Banquets of the nations

Take a smoked ham and saw off the knuckle bone quite close, then soak it for twenty-four hours in cold water, scrape off the dirt and slime, and put it on in cold water to boil with plenty of fat in the water ; when boiling, skim carefully ; add some vinegar, two celery heads, a carrot and turnip, a large bunch of sweet herbs, and half a tablespoonful of sugar. Simmer steadily for three hours. Remove the rind, trim the surface of the fat smoothly with a knife, put it in a baking pan in the oven for half an hour, and baste well with a little stock and its own gravy, and garnish with green peas, or Brussels sprouts, spinach, etc. Serve with mashed potatoes and a sauce-boatful of ham cullis or essence, with a little sherry mixed in it. 39° Ham to Pickle. Rough salt a leg of pork weighing about 14 pounds, and next day thoroughly dry, after which rub with dry pickle every day for twenty minutes, taking care to turn the ham each day for three weeks. Dry thoroughly with bran, and hang up in a cool dry place to ripen. The ham may be smoked in a fortnight, but will not be fit to eat for at least six months. If the ham is to be eaten raw similar to German smoked hams it will require to be smoked double the usual time, and hung for at least a year. Dry Pickle. Two pounds common salt, a pound bay salt, one pound and a half very brown sugar, one ounce saltpetre, four ounces black pepper, three ounces allspice, and a handful of coriander seeds. Pound all together, and rub the meat every day as directed. Wet Pickle. Take the above ingredients and boil in two gallons of water ; when cold put in your pork. Calecannon. This is made by boiling and mashing greens, or young cabbage, and mixing them with mashed potatoes, a mashed carrot, boiled shredded onions, and a good piece of butter, seasoned with pepper and salt, pressing it into a buttered shape to be turned out, or dishing it like mashed potatoes, etc. A little stock or a thick slice of fat smoked bacon added is an improvement. To be served as a separate dish. Roast Plover. Tie them on a bird spit, and roast in front of a clear, brisk fire. Lay slices of toast in the dripping pan to catch the trail. These birds require to be deluged with butter in the basting. Dish them on the toast, pour clear brown gravy (very hot) into the dish, and set it on the table, over steam or a chafing-dish. They will take from twenty-five to thirty minutes, in proportion to the size. Serve with mustard and water-cresses dressed. Game Sauce. A half pint of claret, and the same quantity of good brown gravy from the roasted birds or partridge cullis. Make the gravy boil, put the wine into it, with pepper, salt, cayenne, and the juice of two Seville oranges, or one orange and a lemon. Let these simmer for a few minutes, pour some over the game, and serve the rest very hot in a sauce-boat. Kerry Pudding and Carrageen Sauce. Bake a few large potatoes in a slow oven, and when tender grate them. Butter a pie-dish, put in a la}'er of the grated potatoes, dust in a little salt, spread a layer of marmalade over, then put in another layer of potatoes,