290. Hachis - Italian

Chop a pound of cold roast beef with a parboiled calf's brain. Add a tablespoon each of olive oil, anchovy sauce, the yolks of four eggs, salt and paprika. Fry like hash or bake in the oven and serve with tomato sauce.

291. Haggis - Scotch

Run the tongue, liver and kidneys of a sheep through a chopper with half a pound of bacon and two thick slices of bread. Season with a teaspoon of onion juice, salt, cayenne and Worcestershire sauce, and stir in two slightly beaten eggs. Press into a greased mould, cover tightly and boil for two or three hours. Serve with Wow Wow sauce (No. 144).

294. Rabat - Roumanian

Cut a pound of veal, freed from skin and bone, into small pieces. Fry with a small chopped onion in a tablespoon of butter; add a small lemon sliced thin, a pinch of carraway seed, salt and paprika. Cook for ten minutes, then stir in a cup of sour cream; cover closely and bake in a moderate oven for an hour.

295. Kabobs - Turkish

Marinate cubes of fat lamb in lemon juice and finely chopped herbs for a few hours; then run on skewers and broil or bake in a hot oven. When done baste with butter melted with paprika and salt, and serve with boiled rice.

296. Krenn Fleisch - Bohemian

Let the butcher remove the bones from the head of a young pig. Cut it into neat pieces and lay in a casserole. Cover with a strong court bouillon (No. 122), and half a cup of white wine. Put on the lid and cook slowly in the oven until the meat is tender; then remove it to a hot dish, thicken the sauce slightly, pour over the meat and sprinkle with grated horseradish.

297. Kromeskies - Polish

Cut thin strips of bacon, an inch wide by two long; spread each with a little highly seasoned mince; sprinkle with grated cheese; then roll, tie and stand aside for an hour. Remove the strings carefully, dip in batter (No. 446), and fry in deep lard.

298. Lamb Haricot - English

Season a boned shoulder of lamb with salt and paprika and roll it. Brown in dripping and place in a casserole. Add two cups of boiled dried lima beans and two finely sliced onions, a bit of garlic, and some sprigs of mint; then pour in two cups of the bean water, cover closely and simmer in the oven for an hour and a half, adding more water if necessary.

299. Leber Kloesse - German

Pass a pound of calf's liver through a chopper twice; then mix it with two slices of bread, which have been soaked in milk and squeezed dry. Add two slightly beaten eggs, a small onion, grated, the zest of a lemon, salt and paprika. Roll into balls the size of a walnut and poach in soup stock. Drain, pile on a hot platter and pour melted butter and chopped parsley over.

304. Lomo - Peruvian

Cut tenderloin of pork into slices large enough for a portion. Marinate for two hours in two tablespoons of tarragon vinegar, five of olive oil, salt, paprika, a small pinch of sweet marjoram and thyme, a teaspoon of grated onion and a bit of garlic. Broil and pour over it the sauce, heated.