Banquets of the nations

keep stirring over the fire until becoming lightly browned. You have previously cut up a hare into neat smallish pieces ; put them into the stewpan, and keep stirring round over the fire until they are set ; then fill it up with five quarts of second brown stock ; add two onions, a head of celery, a pinch of parsley, thyme, and bayleaves, a blade of mace, and four cloves ; when boiling, season with one ounce of salt and a little pepper, and let it simmer at the corner until the pieces of hare are done, which would be in about an hour if a young hare, but double that time if a very old one ; the better plan is to try a piece occasionally. When done, take out the best pieces and lay to one side, and the meat of the inferior ones pound in a mortar, remove the bones, put it back in the soup, and pass all through a tammy, and put it again into a stewpan with a tablespoonful of red currant jelly and the best pieces of the hare, boil for ten minutes, and serve. Boiled Salmon and Cucumbers. Dress this fish in slices from an inch to two inches in thickness, boiling it in plenty of salt and water about twenty minutes ; the whole fish may be boiled, or the head and shoulders of a large one, but they require longer boiling. Salmon eats firmer by not being put into the water until boiling. Dress the fish upon a napkin, and serve with lobster sauce, shrimp ditto, or plain melted butter in a boat with fresh sprigs of parsley boiled a few minutes in it, and sliced cucumbers. 129 1 Shrimp Sauce. Make exactly the same as lobster sauce, only substituting boiled shrimps, passed through a sieve, and some whole shelled shrimps instead of lobsters. Fried Fillets of Sole. Skin and put two soles in a deep dish, season them with chopped sweet herbs, salt and pepper, cover with white wine, and leave to soak for half-an-hour. A few minutes before cooking, fillet the soles, dip the fillets in milk, dredge them well with flour, and fry them in lard. When nicely browned, put them in a folded napkin placed on a hot dish, and garnish with fried parsley and slices of lemon. Lamb Cutlets. Take six cutlets about an inch thick. Grill them as you would chops, and serve them with this garnish : — Trim twenty-four pieces each of young potatoes, carrots, and turnips a couple of inches long, and as thick as a pencil, pointing the ends of them. Blanch these for five minutes in boiling water, drain, after which put them into a stewpan with two ounces of butter, putting the carrots in first, then the potatoes, and lastly, the turnips. Cook over a slow fire, seasoning with salt and pepper, and a dust of sugar. When tender, drain and serve in the centre of the dish of cutlets, with a teaspoonful of melted glaze poured over them. Mutton or veal cutlets may be cooked the same way. Venison Pasties. Chop fine as much cold roasted venison as will fill a breakfast cup, mix it with nearly one ounce of sifted bread crumbs, and a seasoning of chopped parsley, powdered mace, and a very little grated lemon peel. Place on the fire, in a saucepan, half-a-pint of good gravy, well thickened with browned flour, and stir into it a teaspoonful of currant jelly, When the jelly is well stirred into the gravy, add the meat and bread crumbs, when it is pretty hot take it from the fire and stir in a beaten egg.