Banquets of the nations

Take about six pounds of beef cut in a long tongue shape, out of the hind leg of an ox, from the thigh bone down to the knee joint. Take this meat and quite free it from sinew or fat, rub it with salt, and an hour after rub in well with a mixture of half a pound of salt and the same of brown sugar, and an ounce of saltpetre. Leave for three days, rubbing and turning every day ; then put it under a press for a night. Hang it up to dry in the wind, after which smoke it till dry and quite hard. Cut in very thin slices, and eat with bread and butter. Kerrie Soep. (Curry Soup.) Boil a calf's head in three or four quarts of water, with some onions, and a couple of carrots for six or seven hours. Remove the vegetables and head. Strain the stock into a basin, and leave standing till the next day ; when cold, remove all the fat. Take out the bones from the head, and cut the latter into small pieces. Brown an onion in fat, add two tablespoonfuls of curry powder, one tablespoonful of flour, a teaspoonful of brown sugar, two teaspoonfuls of lemon, and salt to taste, and fry for three minutes. Stir all together in the stock. and boil for a few minutes. Serve in a soup tureen with boiled rice handed round separately on a plate. Gesmoorde Makreel. [Stewed Mackerel.] Clean and scrape fish, and put in a tin baking pan, with a good spoonful of butter ; dredge with flour, pepper, and salt ; add one tablespoonful chopped onion and some parsley, one blade of mace, two tablespoonfuls of tomato sauce, one cup of water. Put the pan into the oven, letting it stew for twenty minutes, and serve with pickled cucumbers. Komkommer. (Pickled Cucumbers.) Two young cucumbers, cayenne, soy, vinegar or lemon, salt, and a spring onion. Peel two young cucumbers, then cut off the green fleshy part, leaving out all the seeds. Cut up this in thin shreds, also some shallots finely shred, a green chilli, a few tablespoonfuls of lemon juice, about a teaspoonful of Indian soy (not the sweet treacly stuff), and the same quantity of anchovy sauce, mix well together. Swartzuir. (Braised Venison.) Three pounds of venison, taken from the thick part of the haunch, one onion, six cloves, twelve peppercorns finely bruised, half a tablespoonful brown sugar, a tablespoonful red currant jelly, salt, a glass of port wine, half a wineglassful of lemon juice, and the blood of a duck. Cut the meat into small fillets about two inches square, and a quarter of an inch in thickness, which put in a stewpan with the onion sliced, and a pint of water. When it has simmered for an hour take out a cup of the boiling stock, skimming the top so as to remove all the fatty particles. Stir into this boiling soup a large cup of fine flour and a seasoning of pepper and salt ; stir well over the fire till it is a thick dough, now set it to cool. When quite cold work into the dough two eggs ; of this make dumplings the size of a walnut, and plump them into a pot of boiling well-salted water. When they rise to the top they are finished.