Banquets of the nations

Get two pounds of well-cleaned tripe and cut in quarter-inch squares, and put in a pot with plenty of water. Bring to the boil and skim very carefully. Add some cold water and skim again till no more scum rises. Have ready another pot of two pints of boiling brown stock, in which plunge the pieces of tripe, adding half a pound of streaky bacon cut in one-inch squares, a calf's foot boned and cut like the bacon, a bunch of fine herbs, three whole onions, three cloves, a teacupful of brandy, pepper and salt. Bring to the boil and remove to side of fire, and simmer till tender. It will take five or six hours. Half an hour before being finished, add forcemeat balls made about the size of large hazel nuts. Remove the onions and fine herbs. Strain the sauce and thicken with a little browned flour and stock cullis. Put meats on a dish, pour the sauce over, and then finish by sprinkling over the top some grated Parmesan cheese, powdered ginger and marjoram, and serve with sauté potatoes. Stock Cullis. Cullis is made in several ways, but this is reputed the best, and is the most in vogue among all those who have skill in cookery. Cut a leg of veal in pieces the bigness of your fist, and place them in a stewpan with a pound of lean ham cut in slices ; cover these with a couple of carrots and onions cut in quarters. Put the lid on the pan, stew softly at first to extract the juices, and then brown on all sides, taking care not to burn them. When of a good brown colour, pour in four quarts of broth made of beef or other meats, season with a little sweet basil, some cloves, mace, a point of garlic, a pared lemon cut into slices, and some mushrooms. Brown a handful of flour in a good lump of butter and moisten it with a little of the stock, then pour it very slowly into the pan, stirring all the time with a wooden spoon. Stew softly for three hours, being careful to skim off the fat. Put in a couple of glasses of champagne or other white wine, taking care to keep your cullis very thin,; clarify it after skimming the fat well off. To clarify, put the pan (closely covered) on a sharp fire till the contents boil over, then uncover and take off all the fat that is round the pan ; wipe the lid and put it on again. If by chance your cullis is too pale, put in as much beef or veal gravy as will make it of a gold colour. When your cullis is done, which should be in another hour, take out the meats, etc., and strain it through a tammy cloth. This cullis may be used to cover fowls, put in pies, terrines, and all sorts of ragouts. It should be of the same consistency as a thickish cream. Strazzi. (Beef Croquettes.) Boil three ounces of buckwheat-groats (kascha) with broth, salt, and butter, but short of moisture so as to get it fairly stiff. When ready, take it off the fire, season, and finish with a few tablespoonfuls of cooked fine herbs. Pare a pound of beef fillet taken from the side near the head. Chop the meat, season, divide it in two, then flatten it with the blade of a knife into a thin strip of three inches width. On this strip spread a layer of the