Banquets of the nations

Wash two pounds of venison (in place of elk) ; cut it into small pieces, which put in a pan along with two teaspoonfuls of table salt, a point of garlic, four onions cut into slices, two inches ginger cut into slices, one teaspoonful coriander, and same quantity of turmeric ; add two cupfuls of thick cocoanut milk, and place over a slow fire or in a cooking stove for two or three hours till the stuff is well but very slowly boiled. After boiling well, put into another pan, and put into the pan in which the meat was boiled a handful of onions cleaned and cut into thin slices. Add one tablespoonful clarified butter, and fry the onions over a slow fire ; empty it into the pan in which the boiled meat was placed, and keep the pan over a slow fire for five or ten minutes. Before serving, however, and before the dish is brought to table, add three teaspoonfuls of lemon juice, and mix well. Kukul Vejenjana. (Curried Fowl.) Clean and cut into eight pieces a plump and tender fowl ; fry in four ounces of boiling butter two middlingsized onions finely sliced. Place the onions to one side, and fry in the butter a teaspoonful each of turmeric and coriander powder, a quarter teaspoonful each of ground caraway seeds, cloves, sugar, one large red chilli, one large green chilli, and a teaspoonful of salt. Pour this and the fried onions into a pan, in which vou have placed the fowl, with a teacupful of water and two tablespoonfuls of scraped cocoanut. After an hour's slow cooking add a breakfastcupful of thick cocoanut milk, and cook for another hour. Kaytas. (Meat Balls.) Chop up two pounds of any kind of raw meat, and pound very fine ; season with cinnamon, caraway, pepper and salt. Add a little thick cocoanut milk and rice flour. Roll into balls and fry in plenty of clarified butter in which you have first fried a sliced onion. Add a very little broth and a touch of rice flour, sufficient to catch the gravy. Cook for a few minutes, till very little is left, Heat up the balls in this, and dish. Sprinkle some Garam Massala over them, and serve. Hava Malu Pirni. (Curried Hare.) Cut off the legs and shoulders, chop down the middle of the back, and then divide each side into two or three pieces, trimming away the ribs. Make a pint of gravy of the neck, head, liver, heart, ribs, etc., with onions, a good slice of beef chopped into small bits, a large carrot sliced, sweet herbs, and one dozen black peppercorns. Strain this into a stewpan and put the hare in. Now fry six shred onions in six ounces of butter till a light brown, which put in the pan. In the same butter put the following spices and condiments after being well mixed : — Half a teaspoonful of ground turmeric, the same quantity of ground coriander seeds, quarter of a teaspoonful each of ground cinnamon and ginger, twelve black peppercorns, six cloves, four cardamoms, and a point of garlic (all ground), and fry for three minutes, after which pour the whole into the pan with the hare, adding half a pound of good lean beef cut in small squares, a bunch of fine herbs, a bay leaf, the rind of a lemon, and one cupful of thick cocoanut milk. Add a teaspoonful of salt and a pinch of sugar. Cover the pan closely so that the steam may not escape. Set on a slow fire or in a slow oven for three hours.