Dutch Stewed Fish

Cook a large fish with 1 onion, 2 stalks of celery, parsley, a
tablespoonful of butter, salt and pepper until done. Remove fish to a
platter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup
of vinegar. Mash the yolks of 2 boiled eggs with 1 raw egg, a
teaspoonful of prepared mustard and a tablespoonful of butter. Add to
the sauce and boil. Lay the fish in the boiling sauce ten minutes;
then serve.

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Jewish Stewed Brisket

Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls
of butter; add 1 chopped onion. Stir in 1 tablespoonful of flour until
brown. Add the water in which the meat was cooked, 1/2 cup of raisins,
1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon
and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add
the brisket and simmer fifteen minutes. Serve hot or cold.

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Swedish Stewed Mutton

Season the breast of mutton with salt, pepper, thyme and mace; let
stew slowly with 1 onion and 2 cloves of garlic chopped. Add some
chopped capers and mushrooms; cook until tender. Then thicken the
sauce with flour mixed with a glass of wine and boil up. Serve hot
with baked turnips.

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Spanish Stewed Rabbit

Clean and parboil 2 rabbits; then cut into pieces. Sprinkle with flour
and fry in hot lard. Remove the rabbits. Add chopped tomato and onion
to the sauce; mix with flour; let fry; add the sauce in which the
rabbit was cooked, some lemon-juice, 1/2 teaspoonful of red pepper,
parsley and salt to taste. Cook ten minutes; then add the rabbit and
simmer five minutes. Serve hot with boiled rice.

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Russian Stewed Duck

Clean and cut the duck into pieces and season with salt and pepper;
then cut 1/2 pound of bacon into dice pieces and put in a large
saucepan with 1 onion and 2 carrots. Cut fine 1 herb bouquet, a few
cloves and a few peppercorns; add the duck. Let all cook slowly with 1
cup of stock until tender; then add 1 cup of red wine. Thicken the
sauce with flour, boil and serve hot.

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Jewish Stewed Brains

Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion,
salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup of
raisins. Let stew until tender. Remove the brains to a platter; add a
lump of butter and a tablespoonful of molasses to the sauce; boil up
and pour over the brains. Serve cold; garnish with lemon slices.

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Baden Stewed Lentils

Boil 1 quart of lentils until tender; then heat 2 tablespoonfuls of
butter. Add 1 chopped onion and stir in 1 tablespoonful of flour until
brown; add some cold water mixed with vinegar. Let boil and pour the
sauce over the lentils. Season with salt and pepper, and serve with
small boiled sausages. Sprinkle the top with bread-crumbs fried in
butter until brown.

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Oriental Stewed Prawns

Clean 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.

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Russian Stewed Chicken

Cut a fat chicken into pieces at the joints and let stew, well
seasoned with salt and pepper. Then add some small whole onions, some
cauliflower, mushrooms and 1 cup of French peas. Let all cook until
tender; then serve hot on a large platter.

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Jewish Stewed Shad

Clean and cut a shad into large slices; sprinkle with salt, pepper and
ginger. Put on to boil with 1 sliced onion, 1 bay-leaf, a few cloves,
2 sprigs of parsley and 1/2 cup of vinegar. When done, remove the fish
to a platter; add 1/2 cup of raisins, 1 tablespoonful of butter, 1/2
cup of pounded almonds, 1 glass of wine, 1 tablespoonful of brown
sugar and a pinch of cinnamon. Let boil until done and pour over the
fish. Garnish with sliced lemon and sprigs of parsley and serve cold.

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Polish Stewed Tongue

Cook a fresh tongue until tender; skin and slice thin. Put a large
spoonful of butter in a saucepan; add a chopped onion; let brown. Then
stir in 1 tablespoonful of flour; add 2 cups of the water in which the
tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the
juice of 1 lemon, 2 tablespoonfuls of vinegar and 1 tablespoonful of
sugar. Add the sliced tongue and simmer ten minutes. Serve hot
or cold.

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Vienna Stewed Carrots

Peel some carrots and cut in small pieces. Boil in salted water until
tender; drain. 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 and a pinch
of pepper. Simmer ten minutes and serve hot.

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