Banquets of the nations

in two waters, which chop and mix with this mince. Toast some oatmeal before the fire till it is of a light brown colour and perfectly dry. Less than two teacupfuls of meal will do for this quantity of meat ; spread the mince on a board, and strew the meal lightly over it, with a high seasoning of pepper, salt, a little cayenne, and marjoram, well mixed. Have a sheep's stomach perfectly clean, and see that there be no thin part in it in case of its bursting. Put in the meat with a half pint of good beef gravy, or as much strong broth and the juice of a lemon or a little good vinegar as will make it a thick stew. Be careful not to fill the bag too full, so as to allow the meat room to swell. Press out the air and sew up the bag ; prick it with a large needle when it first swells in the pot, to prevent bursting ; let it boil slowly for three hours if large. HOWTOWDIE AND DRAPPIT EGGS. Prepare and stuff with forcemeat a young plump fowl. Put it into a yetling concave-bottomed small pot with a close-fitting lid, with onions, spices, and at least a quarter pound of butter. Add herbs if approved. When the fowl has hardened and been turned, add a half pint or rather more of boiling water. Fit on the lid very close, and set the pot over embers. A cloth may be wrapped round the lid if it is not luted on. An hour will do a small fowl, and so in proportion. Strain and reduce the liquor ; and with it, a little white cullis, and the liver parboiled and grated, make a thick sauce, adding mush- rooms, oysters, and forcemeat balls. On a deep ashet make a border of spinach as prepared in Finland dinner. Place the fowl in the middle, and pour the sauce carefully over it, avoiding the spinach. Decorate the border of spinach with neatly trimmed poached eggs or little heaps of buttered eggs. Buttered Eggs. Shake a piece of butter double the size of a large walnut in a pan over the fire till it just melts (it must not cook). Break six whole eggs in this, dust with pepper and salt, and place on the fire, and with the pointed edge of a metal spoon held uprightly and edgeways smartly score the eggs backwards and forwards till lightly set. On no account must the eggs be stirred round, as the result ought to produce distinct particles of yellow and white like very small dice. Serve the equivalent of two on a slice of toast, or the whole in a hot breakfast dish. Dressed Lamb's Head. Wash, soak, and blanch in hot water, and split it sufficiently to take out the brains, and cut away the black parts of the eyes. Boil it in a large fish-kettle, with plenty of cold water and some salt to throw up the scum. Simmer gently for an hour and a half. Take up the head, and cut out the tongue ; score the head (but not deeply) in diamonds ; brush it over with beat egg, and sprinkle with breadcrumbs, chopped parsley, and seasonings. Stick a few bits of butter over it,