A SERBIAN DISH OF RICE AND MUTTON
Cut 5 onions very fine, and ¼ lb. of lean salt pork, in thin slices. Put these into a deep pot to cook until the onions are a golden brown. Add 2 lbs. of lamb or mutton cut in pieces, add salt, pepper, and 3 pimentos; just cover the meat with water and cook gently about an hour, then add ½ cup of rice; cover tightly and let it stew 20 minutes more.
BAKED EGGS
(Bonhomme)
Put in a basin 2 dessert-spoonfuls of flour, a pinch of salt (or sugar if preferred); break into it 6 whole eggs; beat them up with a pint of milk. Pour this into a buttered dish, bake in a moderate oven. When the eggs have acquired a good colour serve directly. If this dish has been flavoured with salt send grated Parmesan or Gruyère cheese to table with it.
TRIPE
(Tripe à la Poulette)