Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of
parsley. Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls of
melted butter. Season highly with salt, black pepper and a pinch of
cayenne. Mix with 1 egg and form into balls; roll in flour and fry in
deep hot lard until brown. Serve hot with tomato-sauce.


26.--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.


27.--Duck aux Champignons.

Clean and season a pair of wild ducks and cut into pieces at the
joints. Heat 2 tablespoonfuls of butter in a saucepan; add the ducks,
1 large onion chopped fine, 2 cloves of garlic and 1 herb bouquet
chopped. Cover and brown a few minutes; add 1 cup of water and stew
until tender. Then add 1/2 can of mushrooms and 1 glass of claret and
let simmer until done.


28.--Hungarian Beef Stew.