22.--French Stewed Rabbits.

Skin and clean the rabbits; cut into pieces at the joints; season
well. Heat 2 tablespoonfuls of drippings in a stew-pan; add the
rabbits, 1 onion and 2 cloves of garlic sliced fine, 1 bay-leaf, 2
sprigs of parsley and thyme. Let all brown a few minutes; then add 1
cup of hot water and cook slowly until tender. Thicken the sauce with
flour and butter; add a glass of claret; boil up and serve.


23.--Italian Salad.

Cut 1 pound of cooked veal in very small pieces; add 1 herring that
has been soaked in milk, 3 cooked potatoes, 2 pickles, 3 boiled beets,
3 apples, 2 stalks of celery, 1 cooked carrot. Pour over a mayonnaise
dressing and garnish with sliced hard-boiled eggs, olives and capers.


24.--Hungarian Stewed Pigeons.

Season the pigeons and stuff with chopped chicken. Let stew slowly
with chopped onions, chives, celery and parsley; add salt and paprica
to taste. Cook until tender. Serve hot with beet salad.


25.--Vienna Baked Goose Breast.

Take the breast of the goose and cut the meat from the bone; chop fine
with some onion, 1 clove of garlic, parsley and a little thyme, salt,