Banquets of the nations

Put the bodies and shells from the tails of one quart of crayfish into a mortar, crush them a little, put them into a saucepan with half a pint of white wine, or water slightly acidulated with vinegar, and add half a blade of mace ; cook gently for a quarter of an hour, stirring well, and carefully strain the liquor into another saucepan. Put in the crayfish tails, half a grated nutmeg, two ounces of butter rolled in flour, and a slight seasoning of salt. Toss the pan for a few minutes, and cook until the preparation is done, which should be within half an hour of the commencement. Cover the bottom of a dish with slices of toast, pour the crayfish mixture over, and use the claws for a garnish. Svinska Rebra. (Pork Cutlets.) Cut from a young boar eight cutlets, remove the hard skin, clear the ends of the rib bones, and put them to soak for a day in a cooked pickle or marinade. Drain, and wipe them dry with a sponge, and put them into a saucepan with equal parts of butter and oil ; fry them quickly, turning them once or twice. As soon as the flesh is set, drain off the fat, pour over them a little meat glaze, arrange them on a dish in a circle, and pour over some Catalan sauce. Biftek sa Krompiron i Yayetom. (Beefsteak with Potatoes and Poached Eggs.) Fry some fillets of beef in a hot pan without grease of any kind, turning them several times until they are done. Four minutes are sufficient for cooking over an ordinary, good fire. When done, lay them on a hot dish which has a thick layer of mashed potatoes on it ; butter the steak, and sprinkle with salt ; then lay poached eggs on top of all — one for each person to be served. Gushke Grudy. (Fillets of Roast Goose.) Half roast a goose, remove the fillets, put them in a stewpan with a few leaves of mint and one or two leaves of sage chopped fine, a little chopped onion, a seasoning of pepper and salt, and one pint of beef gravy ; cover the stewpan closely, and simmer gently for fifteen minutes. Skim quite free from scum, and put in about one quart of green peas ; cover the pan again, and simmer for twenty minutes ; then stir in a piece of butter and sufficient flour to thicken ; boil gently for ten minutes longer. Dish with the peas laid round the fillets and the gravy poured over. Serve with apple and gooseberry sauce in a separate sauce-boat. Apple and Gooseberry Sauce. Stew till tender in sufficient white wine to cover equal quantities of gooseberries and apples, pared and cored. SERVIA Pass through a fine sieve, add same quantity of grated horse-radish, a pinch each of paprica pepper and sugar. Whisk the yolk of an egg in some thick cream and add to the above, being careful not to boil. Add more wine if it is thicker than double cream. Sladak Omlet. (Sweet Omelet.) Put the whites and yolks of six eggs into separate basins. Beat the yolks with one teacupful of cream and two tablespoonfuls of castor sugar ; then beat the whites to a stiff froth, mix them with the yolks, and fry the omelet in boiling butter. When done, spread a layer of any kind of jam over the top, fold one half of the omelet over the other, sprinkle with castor sugar, and serve on a folded napkin on a dish, or with cold rum sauce poured over. Cold Rum Sauce.