283. Estofado De Madrid - Spanish

Cut a pound of fresh pork into thin slices. Remove the fat and fry with a cupful each of onion and mixed vegetables, all chopped fine. When nicely colored skim out the vegetables and brown the meat, rubbed over with garlic. Place all in a casserole with a chopped pepper (without the seed and vein), two sliced tomatoes and salt to taste. Cover with a pint of hot stock or water, cover closely and cook in the oven an hour or more.

284. Fleisch Kuchen - German

Mix a cup of cold meat, chopped fine, with half a cup of rich, highly seasoned sauce and heat through. Make a batter and pour enough into a hot greased omelette pan to cover the bottom. As soon as it sets spread with a layer of meat and cover with more batter. Place the pan in a hot oven and bake until the batter is firm and golden brown; then transfer to a hot platter and cut in wedges like a pie. Serve with a green salad.

285. Frico - Spanish

Slice enough raw potatoes to fill three cups. Line the bottom of a mould with them, then sprinkle with minced onion, salt and chile powder, and over them a layer of rolled cracker crumbs. Next add a layer of beef or any meat, cut in small pieces, and repeat until two pounds of meat and the potatoes have been used. Pour over a pint of cream which should just come to the top layer. Cover closely and steam from two to three hours. Serve with Spanish or tomato sauce.

286. Fritura Mixta (Meat) - Spanish

Have ready a few pieces each of cooked fowl, lamb, brains, kidney, ham or bacon cut into small cubes. Dip each piece into fritter batter (No. 446) and fry in deep lard; drain, pile on a platter, and serve with tomato sauce. Pieces of cooked fish, lobster, crabs, clams and oysters can be substituted for meat.

287. Goulash - Hungarian

Cut two veal steaks in finger lengths and place in an iron kettle with two large chopped onions and a kitchen spoon of dripping. Stir until nicely colored; then season highly with salt, paprika and a bit of garlic. Add a large spoonful of flour and, in a few moments, enough stock to barely cover it. Place the lid on the kettle and simmer very slowly for three hours. Serve with noodles.

288. Goulash Of Ox-Cheek - Polish

Fry until brown a large sliced onion in a kitchen spoonful of dripping; add six ox-cheeks, and brown all over; then stir in a heaping tablespoon of flour and brown. Add half a clove of garlic, sliced, a chile pepper, broken in bits; a kitchen bouquet, a bay leaf, six cloves, a teaspoon of salt and paprika. Cover closely and simmer from three to four hours, adding a little boiling water as the broth is reduced. Twenty minutes before serving add a dozen raisins and season with vinegar. Serve on a bed of noodles and garnish with parsley.

289. Guiso De Carne - Guatemalan

Pass a pound of beef or lamb through a meat chopper twice with two medium-sized onions. Add lightly a teaspoon of finely chopped parsley, a shaving of garlic, pinch of red pepper, salt, a small pinch of Spanish saffron, one of allspice, and the juice of a large sour orange or grapefruit. Heat a tablespoon of color (No. 119) in a frying pan; add the mince, cover and simmer until cooked; then turn out on a hot platter and garnish with strips of fried bacon and sausages.