Banquets of the nations

and brown in a Dutch oven. Meanwhile, wash, scald, skin, and parboil the brains ; chop them up ; stir them into hot melted butter with parsley and sage first parboiled and chopped, white pepper, salt, the squeeze of a lemon, or a little lemon-pickle, a small quantity of cayenne, and a minced shallot. Skin the tongue, and serve the brains around it as a small dish to accompany the lamb's head. Serve also parsley and melted butter. Curled slices of toasted bacon, a piece of ham and bacon, a pig's cheek, or sausage, as well as a border of haggis meat brushed over with egg and breadcrumbs browned in front of the fire, are indispensable with lamb's head, even when highly dressed. Roast Grouse. Hang the bird till nearly high, and truss same as for a roasting fowl. Put pieces of fat bacon all round it, with some vine leaves on top ; secure with thin string, and place in a sharp oven for thirty minutes, basting well with butter and the dripping from the bird. Ten minutes before finishing, remove bacon and vine leaves, and place a thick slice of toast in a drainer under the bird to catch the rich gravy, but not to touch the gravy in the pan. Do not baste after putting toast underneath bird. Put a little water and some partridge cullis or good stock with a little salt in the pan, and bring to the boil ; strain and serve in a separate sauce-boat, accompanied with potato chips, browned breadcrumbs, and bread sauce. Bread Sauce. Soak a thick slice from a two days old household loaf in half a pint of very hot milk, but not boiling ; add a good bit of butter, a cleaned onion cut through the middle, and twelve peppercorns (six white and six black) , and when soft take out the peppercorns (which you have tied in a piece of muslin) and onion, and with a wooden spoon make a smooth sauce ; add a little salt, heat up, and serve in a sauce-boat. Breadcrumbs. Grate very finely a thick slice of old bread, which put on an old plate with pieces of butter on top. Place in the oven, and turn them over with a fork so that all the crumbs may be equally browned. See that they do not scorch. Apple Dumplings. Make a good plain short crust with flour, butter (minced suet or lard), a small pinch of salt, a good double pinch of sugar, and a little water. Roll out, and line a small bowl ; put in a couple of apples cleaned and cut in slices. Put a large tablespoonful of sugar on top, a tablespoonful of lemon juice and some water. Pinch in the paste, tie a floured cloth over the bowl, and boil at least three hours, and turn out. Serve with cream. Rice Puddings in Skins. Boil a cupful of rice in milk till fairly soft ; add same quantity of roughly shred suet, a beaten egg, and a hand- ful of cleaned currants ; sweeten with sugar and season with cinnamon and nutmeg. Fill some well-cleaned skins, cut in equal lengths ; secure the ends with thin wooden skewers, and boil steadily for an hour. Brunt Cream.