Banquets of the nations

Peel, boil, and wash one quart of potatoes, seasoning them highly with salt, pepper, and pounded sage. Remove all the bones from a shoulder of pork, cutting from the inside, and leaving the meat as whole as possible ; season the inside, stuff the mashed potatoes into the cavity, and sew up the shoulder so as to restore its original shape. If the skin is left on, scrape it with a dull knife, wipe it with a wet cloth, and then score it in half-inch squares. Put the meat into a very moderate oven, so that it may cook slowly and thoroughly, allowing twenty minutes to the pound, and serve it with a sharp white sauce. If the gravy is desired make it as follows : After the pork is done, take it up, remove the strings, and keep it hot; pour out of the pan all but two tablespoonfuls of the dripping, set the pan over the fire, stir in two tablespoonfuls of flour, and let it brown ; then stir in enough boiling water to make a gravy of the proper consistency, season with salt and pepper, let it boil for a moment, and then serve it with the meat. Sharp White Sauce. Pare, core, and slice four ounces of apples. Put them in a pan, and just cover with white wine, and stew till all the wine is reduced. Pass the pulp through a sieve into a bowl ; when cold, stir in the same quantity of finely-grated horse-radish, and a gill of mayonnaise sauce. Serve in a sauceboat. Snoripa mit Yokal. (Zephyrs of Ptarmigan.) Take out the meat from the breast of three ptarmigans, pare, pound it in a mortar ; when converted into paste, add (by degrees) half its volume of good butter, and five or six yolks of eggs ; season the preparation, pass it through a sieve, put it into a kitchen basin, work it with a wooden spoon for a few minutes, then introduce into it the white of an egg whipped up, and about the same quantity of whipped cream. When well mixed up, pour the preparation into a timbalemould, and poach in a bain marie for twenty-five minutes. When about to serve, turn it out on a dish, and mask with a little bechamel sauce reduced with a few tablespoonfuls of meat glaze. Bechamel Sauce. Cut two pounds of the lean of a breast or knuckle of white veal, and a quarter pound of lean fresh bacon, into small bits. Melt some butter in a well-tinned deep stewpan, and put in the meat to draw a little, and to whiten, not to brown. Mix two spoonfuls of white potato starch or rice flour very smooth with tepid water, and then put in a quart of clear broth made of veal, or as much pure water or milk. Let this stew very gently with the meat over a chafing-dish, or by the side of the fire, for an hour and a half, having first seasoned it with a teaspoonful of white peppercorns, an onion, a few sprigs of parsley, lemon-thyme, and a bit of lemon peel. Let the sauce settle, strain it, and stir in rich sweet cream. Bring it to boil, and strain it once more. Yokal. (Sea Kale.) Clean the sea kale, tie it up in bundles, and put them into a saucepan with some salt in quickly boiling water. When the sea kale is cooked, drain it, place it on a hot dish in which have been put two slices of toast, pour over a thin white sauce or melted butter, and serve. Sallat. (Salad.)