Banquets of the nations

Langue de Beouf a la Bruges. (Braised Ox-Tongue.) Put some cut vegetables in a stewpan, and place a mildly pickled ox-tongue on top ; put in a little stock and cook slowly till tender. Remove the skin. Cut it in thin slanting slices, put on a dish, mask with ham cullis, and garnish with little heaps of stewed cabbage, carrots, and turnips, small pieces of lean ham, and slices of small smoked sausages. Cullis of Ham. Take a stewpan, put in it three pounds of veal cut like dice, then take three pounds of ham, take off the sward and the fat, and cut it into slices well shaped, then put them in a stewpan with your veal, and a couple of carrots cut in two, and a couple of onions ; cover your stewpan and stew it very gently over a slow fire at first, and when you see the meat begin to stick to the pan, uncover it and turn your slices of ham that they may take a colour ; then take out the ham and the veal, put in your stewpan a lump of butter and a little flour, and stir it well with a wooden ladle; moisten it with good broth, not salt, and put in again your veal and ham, and season it with lemon slices, some garlic, cloves, a blade of mace, and some glasses of champagne or other white wine ; go on thickening your cullis with stock cullis, and skim off the fat ; when done, take out all your meat, strain off all your essence in a silk strainer, and use the same with all sorts of meats and hot pastry made with meat, or fish dressed with gravy. Put again your slices of ham into the essence to make use of them on several occasions — -viz., being cut into dice, in putting over a piece of beef or artichoke bottoms, and, when cut into slices, for chickens, young fowls, or what you think fit. Rave Forcée. (Stuffed Turnips.) Take half a dozen small white turnips, peel and make into a good shape, cut off one of the ends and hollow out the centre. Parboil them, after which take out more of the pulp, leaving a thinnish case. Meanwhile half cook some Brussel sprouts in water. Strain and return to the pot with a good bit of butter, some pepper, and salt. Stew till quite soft. Pass this through a very fine sieve along with a third of the quantity of mashed potatoes. Return all to the pot, and heat up with some good cream. Fill the turnip case with this mixture, and place them in a sauce-pan with some butter, and braise till finished. They will repuire frequent basting to keep them from drying up. Mask with green cullis. Green Cullis. Take peas, boil them in a small kettle with good broth : take a piece of veal, a piece of ham, with an onion cut altogether into small dice, and put them to sweat very gently over the fire ; being a little clammy, moisten them with your soaking broth, season it and let it stew softly ; take parsley, the tops of green onions and spinage, of each a handful, and after they are picked, washed, and blanched in boiling water, squeeze them well and pound them, then take them out of the mortar and pound the peas. Your meat being stewed, take it out of the cullis with a skimmer, take the fat off the cullis ; let it be of a good taste, and mix your peas and the tops of green onions with it, and so strain it off. This cullis may be used with all sorts of green soups. Capon a la Flammande. (Braised Fowl.)