Banquets of the nations

Remove the skin and bones from a fowl, mince the meat very fine, and then pound it. Put the bones and trimmings into a stewpan with one and a half pints of stock, a small onion stuck with two or three cloves, a point of garlic, and a bunch of sweet herbs. Boil the stock gently for an hour, then strain it carefully into a stewpan, skim off the fat, put in the minced fowl, and keep it simmering at the edge of the fire. When the fowl is cooked, strain and reduce the stock to a fifth of the original quantity, mix in a little sour curd and a tablespoonful of flour, which put into pan with mince, and bring all up to the boil. Serve with bread, plain boiled rice, or savoury rice puddings as in Turkestan. Mo-mo. (Meat Dumplings.) Cut the meat into small pieces like dice, rub them well with lemon juice, and roll in a mixture of finely chopped herbs and shallots seasoned with white pepper. Wrap portions of the meat in a good pudding or pie dough, fastening it securely so that the juice may not escape, plunge them into a saucepan of boiling water, and boil slowly for two hours. Meanwhile make some well-flavoured sauce with good stock, and when strained squeeze the juice of a lemon in it. Drain the dumplings well when cooked, place them on a hot dish, and serve at once with the sauce in a sauceboat ; add a little poured over each and round the dish. Eat with plain boiled rice or savoury rice pudding. THIBET Lug-sha gocpa. (Roast Mutton.) Sprinkle salt on a gigot of mutton, fix it on the spit, and roast in front of a clear even fire. Peel some small equal-sized onions, blanch for five minutes in boiling water, then refresh them in cold water, and leave till cool. Put the onions in a stewpan with a lump of butter, season with a small quantity of salt and sugar, and fry till browned. Pour one quart of sweet wine over, and boil them till the sauce has reduced to one and a half pints. Boil some soaked haricot beans (white) in water with butter, salt, one onion, and a bunch of sweet herbs ; when soft strain them, pass the onions and sauce through a fine hair sieve, return the puree to the saucepan, mix the beans with it, also a small lump of butter and some meat glaze. When the meat is cooked put it on a hot dish. Serve the haunch with the puree and beans in a separate dish, along with the pieces of turnip boiled separately. To be eaten with bread and plain boiled rice. Gocpa Nya. (Roasted Trout.) Cut kippered trout into neat pieces ; rub with oil and roast in front or on top of a clear fire. Salmon may be cooked in the same way, only it is necessary in their case to wrap the slices in pieces of oiled paper. To Kipper Trout. Clean and split the fish ; take out the bone very carefully. Rub outside and inside with salt, and let stand over night. Now dry the fish with a cloth, and rub outside and inside with the following mixture all pounded to a powder, viz., one pound common salt, quarter pound brown sugar, half ounce coriander seeds, quarter ounce each of cinnamon, cloves, and mace, and half an ounce white pepper. Keep a weighted flat piece of wood on top. Rub night and morning for two whole days, then hang up to dry. To Kipper Salmon.