National viands à la mode

Take an earthenware pot, and line it with cabbage leaves ; then put in some beef, some pork, a piece of the fleshy part of bacon, sausages cut in small pieces, sweet potatoes, a cabbage, two carrots, a small piece of quince, a pinch of rice, a few soaked peas, and a little ground rice to thicken it with ; salt, onions, green pepper, a whole garlic, some spice, two large platanos. All these must be covered completely with water, and put a cabbage leaf on the top, and place on the top of the earthenware pot a napkin doubled four times, so that the steam may not escape, and let it boil from four to five hours ; then put aside on the stove to settle for half an hour before it is served. In the meantime prepare the following sauce : Take parsley, salt, one or two cloves of garlic, a sprig of mint, one or two coriander seeds, all braised together in a mortar ; make it tart with the juice of a sour orange or white vinegar, and put a little of this sauce into the plate on which the soup is served. Vindaloo Take six ounces of lard, one tablespoonful of bruised garlic, one of ground garlic, one of ginger, two teaspoonfuls of ground chillies, one of roasted and ground coriander seed, half a teaspoonful of cooked cumin seed or three bay leaves, a few peppercorns, four cloves, four cardamoms, six small sticks of cinnamon, half a cupful of vinegar, and two pounds of pork, beef, or duck. Let all simmer over a slow fire for two hours, or till the meat is perfectly tender. SWEDISH Holdarma One pound of round steak ; half a pound of pork steak, chopped fine ; one onion, also chopped fine ; one white cabbage boiled in salted water for ten or fifteen minutes. Mix together the steak, pork, and onion ; then add one egg well beaten, season well with salt and pepper, add a half-pint of milk and a half-cupful of cracker crumbs ; mix well. Take a tablespoonful of the mixture and brown it in the butter, to see if it is of the right consistency : then it should hold its shape. Take up and drain the cabbage ; take one cabbage leaf, put a tablespoonful of the meat mixture into the leaf, and tie it up; then take another leaf and do the same, and continue doing so till all the cabbage leaves and meat are used up. Take a very large spoonful of butter and put it in the meat pan on the top of the stove ; when the butter is melted put in the cabbage leaves which have been tied ; brown on one side and then turn and brown on the other ; when all are brown add a little hot water and cook slowly on the top of the stove for one and a half or two hours, adding more water as it boils away. When ready dissolve a good tablespoonful of flour into the same quantity of milk, put it into the meat pan, and stir till smooth ; then add a cupful of cream or milk. Pain of Wood Hens