National viands à la mode

Take two pounds of brisket of beef, a pig's ear, some chicken giblets, half a pound of ham, and three handfuls of well-soaked * garbanzos,' and put them in an earthenware pot. Moisten the meat with plenty of water, skim well, and when it all boils set it on one side of the stove to simmer for a couple of hours. Then add two leeks, a bunch of chervil, a bunch of mint, a large carrot, half a blanched savoy cabbage, and a slice of pumpkin peeled and seeded ; after which add one or two pork sausages, and continue to simmer for an hour. Before serving strain the soup, and add leeks and lettuces, with some slices of fried toast. Place the meat on a deep dish, with the vegetables and other ingredients around, and serve the soup in a tureen. Pumpkin Stew Take some pumpkins, peel them and remove the pips, cut them into very small pieces, and cook them over a slow fire with very little water. Put into another saucepan some stewed mutton, with all kinds of spices, and when cooked throw in the pumpkin and the water in which it has been cooked ; add cooked potatoes cut in quarters, fresh crumbled cheese, and a roll ; stir all well together, and leave to boil for five minutes ; then remove it from the fire, and throw in a raw egg without beating it ; stir all together ; then it will be ready for serving. Red Sauce for Fish Put into a wide-mouthed jug one quart of vinegar, half a pint of port wine, half an ounce of cayenne, one tablespoonful of walnut catsup, two of anchovy sauce, the quarter of a tablespoonful of cochineal, and six cloves of garlic. Let all marinade for forty hours, stir two or three times a day, then run it through a tammy and bottle it in half-pints. Senorita Salad Boil together sweet potatoes, quinces, and onions cut in halves, and half a clove of garlic. When they are tender mix them well together ; add plenty of olive oil and a very little vinegar ; when the mixture is cold put into a bowl and sprinkle on it some ground pepper, and put on the top some more olive oil ; then cover it all over with the seeds of pomegranate, two lettuces, two tomatoes, two pickled capsicums, a piece of lemon with the peel on, three pickled walnuts mashed to a pulp, a good quantity of grapes, prickly pears. guavas, sour plums cut in slices, olives stoned, slices of hard-boiled eggs, green figs chopped to a mince, and a few peas (uncooked). Sesos a la Portugaise Parboil the brains with salt, and divide them into small pieces ; cut also cooked potatoes into slices. Take another saucepan and make a mutton stew with all sorts of spices ; add a little of the water in which the brains have been boiled, some St. John's wort, and a piece of sour orange or some white wine vinegar. Put the brains and sliced potato into the mutton, stir well, and let all boil for ten minutes over a slow fire. Soupe a TAndalouse