Banquets of the nations

Take six quails, remove the heads, tails, and legs, then cut them in two. Put one pound of oil in a pot and bring to the boil ; in this put two large finely shred onions ; cook till red ; then place to the one side. In the same oil brown the pieces of quails on both sides, then put in a cupful of water and a cupful of curd, the onions, one teaspoonful of salt, a shred red chilli, a teaspoonful of cinnamon, a teaspoonful of coriander, a pinch of saffron, a teaspoonful of cardamoms, and three or four pieces of green ginger. Cover closely, bringing all to the boil ; then simmer gently until the quails are cooked. Add more water if necessary, and keep them from charring. Gosfand. (Lamb.) Take two pounds of lamb cut in two-inch pieces. Put half a pound of oil in a pot, and bring to the boil. KASHMIR (Mussulman) In this put two large finely shred onions, and cook till red ; place to the one side. In the same oil brown the pieces of lamb on both sides, put in two cupfuls of water, the onions, one teaspoonful of salt, half of a shred red chilli, a teaspoonful of cinnamon, a teaspoonful of coriander, one or two pieces of green ginger, and half a dozen cardamoms. Cover closely, bringing all to the boil, then simmer gently until the meat is cooked ; add more water if necessary, and be careful to keep the meat from charring. Ahu. (Venison.) Take two pounds of lean venison, cut in two-inch pieces, and wash thoroughly. Put half a pound of oil in a pot, and bring to the boil ; in this put two large finely shred onions, and cook till red, then place to the one side. In the same oil brown the pieces of venison on both sides, put in a cupful of water and a cupful of curd, the onions, one teaspoonful of salt, a shred red chilli, a teaspoonful of cinnamon, a teaspoonful of coriander, a teaspoonful of sugar, half a teaspoonful of cloves, the juice of a lemon, three or four pieces of green ginger, and two preserved quinces cut in quarters. Cover closely, bringing all to the boil, then simmer gently until the meat is cooked. Add more water if necessary, and be careful to keep the meat from charring. Khobani. (Sweet Mutton Cutlets.) Mince two pounds lean meat very fine, in which mix sufficient oil to make it stick together, one teaspoonful of ground cinnamon and one ounce of ground almonds ; and when well mixed make into round tabloids about the size of a two-shilling piece and a quarter of an inch thick. Place a sultana raisin in the middle of each. Bring strong sugar syrup to the boil, in which put these rounds one by one, and boil till each round is thoroughly saturated with the syrup. Take them out of the syrup and put them in a pan of boiling oil, and fry on both sides till cooked. Place them on a dish, mix the syrup and oil, and bring to the boil, stirring all the time ; pour it over the tabloids. Khir. (Sweet Rice.) Wash, dry, and thoroughly grind one pound of rice, and put on the fire in milk. Boil till quite thick. Sweeten well with sugar, and stir in a good flavouring of rose water. Halva Sohan. (Saffron Cakes.) Take three ounces of ground rice, two pounds six ounces of milk, one pound three ounces of sugar, two ounces of ghee, two and a half dwts. of pistachios, and a little saffron.