N GOULASH.

Slice a peeled onion and cook it until brown in three tablespoonfuls of
fat tried out of salt pork; take out the onion and turn in one and
one-half pound lean uncooked veal cut into inch cubes. Stir and cook the
meat until slightly browned, then, rejecting the fat, if there be any in
the pan, place the meat in a casserole; add about a pint of broth or
boiling water, a teaspoonful pepper, cover the dish and set to cook in
the oven. In the meantime add more fat to the pan; when hot, brown in it
a dozen balls cut from pared potatoes and a dozen small onions; when the
onions are well browned, add to the casserole, and after the meat has
been cooking an hour, add a teaspoonful salt and the potatoes, and if
desired two tablespoonfuls flour mixed to a thin paste with cold water.
Let cook in all about two hours. Serve from the casserole.

JELLIED VEAL.

A knuckle of veal, with the bone chopped; cover it with cold water and
boil till the meat drops from the bone, pass the meat through a chopper;
let the liquor continue boiling, as there must not be too much when you
return it to the meat to cook a few minutes longer, adding pepper and
salt to taste. Before removing from the fire, add quickly one egg. It is
nice poured into individual molds.

LAMB AND RICE.

Cut lean lamb from the neck into small pieces. Put on in cold water and
bring to a boil. Simmer for one and a half or two hours. Put in salt as
desired soon after putting on to cook. When done add freshly boiled rice
and simmer till the rice has absorbed the seasoning from the meat.

LIVER AND BACON.

Fry bacon till crisp. Then dip liver in the flour and fry until brown on
both sides. Remove from skillet and cook in the skillet for a few
minutes a chopped onion and a bunch of parsley. Then put back the liver
and bacon, cover all with water and let simmer about one hour.

MEAT SOUFFLE.

Make one cup of cream sauce and season with chopped parsley and onion
juice. Stir one cup chopped meat (chicken, fresh tongue, veal or lamb)
into the sauce. When hot, add the beaten yolks of two eggs, cook one
minute, and then set away to cool. When cool, stir in the whites, beaten
stiff. Bake in a buttered dish about twenty minutes and serve
immediately. If for lunch, serve with a mushroom sauce.

MEAT STEW.

Get five pounds of a cheap cut of beef. Cut into little pieces, taking
off the fat. Try out the fat, brown the meat in it, and when well
browned, cover