Entrees and Lunch Dishes.

246. Albondigas - Mexican

Mix together half a pound each of beef and fresh pork, chopped very fine, with half an onion and two skinned tomatoes. Stir in half a cup of white corn meal, scalded, and season with salt and red pepper. Bind with two slightly beaten eggs, roll into balls the size of a large walnut, cover with hot beef broth and simmer for half an hour. Season the broth with tomato catsup and Worcestershire sauce, thicken slightly and serve all in a deep dish.

247. Bahmia - Armenian (Okra And Lamb Stew)

Cut two pounds of lamb into pieces as for stew. Place in a saucepan with a sliced onion, a cup of tomatoes, a teaspoon each of salt and paprika, cover and simmer until tender. Cut the stems and tips from a pound of young okra, divide in inch lengths and boil in salted water to cover, until tender, being careful not to let it burn; then pour it into the stew, add a scant teaspoon of sugar, a tablespoon of roux (No. 137), and cook together about five minutes. Serve with rice. Chicken can be used instead of lamb.

248. Baked Potato And Sausage

Wash well and scrub six fine potatoes. Dry and rub the skins over with a little grease, then, with an apple corer, make a hole lengthwise through the potatoes. Insert a sausage in each one, place in a baking pan and cook in a moderate oven until done. Two strips of fat bacon rolled together can be used instead of the sausage.

249. Beef Loaf - Hungarian

Chop very fine half a pound of beef and mix with half a pound of sausage meat; the same of lean boiled ham cut in dice, and an equal amount of bread crumbs. Season with a bit of garlic, a tablespoon of grated onion, half a chopped green pepper, salt and paprika. Add the yolk of an egg, beaten with a quarter of a cup of milk, and the well beaten white. Turn into a mould, cover closely and boil, or steam, for two hours. Serve hot with Spanish sauce (No. 141), or cold with lettuce salad.

250. Beefsteak Pudding - English

Mix together a quart of flour, a teaspoon of salt, and six ounces of chopped suet; blend with a scant cup of water and roll out in two circles, one much larger than the other. Grease a rimmed bowl and line it with the larger crust. Cut a pound and a half of round steak into finger lengths; add three mutton kidneys, sliced, roll all in flour and place in bowl. Season with chopped thyme and parsley, tomato catsup, Worcestershire sauce, salt and pepper, and add half a cup of broth or water. Moisten the edge of the paste and cover with the smaller piece, pinching well together. Scald a pudding cloth and dredge liberally with flour, to keep the water out. Place across the top and tie tightly beneath the rim; then gather the corners at the top and tie again. Place in a large saucepan; cover well with boiling water and boil from three to four hours without stopping.