round the base. If liked, a little gravy or brown sauce may be poured round the dish. Neatly-trimmed poached eggs are sometimes put in the centre of the cabbage.
Time.—1½ hours. Average Cost, 1s. 3d. Sufficient for 3 or 4 persons. Seasonable at any time.
3701.—ZWETSCHEN SAUCE. (Prune Sauce.) (Fr.—Sauce aux Prunes.)
Ingredients.—½ a lb. of prunes, 1 glass of port or claret, the juice of 1 lemon, the thinly-pared rind of ½ a lemon, ½ a teaspoonful of powdered cinnamon.
Method.—Simmer the prunes in just sufficient cold water to cover them until quite soft, then remove and crack the stones and preserve the kernels. Replace the prunes and kernels in the stewpan, add the lemon-rind and lemon- juice, the wine and cinnamon, simmer gently for 10 minutes, and rub through a sieve. If necessary, dilute with a little more wine or water, and serve with any kind of plain pudding.
Time.—½ an hour. Average Cost, 7d. or 8d. Sufficient for pint of sauce. Seasonable at any time.
Typical Austrian Dishes
Ingredients.—1 quart of good brown stock, 2 eggs, 1 tablespoonful of fine flour, 1 tablespoonful of oiled butter, a pinch of salt, a pinch of nutmeg.
Method.—Mix the flour, salt, nutmeg, butter and eggs into a smooth batter. Have the stock ready boiling, strained and free from fat; let the batter run through a pointed strainer or colander, into the soup, holding it high above the stewpan, meanwhile stirring the soup slowly with a whisk. Simmer gently for about 10 minutes, then season to taste and serve.
Time.—About 10 minutes. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.
3703.—GULLASH (GULIAS-HUS.) (An Austro-Hungarian Dish.)
Ingredients.—1 Ib. of lean tender beef or veal, 2 potatoes peeled and cut into dice, 3 ozs. of butter, 4 ozs. of bacon cut into dice, ½ a small onion finely-chopped, i dessertspoonful of flour, ½ a teaspoonful of caraway seeds, 1 gill of brown stock, ½ a wineglassful of Madeira wine, Paprika pepper, pepper and salt.