Banquets of the nations

After cleaning and removing the eyes and brains from a young pig's head, break it up into pieces, and again clean thoroughly. Put this in a pot with sufficient water to cover, and boil for three hours, being careful to remove the scum as it rises. Strain into a dish, and when cold remove all fat. Cut the meat up into neat pieces (first skinning the tongue), and place to the one side. Return the bones to the pot along with the liquor, adding two onions, two small bay leaves, a blade of mace, a blade of lemon grass, twenty-four peppercorns, the same quantity of coriander seeds, four cloves, six cardamoms, six caraway seeds, and a tablespoonful of namphrik sauce. Boil for forty minutes, strain, and let cool to remove fat, then add the cut-up meat to the strained liquor. Boil for twenty minutes and fill a wetted cloth, longish in SIAM shape, to make a roll about six inches in diameter, roll round tightly, and tie with string to keep a shape much the same as a galantine of veal. Cut the brawn into some pieces, and mix with cleaned and picked lettuce leaves, and pour over all some namphrik sauce. If for European use, take a head that has been lightly pickled, keep out the namprik sauce and blade of lemon grass, and fill a mould with the mixture instead of a cloth. ' Taipla. (Anchovy Salad.) Bone some anchovies, and mix them with leaves of lettuce, cress, and radishes. Pour over a sauce made of a tablespoonful of namphrik, same quantity of oil, a good pinch of sugar, and a very little cayenne. Phatthua lantou. (Fried Green Pea Pods.) Wash four teacupfuls of tender green peas in the pod ; do not shell them. Shell and slice four fresh prawns. Cut a teacupful of fat streaky bacon into small pieces. Pound a shallot, add a pinch of red pepper and a saltspoonful of salt ; fry these for three minutes in lard, after which add the peas, prawns, and bacon, and fry till the peas are cooked. Add more salt if necessary. Keng Platepok. (Salmon and Vegetables.) Cut into two-inch fillets about two pounds salted salmon. After steeping, place it in a pot, and cook for twenty minutes. Boil some French beans, steeped haricot beans, a carrot cut in dice, and a quartered onion. Put all in a pot with a cupful of oil in which spices and condiments have been fried (a teaspoonful of curry powder will do), a tablespoonful of namphrik, half a teaspoonful of sugar, and the juice of a lime. Steam gently for twenty minutes. Keng Pla Thepho. (Curried Fish.) Clean a small turbot, or the half of a middling-sized one, cut it into square pieces, which steep for twenty minutes in salt and water.