thicken the sauce with the yolks of 2 eggs well beaten and seasoned
with lemon-juice. Serve with fried croutons.


18.--Italian Baked Fish.

Clean and season a blue fish with salt, pepper and cloves. Lay the
fish in a baking-pan with 1 onion chopped fine and 2 tablespoonfuls of
chopped carrot and parsley. Pour over 1 glass of wine; sprinkle with
flour. Put flakes of butter over the fish and let bake until brown.
Serve with macaroni.


19.--Dutch Stuffed Goose.

Clean and season a goose and stuff with oysters well seasoned with
salt, pepper, parsley, thyme and bits of butter rolled in fine
bread-crumbs. Put in a baking-dish. Pour over the oyster liquor and a
little hot water; let bake until done. Baste as often as necessary.
Serve with red currant jelly.


20.--Swiss Roast Turkey.

Clean and season the turkey with salt and pepper. Then fill with 2
cups of bread-crumbs mixed with a lump of butter, some chopped onion
and thyme, salt and pepper to taste, 1/2 cup of seeded raisins and 1/2
cup of nuts. Mix all well with 2 beaten eggs. Put turkey in
dripping-pan and let bake a rich brown. Baste often with the dripping
until tender. Serve with dressing.