black pepper and paprica. Mix with 2 eggs and fine bread-crumbs. Put
the chopped breast mixture back on the bone. Place in a baking-dish;
pour over some dripping; sprinkle with flour and bake until brown.
Serve with sour apple compote.


26.--Italian Veal and Macaroni.

Season tender veal cutlets with salt and red pepper and sauté in hot
olive-oil; then cover and simmer until tender. Boil macaroni until
tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3
tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a
platter and cover with bread-crumbs fried in butter. Serve hot.


27.--French Squirrel Fricassee.

Cut the squirrels into pieces at the joints; sprinkle well with salt;
let lay one hour; then sprinkle with pepper and lemon-juice. Put 2
large tablespoonfuls of dripping in a pan; when hot, lay in a squirrel
with 1 sliced onion; cover and let brown. Then add 1 cup of
tomato-sauce, some celery seed and chopped parsley and 1 cup of hot
water. Let simmer until tender. Add 1/2 glass of sherry wine. Let get
very hot and serve with French peas.


28.--Irish Mutton Stew.

Season mutton chops with salt and pepper; put a tablespoonful of hot
drippings in a saucepan; add the chops, some sliced turnips, potatoes