Banquets of the nations

garnished with plain boiled parsnips and parsley, and serve separately an egg or a cream sauce. The common haddock, cuts of cod, ling, halibut, and turbot, may be dressed precisely the same way. Grilled Herrings. Dry them carefully with a cloth, and make three slanting cuts on each side ; roll lightly in flour, and grill (broil) over or in front of a clear moderate fire. When cooked, sprinkle with salt, dish and garnish with parsley, and serve with mustard sauce. Mustard Sauce. Mix in a pan eight tablespoonfuls of melted butter with one tablespoonful of mustard and a pinch of pepper and salt. Bring to the boil one ounce of Indian cornflour mixed with a little milk ; strain this into the melted butter, bring to boiling point, and stir in a teacupful of thick cream. Finish with an ounce of fresh butter broken into small pieces, stirring in the one piece before adding another. Serve in a sauce-boat. If too thick add a little warmed milk. Irish Stew. Three pounds neck of mutton, four pounds of potatoes, one large onion, twelve button onions, one and a half pints of stock, salt and pepper. Cut the neck into convenient pieces, and trim off some of the fat ; wash, peel, and slice the potatoes ; Packet. peel and slice the onions ; peel the button onions and blanch them. Put a layer of potatoes at the bottom of a stewpan ; put a layer of meat over that ; season with pepper and salt ; strew over a few slices of onion ; proceed thus until the meat is used up. Add the small onions when blanched (whole) among the layers ; cover the top with a layer of potatoes ; add the stock ; and let it simmer for about two hours. This stew should not be skimmed, as the fat will be absorbed by the potatoes ; any scum which rises to the top before it commences to simmer should, of course, be removed. When done, dish up neatly on a dish, and sprinkle over a little chopped parsley, and serve. Save the blood of a large goose into a china dish, and stir in a spoonful of vinegar, which will keep it from getting firm. Mix a little lard and goose's fat in a pan, in which fry finely chopped onions ; Whisk a couple of cold eggs with some warm milk, and mix with the blood. Season with pepper, salt, chopped parsley, a little marjoram, and a little sage. Stir in a heaped soupplateful of breadcrumbs, pour into a large dish, and bake in the oven as you would a custard. Crubeens and Boxty. (Pig's Feet and Dumplings). Boil three pickled pig's feet with a sliced carrot, half a sliced turnip, a sliced onion, a few fine herbs, and a little white pepper and salt. When quite tender take 3*7 out the long bones, and cut the meat into neat fillets about two inches long by one broad. Make some forcemeat by mincing three quarters of a pound very lean pork, half a pound of fat bacon, four young green onions or shallots, and a little parsley, and season with a small saltspoonful of pepper, same quantity of grated nutmeg, and a good quarter of an ounce of salt. Pound altogether very smoothly, then work in a couple of eggs.