lemon. Then clean the pouch of the sheep and fill with the mixture.
Lay in boiling water and let boil three hours. Serve with apple-sauce.


3.--Austrian Braised Tongue.

Boil a large fresh beef tongue in salted water until tender. Remove
the tongue and lard it with thin strips of bacon; sprinkle with
paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the
water in which the tongue was cooked and pour over 1 pint of cream.
Let bake in a moderate oven. Baste often with the sauce. Serve hot,
and pour over the sauce; garnish with parsley.


4.--Russian Omelet.

Chop 2 shallots with a little parsley and cook in hot water. Add 2
tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to
taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and
fry in an omelet-pan with hot butter until done. Put the mixture in
the centre; turn in the ends and serve at once.


5.--Madras Potato Curry.

Cut boiled potatoes into thin slices; then fry 1 chopped onion in 2
tablespoonfuls of butter. Add 3 ounces of grated cocoanut, 1
teaspoonful of curry-powder and 1 cup of milk, salt and cayenne pepper
to taste. Let boil up. Add the sliced potatoes and a sprig of parsley
chopped. Let simmer a few minutes and serve hot.