19.--Venison a la Parisienne.

Cut venison into pieces. Heat 2 tablespoonfuls of butter; add 1 onion,
1 bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add
the venison, salt and pepper. Let all fry a few minutes; then add 1
cup of consommé and let simmer until tender. Add 1/2 glass of sherry
and 1/2 can of chopped mushrooms. Let all get very hot and serve with
toasted croutons.


20.--Jewish Boiled Fish.

Clean and season a large fish with salt and pepper and let cook with 1
cup of vinegar, 1 large onion, 2 sprigs of parsley and 2 of thyme, 1
tablespoonful of butter, 1/2 cup of raisins, a few cloves, 1 lemon
sliced and 1 teaspoonful of prepared mustard. Let cook until done.
Remove the fish; add 2 large pickles chopped and 1/4 cup of sugar, and
thicken with the yolks of 2 eggs well beaten. Serve hot or cold,
garnished with parsley.


21.--English Stuffed Duck.

Clean and season the duck; then chop the giblets. Add 1 onion, some
celery and parsley. Mix with 1 cup of bread-crumbs and a beaten egg.
Season this highly and fill the duck. Put in the dripping-pan with
some hot water, 1/2 glass of sherry and a lump of butter. Sprinkle
with flour; bake until done. Serve with apple-sauce.