Olives Lyons Sausage (582)

Svezhsa Shtchee (Soup)

Broiled Spanish Mackerel (689)

Philadelphia Rolled Potatoes (1705)

Lamb Steaks, Lyonnaise

Cauliflower, Hollandaise (853)

Roast Grouse, Currant Jelly (167)

Lettuce Salad (148) Cold Pudding, Maraschino (1772)

2430. Svezhsa Shtchee (Soup)

Place a three-pound piece short rib of beef in a saucepan with five quarts water and a level teaspoon salt, cover the pan, and boil for thirty minutes, skimming the fat off once in a while. Cut half of a very small head of cabbage, cored and trimmed, in small pieces, plunge into boiling water for five minutes, then drain on a sieve and add to the soup, with two medium, sliced carrots and two medium, sliced onions. Cover the pan and let simmer for three hours. Take up the beef and keep it on a plate, skim the fat from the surface of the soup. Knead on a plate an ounce butter with one and a half ounces flour and gradually add to the soup, continually mixing meanwhile. Then pour in one gill cream and two tablespoons vinegar. Mix well with a wooden spoon, boil for two minutes, pour into a soup tureen and serve.

N. B. Remove bones and trim off fat from the boiled beef, then envelop in a clean, coarse towel and lightly tie both sides, press between two boards place a four-pound weight on top and keep in a cool place until to-morrow's lunch.

2431. Lamb Steaks, Lyonnaise

Cut three three-quarter-pound steaks from a tender leg of lamb, make a few incisions in skin, neatly flatten, season with a teaspoon salt and a half teaspoon pepper.

Heat two tablespoons melted butter in a sautoire, arrange steaks in it one beside another and cook for eight minutes on each side. Lift up with a fork, place on a hot dish. Finely slice two onions and add to the pan, fry for six minutes, stirring once in a while, pour the sauce over the steaks and serve.