Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen minutes then serve very hot.

Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste.

Remove the tongue and lard it with thin strips of bacon; sprinkle with paprica; lay in a baking-pan; add 1 onion sliced thin and 1 cup of the water in which the tongue was cooked and pour over 1 pint of cream.

Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown.

Then add 3 potatoes cut into dice pieces, 1 onion sliced thin, 1 cup of hot water, and 1/2 teaspoonful of paprica.

Sprinkle with salt and a pinch of paprica.

Sprinkle with salt and paprica and the grated peel of a lemon.

Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of butter, season with salt, black pepper and 1/4 teaspoonful of paprica.

Place on a platter, cover with chopped hard-boiled eggs, sprinkle with salt, paprica and chopped parsley.

Then heat 2 tablespoonfuls of butter; add 1 chopped onion; stir in 1 tablespoonful of flour until brown; add 2 cups of the water in which the tongue was cooked, 1/4 cup of seeded raisins, a few cloves, 1 bay-leaf, 1/4 cup of vinegar, and 1/2 teaspoonful of paprica.

Rub with salt and black pepper and paprica; pour over some boiling vinegar; add 2 bay-leaves, a few peppercorns and cloves.

Remove the chicken and chop fine and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2 teaspoonful of paprica and a pinch of nutmeg.

Boil a large fish in 2 quarts of water; season with salt and paprica.

Add 1 teaspoonful of celery seed, 1 bay-leaf, a few cloves, a pinch of thyme and mace, 1/2 teaspoonful of paprica and salt to taste.

Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and 1 clove of garlic mashed fine.

Heat 1 cup of stock; add 1/4 teaspoonful of mustard, 1/2 teaspoonful of paprica, a pinch of white pepper and salt to taste.

Season with salt and paprica to taste; add 1 tablespoonful of brown sugar.

Chop the giblets; add some truffles, a chopped onion, parsley, bread-crumbs, a beaten egg, salt, black pepper and paprica to taste.

Add chopped parsley, salt, paprica and ginger and mix with 1 egg.

Clean and cut the rabbit into pieces; sprinkle with salt, ginger, black pepper and paprica and pour over some vinegar.

Chop the giblets; add to the gravy in which the duck was roasted, with 1 glass of red wine, 1/4 teaspoonful of paprica, a pinch of cloves and the juice of a lemon.

Let stew slowly with chopped onions, chives, celery and parsley; add salt and paprica to taste.

Take the breast of the goose and cut the meat from the bone; chop fine with some onion, 1 clove of garlic, parsley and a little thyme, salt, black pepper and paprica.