Banquets of the nations

Take the trimmings and bones of any white fish. Put them in a pot of water with a carrot, half a turnip, a leek or two, a couple of sliced onions, a head of celery, a couple of bay leaves, a bunch of sweet herbs, pepper and salt, and half a tumblerful of red wine. Boil and skim carefully. Then boil for a couple of hours. Clear and strain. Add more water if the stock is too strong. Add some shelled shrimps, mussels, and pieces of crayfish. Add additional seasoning if necessary, also a half-tumblerful of white wine, and bring once more to the boil, and serve. Pescado en Escabeche. (Pickled Fish.) Take some very fresh mackerels ; skin and bone them. Divide into neat pieces of about two inches long. Make a pickle of vinegar and olive oil (three tablespoonfuls of each), a chopped onion, a couple of bay leaves, a pinch of saffron, pepper and salt. Lay the pieces of fish in the pickle for five or six hours. Drain them and place in a dish, and cover them with very finely pounded sweet herbs. Bake in the oven and serve cold. Sardinas Frescas. (Fried Sardines.) Dry some sardines (very small sprats will do). Dust them with flour and toss in melted butter till cooked Serve with the cooked melted butter poured over them, and slices of lemon. Lascas. (Fillet of Beef). Cut some slices from a fillet; fry in a pan which has been rubbed over with a piece of garlic. Put a piece of cooked marrow on top of each fillet and surmount with scraped horse-radish. Surround with a good rich gravy or nicely seasoned cullis, and serve with roasted potatoes previously cleaned. Puchero. (Stew.) Cut three pounds of lean mutton into thin two-inch squares, the meat of a chicken and half-a-pound of pork, a handful of soaked Indian corn, half-a-dozen potatoes cleaned and cut in fours, a couple of sliced onions, half-a-pound of French beans, the half of a small cabbage, half-a-pint of peas, and six pears cleared from skin and pips and cut in quarters. Add the bones and trimmings of the chicken, and any other handy bones. Boil till tender ; add pepper and salt to taste. Strain, and reduce stock to a semi-glaze, and serve the meat neatly surrounded with the pears and some of the vegetables, and pour sauce over. CANARY ISLANDS Gofio. (Roast Maize.) Put one pint of grated green corn or maize in a basin. Mix with it one pinch of salt and pepper, a small quantity of warmed butter, and the yolks of three eggs beaten along with half-a-pint of milk. Butter a pan, and pour in the batter, and bake till set in the middle. It is to be served as a separate dish. Palomas Salvajes-Ensalada. (Wood Pigeons and Salad.) Clean and truss some wild wood pigeons. Pickle in vinegar for several hours. Put the same in a pan with some stock and a little of the pickle, a head of celery, an onion, pepper and salt, and stew till tender. Take out, and glaze when cold. Serve with a salad dressed with vinegar, oil, pepper and salt. Rub the dish first with a clove of garlic. Tomates de Huevos. (Tomatoes and Eggs.)