Mix the meat, onion, egg, 1 teaspoon salt and the pepper. Form mixture into 1 inch balls; lightly roll them in the cornstarch.

Melt the fat in a deep skillet. Brown the meat balls in it. Add the stock, lemon juice, lemon, raisins and sugar. Cover and cook over low heat for 35 minutes. Stir in the gingersnaps and cook an additional 10 minutes. Serves 6.

• 2 pounds veal
• 2 onions, diced
• 3 tablespoons fat
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons paprika
• 2 green peppers, sliced
• ¾ cup canned tomato sauce

Cut the veal in 1 ½ inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika, green peppers and tomato sauce. Cover and cook over low heat 1 hour or until veal is tender. Serve with noodles or dumplings. Serves 6 to 8.

Chicken Hunter Style #1

• 1 frying chicken (4 lbs)
• 4 small onions
• 5 tbs. olive oil
• ½ cup flour
• 1 clove garlic, chopped
• 1 cup canned tomatoes
• 1 cup sliced mushrooms
• 1 large green pepper
• Salt and pepper to taste

Cut chicken into serving pieces. Season with salt and pepper; roll lightly in flour. Heat oil in skillet and brown chicken on all sides for about 10 minutes.

Stem, seed, and slice green pepper lengthwise. Mix with onions, garlic, and tomatoes; add mixture to chicken.

Cover; simmer slowly for 40 minutes. Add mushrooms; simmer 15 minutes or until mushrooms and chicken are tender.

Serve very hot. Serves 4 to 6.

Chicken Hunter’s Style #2

• 1 roasting chicken (4 lbs.)
• 2 tbs. butter
• 3 tbs. olive oil
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 1 medium onion, chopped
• 1 tsp. chopped parsley
• 1 tbs. tomato paste
• ¾ cup dry sherry
• Salt and pepper to taste

Have chicken clean and cleaned and cut into serving pieces.

Melt butter and olive oil in hot skillet. Brown chicken on each side for about 5 minutes. Add all chopped vegetables, salt and pepper to taste. Simmer about 10 minutes or until vegetables are partially tender.

Gradually add sherry into which tomato paste has been well blended. Cover. Stir occasionally to prevent sticking. Simmer about 30 minutes or until chicken is tender. If there is insufficient gravy, add small quantity of water from time to tome.

Serve very hot. Serves 4 to 6.

• 2 pounds halibut, ½ inch thick
• ¾ cup sifted flour
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 1 cup milk
• 6 tablespoons butter

Cut the halibut in ½ inch cubes to resemble bay scallops.

Mix together the flour, salt, pepper and paprika. Dip the cubes in the milk and then in the seasoned flour.

Cook the scallops in the butter over low heat, until browned on all sides. Serve with tartar sauce and lemon wedges. Serves 6 to 8.

• 12 pound goose
• 4 tablespoons rendered goose fat
• 1 cup diced onions
• 5 cups grated drained potatoes
• 1 egg, beaten
• 4 tablespoons salt
• 1 teaspoon pepper
• 1 tablespoon paprika
• ½ teaspoon garlic powder

Remove as much fat from the goose as possible. Grind or chop the liver and gizzard. Heat 4 tablespoons of the fat in a skillet and lightly brown the onions in it. Stir in the potatoes and cook over low heat 2 minutes, stirring constantly. Cool 5 minutes, then add the egg, 1 ½ teaspoons salt, ¼ teaspoon pepper and 1 teaspoon paprika.

Sprinkle the garlic and remaining salt, pepper and paprika on the goose, then stuff it. Sew the openings or fasten wit skewers. Place on rack in a roasting pan. Cover the pan and roast in a 350 degree oven for 30 minutes. Remove the cover and roast 2 ½ hours longer or until the goose is tender and brown. Serves 8 to 10.

• 4 tablespoons chicken fat
• 1 cup sliced mushrooms
• 4 tablespoons flour
• ½ teaspoon salt
• 1/8 teaspoon pepper
• 1 ¾ cups chicken stock
• 2 cups diced cooked chicken
• 1 pimento, chopped
• 2 tablespoons sherry

Heat the fat in a saucepan; cook the mushrooms in it for 5 minutes. Stir in the flour, salt and pepper. Gradually add the stock, stirring steadily until mixture reaches the boiling point. Cook over low heat 5 minutes. Add the chicken, pimento, and sherry. Heat and serve on toast or in patty shells. Serves 4.

• 3 mackerel (about 1 lb. each)
• 6 tbs. olive oil
• 1 chopped onion
• 1 cup bread crumbs
• ¼ cup grated Romano cheese
• ¼ cup fresh mushrooms, chopped
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 slice lemon
• Salt and pepper to taste

Have fish cleaned, slit down the center, and boned. Sprinkle inside with salt.

Stuffing: Heat half the olive oil in saucepan. Sauté mushrooms, onion and parsley about 15 minutes or until mushrooms are tender. Set aside.

Mix in deep bowl the bread crumbs, mint, cheese, salt and pepper to taste. Add to mushroom mixture. Blend well. Stuff fish. Skewer or sew edges together; place stuffed fish with balance of oil in baking pan; bake in hot oven 15 minutes; reduce heat. Baste occasionally with pan oil and cook 15 minutes longer or until fish is tender.

Serve very hot with lemon slices. Serves 4 to 6.

• 1 baby lamb (about 8 lbs.)
• 12 strips bacon
• 3 large tart apples
• 6 cloves garlic
• 2 whole cloves
• 1 large onion, sliced
• Salt and pepper to taste

Have lamb cleaned, dressed, and split for stuffing. Rub lightly, inside and out, with salt and pepper. With point of sharp knife make 3 small openings on each side of the lamb’ insert small pieces of bacon and garlic. Stuff lamb with three whole peeled apples, 4 strips of bacon, and 2 whole cloves.

Sew or skewer to prevent stuffing from falling out.

Place lamb in Roasting pan; put balance of bacon strips and onion over it; brown in hot oven about 30 minutes.

Baste frequently until whole lamb is golden brown. Then lower heat; roast about 1 ½ hours or until tender.

Baste occasionally. If pan becomes dry, add a little water.

If preferred, lamb may be broiled over charcoal on a spit.

• 1 ½ lbs. top round steak
• 3 strips bacon
• 1 large onion, sliced
• 2 cloves garlic
• 2 tsp. chopped parsley
• Salt and pepper to taste

Have steak sliced very thin (about ¼ inch) and cut into 3 inch squares. Place small piece of garlic, slice of onion, pinch of parsley, and 1 inch piece of bacon in center of each square. Roll carefully so ingredients do not ooze out. Top with small piece of bacon. Fasten each roll together with toothpicks.

Place on broiler rack about 5 inches below flame and broil about 5 minutes on each side or until golden brown and tender. Sprinkle with salt and pepper.

Serve very hot. Serves 4 to 6.

• 1 large lobster (about 2 lbs.)
• 6 tbs. olive oil
• 1 clove garlic, chopped
• 1 tsp. chopped sweet basil
• 1 tbs chopped parsley
• 2 tbs. grated Parmesan cheese
• ½ tsp. oregano
• ½ cup bread crumbs
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back and split to end of tail.
Spread open. The green and coral parts are edible, but be sure to remove the sac from the back of the head.

Crack large claws.

Place in baking pan, cut side up; add ½ cup water to pan.
Mix thoroughly the bread crumbs, parsley, basil, cheese, oregano, and garlic. Sprinkle evenly over lobster; add salt and pepper to taste. Pour oil over all.

Place on broiler rack about 6 inches below medium flame. Broil for about 20 minutes or until lobster meat is tender.

Serve very hot. Serves 2.

• ¾ lb. Tagliarini (narrow noodles)
• ¾ lb. chicken livers
• 4 tbs. olive oil
• ½ cup grated Incanestrato cheese
• 1 large can tomatoes
• 1 cup cooked or canned peas
• 1 clove garlic, chopped
• Salt and pepper to taste

Chop livers; brown in hot oil. Add garlic, salt, pepper, and tomatoes. Cover; simmer slowly for 40 minutes. Add peas; simmer for 20 minutes longer.

Cook noodles in rapidly boiling salted water, as usual. When tender, drain; arrange on heated platter and pour hot sauce over them. Sprinkle with grated Incanestrato cheese.

Serve very hot. Serves 4.

• 10 pound goose
• ½ cup flour
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 3 tablespoons rendered goose fat
• 1 cup diced onions
• 2 cups boiling water
• 1 small bay leaf

Buy a young goose and have it disjointed. Remove all the skin. (You can render it with the fat.) Mix the flour, salt, pepper, paprika and garlic powder. Lightly roll the pieces of goose in the mixture. Brown the goose and onions in 3 tablespoons of the fat. Add the water and bay leaf. Cover and cook over low heat 2 ½ hours, or until the goose is tender. Remove bay leaf. Serves 8 to 10.

• 1 5-6 pound duck
• 2 teaspoons salt
• ¼ teaspoon pepper
• 2 cloves of garlic, minced
• 3 cups diced apples
• 12 pitted prunes
• 1 egg
• 4 tablespoons dry bread crumbs
• 2 tablespoons brown sugar

Singe the duck to remove pin feathers; wash and dry. Make a paste of the salt, pepper, and minced garlic. Rub into the duck. Mix together the apples, prunes, egg, bread crumbs and sugar. Stuff the duck and close the opening. Place on a rack in a roasting pan.

Roast in a 400 oven for 20 minutes; reduce the temperature to 350 degrees and roast for 2 ½ hours longer or until browned and tender. Pour off the fat a few times during the roasting. Serves 4.

• 4 lbs. top sirloin or eye round (in 1 piece)
• 2 large carrots, diced
• 1 tbs. chopped parsley
• 2 large onions, sliced
• 2 tbs. olive oil
• 1 clove
• 2 oz. butter
• 1 cup burgundy
• 3 tbs. tomato paste
• 2 cups hot water
• Salt and pepper to taste

Heat olive oil and butter in deep pot. When very hot, brown meat quickly on all sides, about 15 minutes. Add onions, carrots, parsley, and clove; cook for 5 minutes; stir. Dissolve tomato paste in cup of hot water; add.

Season to taste. Cover. Cook over low flame for 1 ¼ hours. Turn meat frequently to prevent scorching.

Add burgundy; cook for 15 minutes longer. Gradually add balance of water; cover; simmer for ¼ hour or until meat is very tender.

Slice; serve very hot. Serves 6 to 8.

• 3 mackerel (about 1 lb. each)
• 6 tbs. olive oil
• 1 chopped onion
• 1 cup bread crumbs
• ¼ cup grated Romano cheese
• ¼ cup fresh mushrooms, chopped
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 slice lemon
• Salt and pepper to taste

Have fish cleaned, slit down the center, and boned. Sprinkle inside with salt.

Stuffing: Heat half the olive oil in saucepan. Sauté mushrooms, onion and parsley about 15 minutes or until mushrooms are tender. Set aside.

Mix in deep bowl the bread crumbs, mint, cheese, salt and pepper to taste. Add to mushroom mixture. Blend well. Stuff fish. Skewer or sew edges together; place stuffed fish with balance of oil in baking pan; bake in hot oven 15 minutes; reduce heat. Baste occasionally with pan oil and cook 15 minutes longer or until fish is tender.

Serve very hot with lemon slices. Serves 4 to 6.

• 1 whole dry cod (about 2 lbs.)
• 2 cloves garlic
• 3 tbs. tomato paste
• 2 sprigs fresh mint
• 1 tsp. washed capers
• ½ cup olive or peanut oil
• ½ cup flour
• 1 cup warm water
• Pinch of pepper to taste

Soak fish in cold water for 24 hours. Change water several times. Wash in cold water before cooking.

Cut fish in 4 inch serving pieces. Roll in flour.

Heat oil in skillet; brown garlic 3 minutes; fry cod 3 or 4 minutes on each side until light brown. Sprinkle lightly with pepper to taste.

Blend tomato paste with warm water; pour over fish; add mint and capers; cover; simmer about 10 minutes or until tender and well done.

Serve very hot. Serves 4.

• 1 lb. rigatoni (pasta)
• 1 lb. Italian pork sausage
• 3 tbs. olive oil
• 1 chopped onion
• 1 lb. fresh mushrooms
• 1 bay leaf
• 1 large can tomato puree
• ½ cup grated Pecorino cheese
• 1 clove garlic
• Salt and pepper to taste

Cut sausage in 1 inch pieces; place in hot skillet with olive oil; brown slightly for about 10 minutes. Add onion, mushrooms (well cleaned and sliced), garlic, salt, and pepper; simmer for 15 minutes. Add tomato puree and bay leaf. Cover pan; cook slowly for 1 hour. Remove bay leaf.

Cook rigatoni about 20 minutes in 5 quarts of rapidly boiling salted water. When tender, drain and place in baking dish. Add sausage and sauce. Mix. Sprinkle with grated Pecorino cheese. Bake in a moderate oven for about 10 minutes.

Serve very hot. Serves 6.

• 2 onions, thinly sliced
• 2 lemons, sliced
• 1/3 cup brown sugar
• ¼ cup seedless raisins
• 1 bay leaf
• 6 slices whitefish, pike or salmon
• 2 teaspoons salt
• 2 cups water
• 6 gingersnaps, crushed
• 1/3 cup cider vinegar
• ¼ cup sliced blanched almonds

Combine the onions, lemon slices, brown sugar, raisins, bay leaf, fish, salt and water in a sauce pan. Cover and cook over low heat 25 minutes. Transfer fish to a platter.

Add the gingersnaps, vinegar and almonds to the fish stock. Cook over low heat, stirring constantly, until smooth. Pour over the fish. Serve warm or cold. Serves 6.

• 1 5-6 pound duck
• 2 teaspoons salt
• ¼ teaspoon pepper
• 3 tablespoons flour
• 2 cups orange juice
• 2 tablespoons lemon juice
• ½ cup beef broth
• 2 tablespoons current jelly
• 2 oranges, segmented

Singe the duck to remove the pin feathers; wash and dry. Season with the salt and pepper. Place on a rack in a roasting pan. Roast in a 350 degree oven 3 hours, or until tender and browned.

Measure 2 tablespoons of the fat from the roasting pan and pour into a saucepan. Stir in the flour and gradually add the orange juice, mixing steadily until mixture reaches the boiling point. Add the lemon juice, broth, jelly and orange segments. Cook over low heat 10 minutes. Carve the duck and serve with sauce. Serves 6.

• 12 pound turkey
• 1 tablespoon salt
• ½ teaspoon pepper
• 1 pound unsweetened pitted prunes
• 1 cup water
• 4 cups sliced apples
• 1 cup dry bread crumbs
• 2 teaspoons lemon juice
• 1 tablespoon sugar
• 1 teaspoon cinnamon

Season the turkey with the salt and pepper. Cook the prunes in the water for 10 minutes. Drain. Add the apples, bread crumbs, lemon juice, sugar, and cinnamon. Mix lightly and stuff the turkey. Sew the opening or fasten with skewers. Place in a roasting pan. Roast in a 350 degree oven for 3 to 4 hours or until the turkey is tender. Turn turkey to brown on all sides. Serves 10 to 12.

• 8- 10 pound goose
• 3 teaspoons salt
• ½ teaspoon pepper
• 1 cup sliced onions
• 6 pounds cabbage, shredded
• 1 tart apple, grated

Have the goose cut up and season it with 2 teaspoons salt and ¼ teaspoon pepper. Place on a rack in a roasting pan and roast in a 350 degree oven for 2 hours or until almost tender.

Measure 6 tablespoons of the fat from the roasting pan into a heavy casserole or dutch oven and cook the onions and cabbage in it over low heat for 20 minutes. Add the apple, remaining salt and pepper. Arrange the goose on top. Cover and cook over low heat 1 hour. Serves 8 to 10.

• 1 cup matzo or cracker meal
• 2 teaspoons salt
• ¼ teaspoon pepper
• 2 eggs
• 4 veal chops
• 4 tablespoons fat
• 2 onions, thinly sliced

Mix the meal, 1 ½ teaspoons salt and the pepper together. Beat the eggs and remaining salt. Dip the chops in the meal, the eggs and then the meal again.

Heat the fat in a baking pan. Arrange the chops in it and surround with the sliced onions. Bake in a 350 degree oven 45 minutes, turning the chops to brown evenly. Serves 4.

• 6 pounds brisket or fresh tongue
• 1 ¼ cups salt
• 2 tablespoons pickling spice
• 1 teaspoon saltpetre
• 1 teaspoon sugar
• 12 cloves garlic
• 1 quart water

Place the meat in a large stone crock. Mix the salt, pickling spice, saltpeter, sugar and garlic with1 quart water and pour over the meat. Add enough water to completely cover the meat. Use a heavy bowl or board to weight the meat down. Cover the crock with cheesecloth; tie it in place, then cover the cheesecloth with aluminum foil.

Let stand in a cool place for 8 days, then store in a refrigerator for 6 days.

To serve, cook in boiling water for 3 hours or until tender. Serves 8 to 10.

• 3 pounds halibut or pike fillets
• 1 onion
• 2 slices white bread soaked in water
• ½ cup water
• 2 ½ teaspoons salt
• ½ teaspoon pepper
• 1 egg
• 2 tablespoons salad oil
• 2 onions, sliced
• 1 green pepper, diced
• 1 cup canned tomato sauce

Grind the fish and onion. Transfer to a chopping bowl and add the soaked bread squeezed dry, 1 ½ teaspoons salt, ¼ teaspoon pepper and the egg. Chop until fine and smooth. Shape into 12 balls.

Combine the oil, sliced onions, green pepper, tomato sauce and remaining salt and pepper in a baking dish.

Arrange the balls into it.

Bake in a 325 degree oven for 45 minutes. Baste frequently. Serves 6.

• 1 lb. filet of sole
• 1 tbs. oregano
• 1 tbs. chopped parsley
• Juice of 1 lemon
• ½ cup bread crumbs
• ½ cup canned plum tomatoes
• Salt and pepper to taste
• ¼ cup olive oil or melted butter

Blend thoroughly bread crumbs, oregano, parsley, salt and pepper to taste. Roll fish in this mixture.

Put half of oil or butter in baking dish; place breaded filet in dish. Spread tomatoes over fish: pour balance of oil or melted butter over this.

Bake in hot oven 10 minutes or until tender. Serve steaming hot with lemon juice. Serves 4.

• 2 1 ½ -pound broilers
• 2 ½ teaspoons salt
• ¼ teaspoon pepper
• 1 ½ cups sifted flour
• 1 ½ teaspoons baking powder
• 1 egg
• ½ cup water
• Fat for deep frying
• 1 cup canned whole cranberries
• ½ cup applesauce

Have the broilers cut up. Season with 2 teaspoons salt, the pepper, and sprinkle with 3 tablespoons flour.

Sift the remaining flour, salt and the baking powder into a bowl. Beat in the egg and water. Dip the chicken pieces in this batter, coating them well.

Heat the fat to 370 degrees and fry a few pieces at a time in it. Drain and place in a baking pan. Cover and bake in a 350 degree oven for 30 minutes, removing the cover for the last 10 minutes.

Combine the cranberries and applesauce and heat. Serve with the fried chicken. Serves 6 to 8.

• 2 lbs. large fresh shrimp
• 1 cup flour
• 1 large green pepper
• ¾ cup dry sherry
• ½ cup olive oil
• Salt and pepper to taste

Clean and stem pepper; cut into ½ inch pieces.

Clean shrimp and remove shells. Dip in flour and fry in very hot oil for about 5 minutes or until brown on both sides. Add salt and pepper to taste. Remove from pan.

Fry pepper in same oil for about 10 minutes. When soft, cover; cook 3 minutes over high flame.

Serve with broccoli and buttered rice. Serves 4.

Insert sharp knife between body and tail of lobster to sever spinal cord. Do not remove from shell. Clean; cut into small serving pieces; crack claws.
Pour oil in saucepan; brown garlic about 3 minutes; remove from oil. Add lobster, salt and pepper, parsley. Cover; simmer over low flame for 20 minutes or until tender. Add marsala; simmer 2 minutes.
Serve very hot. Serves 4.

• 6 trout
• 6 tbs. olive oil
• 4 filets of anchovy
• 1 cup dry sherry
• Juice of 1 lemon
• 1 cup flour
• 3 tbs. butter
• 1 tsp. fresh mint, chopped
• 1 tsp. chopped parsley
• Salt and pepper to taste

Lean trout; dry with absorbent paper; salt and pepper to taste; roll in flour. Fry slowly in hot olive oil about 10 minutes or until brown.

Melt butter in saucepan over low flame. Add anchovy filets cut into small pieces; cook about 5 minutes. Add sherry; cover, simmer 1 minute. Add mint and parsley; simmer 3 minutes. Add lemon juice.

Place fish on hot platter; pour sauce over it. Serve very hot. Serves 4 to 6.

• 2 lbs. fresh sardines
• Clean each sardine carefully. Slit down center to form an open filet and remove bones.

Stuffing:

• 1 ½ cups bread crumbs
• 2 tbs. chopped parsley
• 4 tbs. olive oil
• ¼ cup grated Romano cheese
• 1 clove garlic, chopped
• Salt and pepper to taste

Mix thoroughly all ingredients except olive oil; gradually add oil to make a firm mixture. If needed, add another teaspoon of oil.
Cover whole filet with stuffing; top with another filet to form a sandwich. Tie with white thread so stuffing does not fall out. Continue this until all are used.
Sauce:

Pour olive oil in large shallow pan; add garlic, parsley or basil; cook 3 minutes. Add tomato puree, salt and pepper to taste; simmer over slow fire 25 minutes. Stir frequently. Place fish carefully in sauce; cover pan; cook over low flame for 15 minutes or until fish is tender.
Prepare hot platter. Remove fish carefully and put on platter. Remove thread by cutting; pour sauce over fish.
Serve very hot. Serves 4 to 6.

• 1 sirloin steak (about 3 lbs.)
• 1 clove garlic
• 3 tbs. butter
• 2 tbs. olive oil
• Salt and pepper to taste

Sprinkle steak with pepper. Heat skillet. Melt butter; add oil. Brown garlic about 1 minute; remove garlic from pan. Brown steak on each side about 5 minutes over high flame if rare steak is desired, or 7 to 10 minutes for medium rare. Remove from fire. Sprinkle with salt to taste; pour pan gravy over steak while sizzling hot.

Serve immediately. Serves 4 to 6.

• 3 cups boiled rice
• 4 tbs. olive oil
• 2 sliced onions
• 1 tsp. chopped sweet basil
• 2 cups boiled shrimp
• 1 canned tomatoes
• 2 cups fresh cooked peas
• ½ cup diced celery
• Salt and pepper to taste

Pour oil in saucepan and heat. Add onion and celery; cook for about 10 minutes over medium flame, or until soft. Add tomatoes, basil, salt, and pepper. Cook slowly 20 minutes. Stir occasionally. Add peas, shrimp. Cover; cook 5 minutes longer or until shrimp is thoroughly heated.

Place about ½ cup hot rice on individual serving plates; top with shrimp mixture.

Serve very hot. Serves 4 to 6.

• 2 lobsters (about 1 ½ lbs. each)
• 2 tbs. chopped parsley
• 1 clove garlic, chopped
• 2 cups canned plum tomatoes
• ¼ cup olive oil
• ¼ tsp. crushed red pepper seeds
• 1 tsp. oregano
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back and split to end of tail.

Spread open. The green and coral parts are edible, but be sure to remove the small sac just back of the head.

Crack large claws.

Place lobster cut side up in large flat baking dish. Set aside.

Pour olive oil in saucepan; heat; brown garlic 2 minutes. Add tomatoes, parsley, oregano, pepper seeds, salt, and very little pepper. Simmer 10 minutes. Pour sauce evenly over top of lobster. Bake in moderately hot oven about 20 minutes or until lobster meat is tender.

Serve very hot. Serves 4.

• 2 lbs. salmon
• 3 cups water
• 1 tbs. chopped parsley
• 1 sliced carrot
• 3 tbs. olive oil
• 1 sliced onion
• 2 cloves
• 1 sliced lemon
• ½ cup diced celery
• Salt and pepper to taste

Have salmon sliced about 2 inches thick.

Boil all ingredients except salmon and lemon about 20 minutes or until tender.

Serve very hot with own broth. Garnish with lemon slices. Serves 4.

• 1 whole dry cod (about 2 lbs.)
• 2 tbs. currants or seedless raisins
• 1 tbs. shelled pistachio nuts
• ½ cup olive or peanut oil
• 1 clove garlic
• ½ cup flour
• ½ cup vinegar
• 2/3 cup water
• 1 tbs. chopped fresh mint
• Pinch of pepper

Soak cod in cold water for 24 hours. Change water several times. Wash in cold water before using. Dry with absorbent paper; cut in serving pieces. Roll in flour.

Heat oil in skillet; brown garlic 3 minutes; remove from oil. Fry cod in hot oil about 5 minutes on each side or until light brown and tender.

In separate saucepan blend vinegar, water, currants, mint, and pistachio nuts; boil slowly 5 minutes. Pour hot sauce over cod; cover; simmer slowly 3 minutes.

Serve very hot with green salad. Serves 4.

• 4 fillets of salt herring
• ½ cup milk
• 1/3 cup flour
• 4 tablespoons unsalted butter
• 3 onions, sliced

Soak the herring in water to cover overnight. Change the water once. Drain.

Dip the herring first in the milk and then in the flour (reserving the milk). Melt 2 tablespoons butter in a baking dish and arrange the herring in it. Cover with the sliced onions. Dot with remaining butter and add reserved milk.

Bake in a 375 degree oven for 30 minutes. Serves 4 to 6.

• 2 calf’s feet
• 2 onions
• 4 cloves garlic
• 3 quarts water
• 1 tablespoons salt
• ¾ teaspoon black pepper
• 4 hard-boiled eggs

Have the feet chopped up. Pour boiling water over them and scrape with a sharp knife.

Combine the feet, onions, 2 cloves garlic, the water, salt and pepper in a saucepan. Bring to a boil and cook over low heat 3 ½ hours. Strain the soup. Cut the meat from the bones and divide among 2 or 3 pie plates. Put the remaining garlic through a press and mix it into the soup. Pour the soup into the pie plates. Let it stand for ½ hour, then slice the eggs and arrange in the pie plates. Sprinkle with black pepper and chill.

You may serve 12, but if you really like it there’s only enough for 6.

• 1 cup sliced onion
• 3 tablespoons butter
• 2 hard-boiled eggs
• 2 California sardines (in tomato sauce)
• ½ cup walnuts
• 1 teaspoon salt
• ¼ teaspoon pepper

Cook the onion in the butter for 15 minutes. Place in a chopping bowl and add the eggs, sardines, walnuts, salt and pepper. Chop until very fine. Chill and serve on lettuce with rye bread. Serves 4 as an appetizer or 8 as a spread.

• 1 pound calf’s beef or chicken livers
• 2 onions
• 2 hard-boiled eggs
• 3 tablespoons rendered chicken fat
• 1 teaspoon salt
• ¼ teaspoons freshly ground black pepper

Wash the liver and combine in a sauce pan with 1 onion and water to cover. Bring to a boil and cook over low heat 10 minutes. Drain and discard the onion. Remove skin from liver.

Grind or chop the liver, eggs, and remaining onion until smooth. Blend in the fat, salt, and pepper. Taste for seasoning.

Serve on lettuce leaves. If you like, garnish with a little chicken fat on each portion. Serves 6 as an appetizer or 12 as a spread.

• 4 fillets of salt herring
• 1/3 cup dry bread crumbs
• ¼ cup flour
• 1 egg
• 2 tablespoons light cream
• 4 tablespoons unsalted butter

Soak the herring in water overnight. Change the water once and drain.

Mix the bread crumbs and flour on a piece of waxed paper. Beat the egg and crumb together in a shallow bowl.

Dip the herring in the bread crumb mixture. Then the egg mixture.

Melt 2 tablespoons butter in a skillet. Brown the herring on both sides, adding butter as needed. Serves 4 to 6.

• 8 hard-boiled eggs
• ¾ cup chopped onions
• 1 teaspoon salt
• ¼ teaspoon white pepper
• 3 tablespoons rendered chicken fat

Chop the eggs and onions together until very fine. Blend in the salt, pepper and fat. Chill. Arrange on lettuce leaves. Serves 6 as an appetizer or 12 as a spread.

• 1 pound chicken livers
• 4 tablespoons rendered chicken fat
• 2 onions, diced
• 3 hard-boiled egg yolks
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper

Wash the livers and remove any discoloured spots. Drain.

Heat 2 tablespoons fat in a frying pan; brown the onions in it. Remove the onions. Cook the livers in the fat remaining in the skillet for 10 minutes. You can grind or chop the onions, livers and egg yolks, but be sure you have a smooth texture. Add the salt, and pepper and remaining fat. Mix and taste for seasoning.

Serve cold with crackers as a spread or on lettuce. Serves 6 as an appetizer or 12 as a spread.

• 3 pounds veal
• 4 onions, thinly sliced
• 3 tablespoons fat
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 2 teaspoons paprika
• ¾ cup water

Cut the veal in inch cubes. Brown the veal and onions in the fat. Add the salt, pepper, paprika and water.

Cover and cook over low heat 1 hour or until the veal is tender. Stir frequently. Serve with boiled potatoes or farfel. Serves 6 to 8.

• 4-5 pound pickled tongue
• 1 onion
• 2 cloves garlic
• 2 bay leaves

Wash the tongue. Combine with onion, garlic and bay leaves in a deep kettle. Cover with water. Bring to a boil and cook over medium heat 3 ½ hours or until tender. Add boiling water as it cooks out.

Let the tongue cool in the stock, then remove the root and skin. Reserve 2 cups of stock if you want to make a sauce. Remove bay leaves. Slice the tongue and serve plain or with a sauce. Serves 6 to 8.

• 4 slices salami
• 2 eggs
• 1/8 teaspoon salt
• Dash of pepper
• Fat for frying

Cut the salami in strips. Lightly beat the eggs, salt and pepper.

Fry the salami until lightly browned in a skillet. Pour the eggs over it and cook on low heat until the eggs are set at the bottom. Turn over, pancake fashion, and cook until set. Serves 1.

• 3 fillets of sole
• ¾ cups flour
• 2 teaspoons salt
• ¼ teaspoon pepper
• 3 eggs, beaten
• ¾ cup dry bread crumbs
• Fat for deep frying

Cut the sole into 1 inch strips. Add the salt and pepper to the flour and roll the fish strips in the mixture. Dip fish strips in the eggs and then roll them in the dry bread crumbs.

Heat the fat to 380 degrees F. and fry the sticks until browned. Drain on paper towel and serve with ketchup or tartar sauce. Makes 24 pieces.

• 2 pounds salmon
• 1 tablespoon salt
• ½ teaspoon pepper
• ¼ pound butter
• ¼ cup flour
• ¼ cup heavy cream
• ½ cup oil for frying

Grind or chop the fish very fine and add the salt and pepper. Cream the butter and flour and work mixture into the fish. Beat until very smooth and stir in the cream. Shape into 1 inch balls.

Heat the oil in a skillet and fry the balls until browned on all sides. Serve with Hollandaise sauce. Serves 6.

Served hot, this chicken liver custard is delicious as a first course or as the mainstay for luncheon. It is attractive cold, as a light chicken liver pate for cocktails or the cold buffet table.

• 1 pound chicken livers (about 2 cups)
• 2 large eggs
• 2 egg yolks
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 1 cup thick white sauce (1 ½ tablespoons butter, 2 tablespoons flour, and 1 cup milk)
• Optional: 1/3 cup heavy cream
• 2 tablespoons cognac

Pick over chicken livers, cutting out any filaments and black or greenish spots. Place them in a jar of an electric blender with eggs, egg yolks, salt, and pepper, and blend for 1 minute. Add the white sauce and the cognac blend for 15 seconds more, and strain through a sieve into a bowl. (Or puree chicken livers through a food grinder into a bowl, beat in the rest of the ingredients, and push through a sieve.)

Baking and Serving:

• A 4 cup baking dish 2 ½ to 3 inches deep, or 8 half cup ramekins or custard cups
• 1 tablespoon softened butter

A pan of boiling water to hold baking dish or ramekins

2 cups cream sauce flavoured with 1 teaspoon tomato paste and tarragon or parsley

Preheat oven to 350 degrees.

Smear a light film of butter inside baking dish or ramekins and fill to within 1/8 inch of the top with the liver mixture. When ready to bake, set in pan of boiling water, then place in middle level of preheated oven. Regulate water in pan so it is almost but not quite simmering. The timbale is done when it shows a very faint line of shrinkage from dish, and when a knife plunged into the center comes out clean. Allow about 30 minutes in the oven for a timbale made in a baking dish; about 20, if you use ramekins. (If not served immediately, leave in a pan of water in turned off oven, with door ajar-or reheat if necessary.)

To unmold timbale made in baking dish, allow to settle for 5 minutes if you have just finished baking then run a knife around edge of timbale. Turn a lightly buttered hot serving dish upside down over mold, then reverse the two, giving a sharp downward jerk, and timbale will fall into place. To unmold ramekins, run a knife around the edge of each one, and unmold onto hot plates or a platter, giving a sharp downward jerk for each just at the end.

Pour sauce over and around the timbale or ramekins, and serve immediately, passing the rest of the sauce in a warmed bowl.

Timbales are best as a separate course, with hot French bread and a chilled white Burgundy, Graves, or Traminer.

• 2 tablespoons fat
• 1 onion, diced
• 2 tablespoons flour
• 2 cups tongue stock
• 1/3 cup vinegar
• 1/3 cup honey
• ½ teaspoon salt
• ½ teaspoon powdered ginger
• ¼ cup seedless raisins
• ¼ cup sliced blanched almonds
• 1 lemon, thinly sliced

Cooked tongue

Melt the fat in a saucepan and lightly brown the onion. Sprinkle the flour on the browned onion; stirring constantly until mixture boils. Stir in the vinegar, honey, salt, ginger, and raisins. Cook over low heat 5 minutes. Add the almonds and lemon. Cook 2 minutes.

Slice the slice and serve with the sauce. Serves 6.

• 1 pound calf’s liver
• ½ cup flour
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 4 tablespoons chicken fat
• 3 cups sliced onions
• 1 tablespoon cornstarch
• 1 cup beef broth

Have the liver sliced into 4 thin slices. Dip in the flour mixed with the salt and pepper.

Heat the fat in a skillet and brown the liver on both sides. Remove liver. Brown the onions in the fat remaining in the pan. Mix the cornstarch and broth together and add to the onions, stirring constantly until mixture reaches the boiling point. Scrape the bottom of the skillet and cook additional 2 minutes. Pour over the liver. Serves 4.

• 4-5 pound tongue
• 3 onions, sliced
• 2 teaspoons salt
• ½ teaspoon pepper
• ¾ teaspoon garlic powder
• 1 bay leaf
• 1 cup canned tomato sauce
• 2 tomatoes, diced
• 2 cups boiling water

Plunge the tongue into boiling water and cook 10 minutes. Drain and remove the skin and root.

Place the tongue in a roasting pan with the onions around it. Sprinkle with the salt and pepper and garlic powder. Add the bay leaf, tomato sauce, tomatoes and water. Cover the pan and roast in a 325 degree oven for 3 hours or until the tongue is tender.

Baste frequently and remove the cover for the last 30 minutes. Discard bay leaf. Serves 6 to 8.

• 2 onions, sliced
• 3 tablespoons fat
• 1 pound calf’s liver, sliced
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 2 tablespoons flour
• 1 ½ cups boiling water
• 2 tablespoons lemon juice
• 2 teaspoons sugar

Lightly brown the onions in the fat. Add the liver and cook over medium heat 5 minutes. Sprinkle with the salt, pepper, paprika and flour. Add the water, lemon juice and sugar, stirring constantly until mixture reaches the boiling point. Cook over low heat 5 minutes. Taste to correct seasoning and serve with Spaetzel. Serves 4.

• 4 pair’s calf’s sweetbreads
• 1 tablespoon vinegar
• 3 cups water
• 3 teaspoons salt
• 4 tablespoons chicken fat
• 1 cup diced onions
• 1 pound mushrooms, sliced
• 2 tablespoons potato flour
• ¼ teaspoon pepper
• ½ teaspoon paprika
• 3 tablespoons minced parsley

Wash the sweetbreads and soak in cold water for 20 minutes and drain.

Combine the sweetbreads, vinegar, 3 cups water and 2 teaspoons salt in a saucepan. Bring to a boil and cook over low heat 20 minutes. Remove sweetbreads and plunge into ice water for 20 minutes. Measure 2 cups of the stock and reserve. Remove the membrane and dice the sweetbreads.

Melt 2 tablespoons fat in a skillet and brown the onions in it. Remove the onions and reserve. Melt the remaining fat in the skillet.
Cook the mushrooms in it for 5 minutes. Mix the potato flour and stock until smooth and stir into the mushrooms. Cook over low heat 5 minutes, stirring constantly. Add the browned onions, the sweetbreads, remaining salt, the pepper, paprika and parsley.

Heat and serve on toast or in patty shells. Serves 8 to 10 as a first course.

• 6 fillets of miltz herring
• 4 onions, sliced
• 1 cup white vinegar
• ¼ cup water
• 2 teaspoons sugar
• 2 teaspoons pickling spice
• 2 bay leaves
• ¾ cup sour cream (optional)

Wash herring thoroughly and soak in cold water for 6 hours; drain.

Cut the herring into 2 inch pieces. In a glass jar or bowl, arrange alternate layers of herring and onions. Bring the vinegar, water, sugar, pickling spice and bay leaves to a boil. Cool slightly and pour over the herring. Cover tightly and shake. Place in the refrigerator for 48 hours before serving. For dairy meals, the liquid may be mixed with the sour cream before or after pickling. This may be kept in the refrigerator for up to a week. Serves 6 to 12.

• 1 pound chicken livers (about 2 cups)
• Salt and pepper
• ½ cup flour in a plate
• A large sieve
• 2 tablespoons butter
• 1 tablespoon cooking oil
• A heavy 10 inch non-stick skillet

Optional, 1 cup diced boiled ham, previously sautéed in butter, and/or 1 cup quartered fresh mushrooms, previously sautéed in butter.

• ½ cup beef stock or bouillon
• 1/3 cup dry Scrcial Madeira
• 1 tablespoon soft butter
• 1 tablespoon fresh minced parsley

Pick over the chicken livers; cut out any filaments and black or greenish spots (they are caused by the bile sack which rested on the liver just before cleaning). Dry on paper towels. Just before cooking, sprinkle lightly with salt and pepper, roll in flour, then shake in a sieve to remove any excess flour.

Melt the butter and oil in the skillet over medium high heat. When you see the butter foam begin to subside, add the chicken livers. Toss frequently for 3 to 4 minutes until livers are slightly browned; if they are done when just springy to the touch of your fingers. Do not overcook. Add optional sautéed ham and mushrooms pour in the stock and the wine, and simmer for 1 minute.

Taste and correct seasoning. (Set aside until later if you are not ready to serve.) Reheat just before serving, then remove from heat and toss with the soft butter and parsley.

• 3 pounds chuck
• 3 onions
• 2 tablespoons fat
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon paprika
• 1 ½ pounds sauerkraut
• 1 bay leaf
• 1 cup boiling water

Cut the beef in 2 inch cubes and brown with the onions in the fat. Sprinkle with the salt, pepper and paprika. Cover and cook over low heat 30 minutes. Stir in the sauerkraut. Cook 10 minutes. Add the bay leaf and water. Cover and cook an additional 1 ½ hours. Remove bay leaf. Serves 6 to 8.

• 2 pounds steak
• 4 tablespoons oil
• ½ cup scallions or onions
• 2 cloves garlic, minced
• 5 green peppers, thinly sliced
• 1 cup sliced celery
• 1 ½ cups beef broth
• 2 tablespoons cornstarch
• ¼ cup water
• 2 tablespoons soy sauce
• Boiled white rice

Buy thin steak and cut it into narrow strips. Brown the steak in the oil, then add the scallions, garlic, green peppers and celery.

Cook 5 minutes. Add the beef broth. Cover and cook over low heat 10 minutes. Mix the cornstarch, water and soy sauce until smooth and add to the mixture, stirring steadily until it reaches the boiling point. Cook 2 minutes and serve on rice. Serves 6 to 8.

• 1 ½ pounds ground beef
• 4 tablespoons grated onion
• 2 cloves garlic, minced
• 2 teaspoons salt
• ¼ teaspoon pepper
• ¼ cup grated potato, drained
• 1 egg
• ¼ cup water
• 3 tablespoons fat
• 2 onions, sliced

Mix the beef, onion, garlic, salt, pepper, potato, egg and water together. Form into 8 hamburgers.

Melt the fat in a skillet and brown the hamburgers and onion for 15 minutes, turning the hamburgers after 10 minutes. Serves 4 to 8.

• 1 ½ cups salt
• 4 quarts water
• 1 tablespoon sugar
• 2 tablespoons pickling spice
• ½ ounce saltpeter
• 8 bay leaves
• 5 pounds first cut brisket of beef
• 8 cloves garlic
• 2 onions
• 2 stalks celery

Combine the salt, water, sugar, pickling spice, saltpeter and bay leaves in a saucepan. Bring to a boil and cook for 5 minutes.

Cool. Place beef in a stone crock or bowl (not metal). Pour the cool liquid over it and add the garlic. Weight the meat down to keep it covered by the liquid. Cover with a piece of muslin and tie. Let pickle for 12 days in cool place, preferably a refrigerator.

To cook:

Rinse the meat; add the onions and celery cover with water. Bring to a boil and cook on low heat for 3 hours or until tender.

Drain and slice crosswise. Cabbage and potatoes can be cooked in the stock and served with the corned beef. If you use the
entire 5 pounds, it will serve 12-14.

Some people think cold corned beef is even better hot, and others think it’s best of all in a sandwich, made, of course, with tangy rye bread, hot English style mustard, and a pickle or some cold sauerkraut on the side.

• 3 pounds boneless lamb
• ¼ cup flour
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 3 tablespoons fat
• 1 cup diced onions
• 1 cup canned tomato sauce
• 1 cup sliced green peppers
• 1 bay leaf
• 3 potatoes, peeled and sliced
• 1 package frozen mixed vegetables

Cut the lamb into 2 inch cubes. Mix together the flour, salt, pepper, paprika and garlic powder. Lightly roll the lamb in this mixture, then brown in the fat with the onions. Add the tomato sauce, water, bay leaf and green peppers. Cover and cook over low heat 1 ½ hours. Add the potatoes and vegetables. Cook 20 minutes. Remove bay leaf. Serves 6 to 8.

• 3 pounds short ribs
• 2 teaspoons salt
• ¼ teaspoons pepper
• 1 teaspoon paprika
• 1 teaspoon dry mustard
• 1 tablespoon sugar
• 1 tablespoon Worcestershire sauce
• ½ cup ketchup
• ½ cup water
• ¼ cup cider vinegar
• ½ cup minced onions
• 1 clove garlic, minced

You can use the top of the roast beef bones. Have them cut into 2 inch pieces.

Brown the ribs in a heated casserole or Dutch oven; pour off the fat. Combine all remaining ingredients and add to the ribs. Cover and Bake in a 350 degree oven for 2 hours. Remove the cover in the last half hour. Serves 8.

• 2 cups dried lima beans
• 2 lamb shanks
• 2 onions, sliced
• 3 tablespoons fat
• 2 cloves garlic, minced
• 2 teaspoons salt
• ¼ teaspoon pepper
• ½ teaspoon ginger
• 3 cups water

Soak the beans overnight in water to cover. Bring to a boil and cook 30 minutes. Drain.

Brown the lamb and onions in the fat. Add the garlic, salt, pepper, ginger and water. Cover and cook over low heat for 2 ½ hours or until lamb and beans are tender. Add a little water if necessary. Serve 6 to 8.

• 2 tablespoons butter
• 4 slices salmon
• 2 teaspoons salt
• ¼ teaspoon pepper
• 1 onion, sliced
• 1 bay leaf
• 1 cup light cream

Melt the butter in a baking dish. Arrange the salmon in it and sprinkle with the salt and pepper. Surround with onion slices and bay leaf.

Bake in a 350 degrees oven for 15 minutes. Pour the cream over the fish and bake for an additional 25 minutes, basting frequently. Serves 4 to 6.

Cut the herring into half-inch pieces. Slice the scallions and radishes, cut the tomatoes into quarters or eighths and dice the peppers. Toss these ingredients together with the lettuce, vinegar, oil, sugar, paprika and pepper. Chill and serve as an appetizer. Serves 6.

• 6 fillets of salt herring
• 3 tablespoons chopped onion
• ½ cup chopped apple
• 2 hard-boiled eggs
• 3 tablespoons cider vinegar
• 2 slices white bread, trimmed
• 1 teaspoon sugar
• 2 tablespoons salad oil

Soak the herring in water to cover overnight. Change the water twice. Drain. Chop the onion, apple, eggs, and herring together.

Pour the vinegar over the bread and add to the herring with the sugar and oil. Chop until very smooth. Taste for seasoning, adding more vinegar if needed. Chill. Serve 8 as an appetizer or as many as 24 as a spread.

• 2 English muffins
• 1 tablespoon butter
• 4 slices smoked salmon
• 4 eggs, poached

Split the muffins and toast them. Butter and place a slice of smoked salmon on each half muffin. Carefully place a poached egg over the salmon and cover with Hollandaise sauce.

• 1 ½ pounds ground beef
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 eggs
• 4 tablespoons flour
• 1 cup oil
• 3 green peppers, diced
• 1 ¼ cups beef broth
• 1 ½ cups pineapple chunks
• 3 tablespoons cornstarch
• 1 tablespoon soy sauce
• ½ cup cider vinegar
• ½ cup sugar

Mix together the beef, 1 teaspoon salt and the pepper. Shape into 24 balls. Mix together the eggs, flour and remaining salt. Dip the meat balls in this batter.

Heat the oil in a skillet and brown the meatballs over low heat. Remove meat balls and reserve. Pour off all but 2 tablespoons oil. Add the green peppers, broth and pineapple. Cook over low heat 10 minutes. Mix together the cornstarch, soy sauce, vinegar and sugar. Stir into the mixture and cook until thickened. Return meat balls and cook over low heat 5 minutes. Serves 6.

• 4 tablespoons butter
• 2 tablespoons flour
• 2 cups light cream
• 1 ½ cups cubed cooked salmon
• 1 ½ cups cubed cook halibut
• 1 teaspoon salt
• 1/8 teaspoon paprika
• 3 tablespoons sherry
• 3 egg yolks

Melt the butter in the top of a double broiler; stir in the flour, and gradually add 1 cup of the cream, stirring steadily until mixture reaches the boiling point. Add the salmon, halibut, salt paprika and sherry. Place over hot water and cook 5 minutes.

Beat the egg yolks and remaining cream together; stir into the fish mixture and cook until just thickened. Serve on toast. Serves 6.

• 2 cups cooked and flaked codfish
• 2 cups mashed potatoes
• 3 tablespoons melted butter
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 eggs, beaten
• ½ cup milk
• Butter or fat for frying

Mix all the ingredients together and taste to correct seasoning. Shape into 8 cakes and chill for 2 hours.

Fry in the butter or fat until browned on both sides. Serve hot or cold tomato sauce. Serves 4.

• 4 onions, sliced
• 6 slices pike
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 2 cups water
• ½ cup white vinegar
• 1 ½ tablespoons sugar
• 2 teaspoons pickling spice
• 2 bay leaves

Combine 2 sliced onions, the pike, salt, pepper and water in a sauce pan. Bring to a boil and cook over low heat 25 minutes.

Carefully remove the fish and place in a bowl or jar alternating in layers with the remaining 2 sliced onions.

Mix the vinegar, sugar, pickling spice, and bay leaves with the fish stock. Bring to a boil and pour over the fish. Cover and let pickle in the fridge for 2 days before serving. Serves 6 and will keep for two weeks.

• ¼ pound butter
• ½ cup minced onion
• ½ pound sliced mushrooms
• 1 tablespoon minced parsley
• 2 cups coarsely crushed soda crackers
• 3 teaspoons salt
• ½ teaspoon pepper
• 1/8 teaspoon thyme
• 4 brook trout
• ½ cup flour
• 2 tablespoons lemon juice

Melt half the butter in a skillet; cook the onion in it 5 minutes. Add the mushrooms and cook 5 minutes longer. Mix in the parsley, crackers, 1 teaspoon salt, ¼ teaspoon pepper and the thyme.

Split the trout for stuffing and stuff with the prepared mixture; sew the openings. Mix the flour with the remaining salt and pepper; roll the trout in it.

Melt the remaining butter in the skillet; cook the trout in it over low heat, turning until browned on all sides. Bake 20 minutes in 350 degree oven. To serve, sprinkle with the lemon juice. Serves 4.

A pork and veal pate with strips of veal and ham makes slices with an attractive design. This is the most classic of mixtures, and all other pates follow this general pattern.

The basic pate mixture

• ½ cup finely minced onions
• 2 tablespoons butter
• A small skillet
• A 3 quart mixing bowl
• ½ cup dry port or Madeira, or cognac

Cook the onions slowly in the butter until soft and translucent; then scrape them into the mixing bowl. Pour the wine into the skillet and boil until reduced by half; add to the onions in the mixing bowl.

• ¾ pound (1 ½ cups) finely ground lean pork
• ¾ pound (1 ½ cups) finely ground lean veal
• ½ pound (1 cup) ground fresh pork fat (see note at beginning of the recipe)
• 2 lightly beaten eggs
• ½ teaspoon salt
• 1/8 teaspoon pepper
• ½ teaspoon thyme
• Big pinch all spice
• A small clove mashed garlic

Vigorously beat the ground meats, fat, eggs, and seasonings into the onions until all is thoroughly blended and texture has softened and lightened; 2 to 3 minutes. Sauté a small spoonful until cooked through; taste and correct seasoning if necessary.

The veal strips

• ½ pound lean veal from the round or tenderloin, cut into ¼ inch strips
• A bowl
• 3 tablespoons cognac
• Salt and pepper
• Pinch each of thyme and allspice
• 1 tablespoon finely minced shallots or scallions

Optional: 1 or more canned truffles cut into ¼ inch dice, and juice from can.

While preparing other ingredients to follow, marinate the veal in a bowl with the cognac and other seasonings, including the optional truffles and the juice from their can. Before using, drain the veal and truffles; reserve the marinade.

Forming the pate

• A 2 quart baking dish or pan (see notes at beginning of recipe)
• Sufficient sheets or strips of pork fat to enclose pate (see notes)
• 4 cups of the basic pate mixture
• ½ pound lean boiled ham cut into strips ¼ inch thick
• 1 bay leaf
• Aluminium foil
• A heavy cover for baking dish or pan
• A pan to hold baking dish in oven

Preheat oven to 350 degrees. Line bottom and sides of dish with strips of pork fat, pressing it firmly in place. Beat veal marinade into basic pate mixture, and spread one third in bottom of dish. Cover with half the strips of marinated veal, alternating with half the strips of ham. If using truffles, place them in a row down in the center. Cover with half the remaining pate mixture, the rest of the veal and ham strips, more truffles, and finally the last of the pate mixture. Lay the bay leaf on top; cover with a sheet or strips of pork fat. Enclose the top of the dish with aluminium foil and set on the cover (put a weight on top if cover is loose or flimsy).

Baking the pate

Set dish in a slightly larger pan in enough water to come two thirds the way up. Set in lower third of preheated 350 degree oven and bake for about 1 ½ hours, or until pate has shrunk slightly from baking dish and all liquid and surrounding juices are a clear yellow with no traces of rosy color.

Cooling, chilling, and serving

When done, take the dish from the water and set on a plate. Remove lid, and on top of the foil covering put a piece of wood, a pan, or a dish which will just fit into the baking dish. On or in it, place a 3 to 4 pound weight or parts of a meat grinder; this will pack down the pate so there will be no air spaces later. Cool at room temperature for several hours, then refrigerate, still weighted down, for 6 to 8 hours or overnight.

Cut serving slices right from baking dish at the table, or unmold the pate, peel off the pork fat, and serve the pate decorated in aspic. (Note: if you are keeping it for more then 2 or 3 days in the fridge, unmold the chilled pate and scrape all meat jelly off surface, as it is the jelly that spoils first. Wipe pate dry and return to baking dish or wrap in waxed paper or plastic wrap.)

• ¼ cup minced onion
• 3 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 ½ teaspoons salt
• 1 teaspoon prepared mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons lemon juice
• 1 egg, beaten
• 2 cups cooked flaked halibut
• ½ cup bread crumbs

Cook the onion in the butter for 5 minutes. Sprinkle with the flour and gradually add the milk, stirring constantly until mixture reaches the boiling point. Add the salt, mustard, Worcestershire sauce, lemon juice, egg and halibut. Mix lightly and divide among 6 buttered baking dishes.

Bake in a 350 degree oven for 20 minutes. Serves 6.

• 6 slices salmon
• 3 onions, sliced
• 3 cups water
• 2 teaspoons salt
• ½ cup lemon juice
• ½ cup white vinegar
• 1 teaspoon pickling spice
• 1 bay leaf
• ¼ teaspoon whole peppercorns

Combine the onion, salmon, water and salt in a deep skillet. Bring to a boil and cook over low heat 25 minutes. Carefully transfer salmon to a bowl or platter.

Add the lemon juice, vinegar, pickling spice, bay leaf and peppercorns to the fish stock. Bring to a boil and cook 2 minutes. Pour over the fish and chill 24 hours before serving. Serves 6 to 8.

Stock for the sauce

(Prepare several hours or the day before your dinner.)

• Duck wing ends, neck, giblets
• 2 tablespoons cooking oil
• 1 medium carrot, sliced
• 1 medium onion, sliced
• 1 cup beef bouillon
• 2 cups water
• 4 parsley sprigs, 1 bay leaf, and ¼ teaspoon sage

Chop the duck wing ends, neck, and giblets into1 inch pieces. Brown in a frying pan in hot cooking oil with the sliced carrot and onion. Transfer to a heavy saucepan; add bouillon and enough water to cover by 1 inch. Bring to the simmer, skim off scum, then add the herbs and simmer 2 to 2 ½ hours. Strain, skim off all fat, and boil down until you have 2 cups of liquid. When cold, cover and refrigerate until needed.

The orange peel

(This may be done several hours ahead.)

Using a vegetable peeler, remove just the orange part of the skin in strips. Cut into fine julienne (small strips no more than 1/16 inch wide and 1 ½ inches long). Simmer for 15 minutes in 1 quart of water, to remove bitterness; then drain, rinse in cold water, and sauce; part, inside the duck. Wrap it in waxed paper and refrigerate if you are not ready to use it. Wrap and refrigerate the partially peeled oranges until later.

Roasting the duck

Roasting time: 1 hour and 30 to 40 minutes.

• A 5-lb. ready to cook duckling
• ½ teaspoon salt
• 1/8 teaspoon pepper
• 1/3 of the prepared orange peel

A shallow pan with rack, just large enough to hold the duck easily.

Prepare the duck as described at beginning of recipe; dry thoroughly, season cavity with salt and pepper, and add the orange peel. Truss wings and legs to body and close cavity. For accurate timing, duck must be at room temperature.

If you are roasting the duck on a rotary spit, use moderately high heat. For oven roasting, preheat to 450 degrees and set duck breast up on rack in roasting pan; after 15 minutes, turn oven down to 350 degrees, then turn duck from one side to the other every 15 minutes. Basting is not necessary. Note that the meat of the duck roasted in the French manner is juicy and cooked to just under the well done stage. To tell when the duck is done, prick thickest part of the drumstick deeply with a fork: the juices should run faintly rosy to clear yellow.

Continuing with the sauce; the orange segments

• 3 tablespoons granulated sugar
• ¼ cup red wine vinegar
• The 2 cups of duck stock
• 2 tablespoons arrowroot blended with 2 tablespoons port
• The rest of the orange peel, and the oranges

Blend the sugar and vinegar in a small saucepan, swirl over heat to melt sugar completely, and then boil rapidly until mixture is a caramel brown. Remove from heat and beat in half the duck stock; simmer, stirring, to dissolve the caramel. Remove from heat and beat in half the duck stock; simmer, stirring, to dissolve the caramel. Remove from heat, pour in rest of the duck stock, and blend in the arrowroot mixture. Add orange peel and simmer for 3 to 4 minutes; carefully correct seasoning. The sauce will be lightly thickened, and clear. Shortly before serving, cut white part of peel off oranges, and then cut the oranges into neat, skinless segments-if done too far ahead, segments will not taste fresh. Refrigerate in a covered bowl until serving time.

Final assembly and serving

When duck is done, place on serving platter and discard trussing strings; keep it warm in turned-off oven until ready to serve. Spoon fat out of roasting pan, pour in the port wine, and scrape up all the coagulated roasting juices with a wooden spoon. Pour mixture into sauce and bring to a simmer, adding orange liqueur. Taste carefully; Add drops of bitters or lemon juice if sauce seems too sweet. Just before serving, remove from heat and swirl in butter, a tablespoonful at a time. Decorate breast of duck with orange segments and pile the rest of the segments at either end of the platter; spoon with a bit of sauce and peel over duck, pour rest into a warm sauceboat, and serve.

Sautéing the scallops

• 4 or more veal scallops
• 1 ½ tablespoon butter
• ½ teaspoon cooking oil
• A 10 inch non-stick skillet

Dry scallops thoroughly on paper towels. Heat butter and oil in the skillet over high heat. When butter foam has almost subsided but is not browning, add scallops. Do not crowd them together; cook them a few at a time if necessary. Sauté on one side for about 4 minutes, regulating heat so fat is always very hot but not browning; then turn and sauté meat on the other side. Scallops are done when they are just resistant to the pressure of your fingers, and the juices run clear yellow when meat is pricked. Remove scallops to a side dish and make the sauce as follows:

• 1 tablespoon minced shallots or scallions
• Optional: ¼ cup Dry white vermouth
• ½ tablespoon dried tarragon leaves
• 1 cup brown stock or beef bouillon or ¼ cup stock and one cup heavy cream
• Optional: 1 cup mushrooms, previously sautéed in butter for about 5 minutes
• ½ tablespoon cornstarch blended to a paste with 1 tablespoon water
• Salt and pepper
• 1 tablespoon soft butter
• A very hot serving dish
• Parsley sprigs

Pour all but a tablespoon of fat from the skillet. Add shallots or scallions and stir over medium heat for ½ minute. Then add the optional wine, the tarragon, and the stock or the bouillon. Scrape up all coagulated sauté juices with a wooden spoon, and simmer for a minute. (If using cream, add it now.) Boil rapidly to reduce liquid to about 2/3 cup. Remove from heat; beat in cornstarch mixture and optional mushrooms. Simmer, stirring, for two minutes. Season scallops lightly with salt and pepper return them to the pan, baste with the sauce. Correct seasoning. Set aside uncovered until a few minutes before serving.

Just before serving, reheat to the simmer, basting scallops with sauce for a minute or two until heated through. Remove from heat, place scallops on a hot serving dish, and add butter to the sauce in the pan. Swirl pan until butter has been absorbed, then pour sauce over scallops. Decorate with the parsley, and serve immediately.

• 3 tablespoons butter
• A heavy-bottomed 2 quart saucepan
• 4 tablespoons flour
• 2 cups hot veal or chicken stock or bouillon
• A wire whip
• ½ cup finely minced onions, previously cooked in butter until translucent
• 1 cup sliced mushrooms, previously sautéed in butter for about 5 minutes
• 1/3 cup heavy cream
• ½ cup grated Swiss cheese
• A baking dish, 2 inches deep
• Salt, pepper, and lemon juice
• 4 to 8 previously sautéed veal scallops or sliced leftover roast veal
• 4 to 8 slices lean boiled ham
• 1 tablespoons softened butter

Preheat oven to 375 degrees F. Melt butter in saucepan, then blend in flour and cook slowly, stirring, for 2 minutes without browning. Remove from heat. Pour in all the hot stock or bouillon at once and beat vigorously with a wire whip to blend. Boil, stirring constantly, for 1 minute. Stir in cooked onions and simmer for 5 minutes. Stir in mushrooms and simmer for 5 minutes more. Thin out with spoonfuls cream, but the sauce should be quite thick. Correct seasoning; add two thirds of the cheese. Lightly butter the baking serving dish. Spread a spoonful or two of sauce on bottom of dish. Salt and pepper veal and lay in overlapping slices in dish, with a spoonful of sauce and a slice of ham between each. Covers with remaining sauce, sprinkle on remaining cheese, and dot with butter. Set aside or refrigerate until ½ hour before you serve. To finish cooking, place in upper third of a preheated 375 degree oven until it bubbles and the top has browned slightly. Do not overcook.

• 4 chicken breasts
• ½ teaspoon lemon juice
• ¼ teaspoon salt
• Pinch of white pepper
• 4 tablespoons butter
• A heavy, covered flameproof casserole about 10 inches in diameter
• A round of waxed paper cut to fit casserole
• A hot serving dish

Preheat oven to 400 degrees F. Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat butter in casserole until foaming. Quickly roll the chicken breasts in the butter, lay the paper over them, cover casserole and place in the hot oven. After 6 minutes, press tops of chicken breasts with your finger; if still soft and squishy, return to oven for a minute or two more. They are done when they feel lightly springy and resilient; do not overcook them. Remove the chicken breasts to hot serving dish; cover and keep warm while making the sauce, which will take 2 to 3 minutes.

For the Wine and Cheese Sauce:

• ¼ cup white or brown stock or beef bouillon
• ¼ cup port, Madeira or dry white vermouth
• 1 cup heavy cream
• 2 tablespoons fresh minced parsley
• Pinch of salt and white pepper
• Couple of drops of lemon juice

Pour stock or bouillon and the wine into the casserole with the cooking butter, and boil down rapidly over high heat until liquid is syrupy. Then pour in the cream and boil rapidly until lightly thickened. Season carefully with salt and white pepper and a few drops of lemon juice. Pour the sauce directly over the chicken breasts. Sprinkle with parsley and serve immediately.

Marinade:

• ¼ cup freshly squeezed lime juice
• 2 tablespoons minced fresh cilantro
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon honey mustard
• 1 tablespoon barbeque sauce or ketchup
• 1 teaspoon grated lime zest
• 1 teaspoon minced garlic
• ¼ teaspoon each cumin, ground coriander, salt and freshly ground black pepper
• 1 ½ pounds boneless, skinless salmon fillet, cut into chunks
• 4 12 inch metal skewers

Combine all marinade ingredients in a small bowl. Mix well.

Place salmon chunks in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat salmon with marinade. Marinate in refrigerator for 30 minutes.

Meanwhile, preheat grill or broiler to high setting. Remove salmon from marinade (reserve marinade) and thread pieces onto skewers. Coat grill rack or broiler pan with cooking spray or brush lightly with oil. Grill or broil salmon for 3 to 4 minutes per side, brushing often with reserved marinade. Salmon should be just slightly pink in the center. Be careful not to overcook the salmon or it will be dry. Serve hot.

Marinade

• ¼ cup freshly squeezed lemon juice
• 1 tablespoon liquid honey
• 1 tablespoon olive oil
• 1 tablespoon minced fresh oregano leaves
• 1 tablespoon minced fresh mint leaves
• 2 teaspoons balsamic vinegar
• 2teaspoons minced garlic
• ½ teaspoon salt
• ¼ teaspoons freshly ground black pepper
• 4 large boneless, skinless chicken breasts cut into 1 inch chunks

Cucumber-dill sauce

• 1 cup low-fat plain yogourt
• 1 cup peeled, seeded and diced English cucumber
• 1 tablespoon minced fresh dill or minced fresh mint leaves
• 1 teaspoon garlic
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 4 12 inch metal skewers

Combine all marinade ingredients in small bowl. Place chicken in a large heavy-duty, resealable plastic bag. Turn bag several times to coat chicken with marinade. Marinate in the fridge for at least an hour. (6 hours would be perfect).

While chicken is marinating, prepare Cucumber-Dill Sauce. Combine all sauce ingredients in a medium bowl and mix well. Cover and refrigerate until ready to use. (Make sure you refrigerate the sauce for at least 1 hour.)

Preheat grill to high setting. Thread chicken pieces onto metal skewers and discard marinade. Coat grill with cooking spray or brush lightly with oil. Grill chicken for 8 to 10 minutes, turning occasionally, until no longer pink in the center. Do not overcook chicken, or it will be dry.
Serve chicken with cool Cucumber Dill Sauce.

Marinade:

• 2 tablespoons grainy Dijon mustard
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 2 teaspoon minced garlic
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
• 1 ½ teaspoons minced fresh thyme or ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 1 ½ pounds thick cut sirloin steak, cut into 1 ½ inch cubes
• 4 12-inch metal skewers

Whisk together all marinade ingredients in a small bowl. Place steak cubes in a large, heavy duty, resealable plastic bag. Turn bag several times to coat steak with marinade. Marinade in fridge at least one hour. (Longer if you have time.) Preheat grill to high setting. Thread steak cubes onto the skewers. Discard marinade. Place kebobs on a grill rack that has been coated with cooking spray or lightly brushed with oil. Close lid. Grill for 8 to 10 minutes, turning occasionally, until meat is cooked to desired degree of doneness.

For the marinade:

• 1 ½ cups hot water
• 1/3 cup low-sodium soy sauce
• 1/3 cup sugar

For the chicken:

• 4 small chicken breast halves (about 2 pounds) (boneless)

For the Teriyaki sauce:

• 1 ½ cups chicken broth
• 1 cup low-sodium soy sauce
• ¾ cup sugar
• 1 teaspoon grated garlic
• 1 ¼ teaspoons grated fresh ginger

Garnishes

1. 2 scallions, thinly sliced
2. To make the marinade: Mix the water, soy sauce, and sugar. Pour over the chicken, cover, and marinate in fridge for 2 hours.
3. To make the teriyaki sauce: Combine all sauce ingredients in a large saucepan. Bring to a boil and simmer 45 minutes, until reduced by about 20 percent. Remove from the heat and set aside.
4. Preheat oven to 400 degrees F. Remove the chicken from marinade and discard marinade. Place chicken on a rimmed baking sheet and bake 15 to 20 minutes, until chicken is tender and no longer pink.
5. Brush a large griddle or skillet with oil. Place the chicken on the hot grill or skillet, and heat 4 minutes per side, until browned.
6. Reheat teriyaki sauce over low heat in a large skillet. Place chicken directly in pan with sauce; increase heat to high 1 to 2 minutes, until sauce boils. Slice chicken on the diagonal into ½ inch slices and serve immediately on a bed of rice. Spoon sauce over chicken and garnish with thinly sliced scallions.